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Molecules 2018, 23(1), 97; doi:10.3390/molecules23010097

Pichia cactophila and Kluyveromyces lactis are Highly Efficient Microbial Cell Factories of Natural Amino Acid-Derived Aroma Compounds

1
Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, ul. Wojska Polskiego 48, 61-627 Poznań, Poland
2
Institute of General Food Chemistry, Lodz University of Technology, ul. Stefanowskiego 4/10, 90-924 Łódź, Poland
*
Author to whom correspondence should be addressed.
Received: 13 December 2017 / Revised: 28 December 2017 / Accepted: 30 December 2017 / Published: 2 January 2018
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Abstract

The pivotal role of non-conventional yeast (NCY) species in formation of valuable aroma compounds in various food commodities is widely acknowledged. This fact inspires endeavors aiming at exploitation of food-derived NCYs as biocatalysts in natural aromas production. In this study, we isolated, characterized and evaluated aroma-producing capacity of two NCY representatives—Pichia cactophila 7.20 and Klyuveromyces lactis 6.10 strains. The strains were isolated from food-related habitats—goat-milk regional cheese and Swiss-type ripening cheese, respectively. Aroma profiles generated by the two strains cultured in a general rich medium were analyzed through solvent extraction and GC-MS analysis of the compounds retained in the culture media. Finally, the strains were tested in bioconversion cultures with branched chain- or aromatic amino acids as the sole nitrogen source, to assess capability of the strains towards formation of amino acid-derived aromas. The results showed extraordinary capacity of both strains for production of 2-phenylethanol (at more than 3 g/L) and isoamyl alcohol (approx. 1.5 g/L). A distinctive trait of 2-phenylethyl acetate synthesis at high concentrations (0.64 g/L) was revealed for P. cactophila 7.20 strain. Highly valued disulfide dimethyl as well as methionol acetate were identified amongst the aroma compounds synthesized by the strains. View Full-Text
Keywords: non-conventional yeast; aroma; bioconversion; 2-phenylethanol; isoamyl alcohol; 2-phenylethyl acetate non-conventional yeast; aroma; bioconversion; 2-phenylethanol; isoamyl alcohol; 2-phenylethyl acetate
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Celińska, E.; Bonikowski, R.; Białas, W.; Dobrowolska, A.; Słoma, B.; Borkowska, M.; Kubiak, M.; Korpys, P.; Grajek, W. Pichia cactophila and Kluyveromyces lactis are Highly Efficient Microbial Cell Factories of Natural Amino Acid-Derived Aroma Compounds. Molecules 2018, 23, 97.

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