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首页> 外文期刊>Journal of the Institute of Brewing >The Production of Isoamyl Acetate from Amyl Alcohol by Saccharomyces cerevisiae
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The Production of Isoamyl Acetate from Amyl Alcohol by Saccharomyces cerevisiae

机译：酿酒酵母由戊醇生产乙酸异戊酯

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摘要

Isoamyl acetate is a natural flavour ester, widely used as a source of banana flavour by the food industry. Fusel alcohols such as amyl alcohol are produced in significant quantities as a waste product, sometimes referred to as "lees oil" or "fusel oil", of the alcohol distilling industry. By manipulation of brewing yeast fermentation conditions, a significant portion of added amyl alcohol was shown to be converted to isoamyl acetate. This was achieved by the addition of L-leucine and amyl alcohol in fermentations carried out by a high ester-producing brewing yeast strain of Saccharomyces cerevisiae and by the use of alkaline fermentation conditions coupled with high gravity media. Mutant strains selected on 5,5,5 trifluoro-DL-leucine produced substantially high levels of isoamyl acetate. The adjustment of fermentation conditions outlined in this paper may act as a stepping stone for the potential use of Saccharomyces cerevisiae and other yeasts to produce high levels of natural flavour esters.
机译：乙酸异戊酯是一种天然香料酯，被食品工业广泛用作香蕉香料的来源。诸如戊醇之类的燃料油是作为酒精蒸馏工业的废产物大量生产的，有时称为“渣油”或“燃料油”。通过操纵酿造酵母发酵条件，显示出很大一部分添加的戊醇被转化为乙酸异戊酯。这是通过在由高产酿酒酵母的酿酒酵母菌株进行的发酵中添加L-亮氨酸和戊醇，以及通过使用碱性发酵条件和高重力培养基来实现的。在5,5,5三氟-DL-亮氨酸上选择的突变菌株产生了高水平的乙酸异戊酯。本文概述的发酵条件的调整可以作为酿酒酵母和其他酵母潜在地生产高水平天然香料酯的垫脚石。

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