Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Identification of Phenylethyl Alcohol and Other Volatile Flavor Compounds from Yeasts, Pichia farinosa SKM-l, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59

  • Mo, Eun-Kyoung (Department of Food Science and Technology, Chungnam National University) ;
  • Kang, Hyo-Jin (Department of Food Science and Technology, Chungnam National University) ;
  • Lee, Chang-Tian (Department of Food Science and Technology, Chungnam National University) ;
  • Xu, Bao-Jun (Department of Food Science and Technology, Chungnam National University) ;
  • Kim, Jae-Hoon (Department of Food Science and Technology, Chungnam National University) ;
  • Wang, Qi-Jun (Department of Food Science and Technology, Chungnam National University) ;
  • Kim, Jae-Cheon (Cosmetics R & D Center, LG Household & Health Care Ltd.) ;
  • Sung, Chang-Keun (Department of Food Science and Technology, Chungnam National University)
  • Published : 2003.10.01
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Abstract

Three strains of yeasts, Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59, produced volatile flavor compounds during fermentation. To investigate these volatile flavor compounds, the liquid culture broth of the three yeast strains were extracted with methylene chloride, and then GC and GC-MS analyses were conducted. Flavor analyses revealed that 5, 12, and 15 kinds of volatile compounds were isolated, and 4, 8, and 11 volatile flavor compounds were identified, respectively. Phenylethyl alcohol was identified with the common volatile flavor compound of Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59. 1H-indole-3-ethanol, a precursor of plant growth hormone, was identified from Pichia anomala SKM-T.

Keywords

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