Production of aroma and flavor-rich fusel alcohols by cheese whey fermentation using the Kluyveromyces marxianus and Debaryomyces hansenii yeasts in monoculture and co-culture modes

BACKGROUND: Whey is one of the main agro-industrial by-products generated in the production of cheese. It is a residue with low pH and high content of organic and inorganic compounds, such as lactose, proteins, and minerals that can be used as nutrients in fermentation. The aim of the present study...

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Bibliographic Details
Main Authors:	Arriaga, S. (Author), Avalos Ramirez, A. (Author), Blais, J.-F (Author), Brar, S.K (Author), Pachapur, V.L (Author), Sitnikov, D. (Author), Tahmasbi, H. (Author), Valdez Castillo, M. (Author), Vuckovic, D. (Author)
Format:	Article
Language:	English
Published:	John Wiley and Sons Ltd 2021
Subjects:	2-phenylethanol aerobic fermentation Aerobic fermentation aerobic whey fermentation alcohol Amino acids aroma Article Biomolecules biotechnological production biotransformation cheese Chemical industry coculture controlled study Dairies Debaryomyces hansenii dihydroxyacetone Dihydroxyacetone feasibility study fermentation Fermentation Fermentation time flavor Flavor compounds fungal cell culture glycerol Industrial by-products Inorganic compounds isopentyl alcohol Kluyveromyces marxianus lactose liquid chromatography-mass spectrometry l-Phenylalanine L-phenylananine metabolism methionol monoculture nonhuman Odors Organic minerals phenethyl alcohol phenylalanine Productivity propionic acid Propionic acid pyrolysis gas chromatography mass spectrometry screening Substrates unclassified drug whey Whey fermentation yeast Yeast yeasts
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Production of aroma and flavor-rich fusel alcohols by cheese whey fermentation using the Kluyveromyces marxianus and Debaryomyces hansenii yeasts in monoculture and co-culture modes

Internet

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