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STUDY OF INCREASING THE PRODUCTION OF VOLATILE FLAVOR COMPOUNDS BY THE YEAST Kluyveromyces marxianus THROUGH OPTIMIZATION OF CARBON AND NITROGEN SOURCES

Year 2018, Volume: 4 Issue: 2, 112 - 123, 22.01.2018

Müge İşleten Hoşoğlu

https://doi.org/10.3153/FH18011

Abstract

The regulation of growth and the production of flavor
compounds by Kluyveromyces
marxianus were accomplished
according to the nutritional requirements (yeast
extract, ammonium sulphate and glucose concentrations) by using
Response Surface Methodology experiments. Results proved that increasing both initial yeast extract (YE)
and glucose concentrations in the fermentation medium favored both the growth
and production of fusel alcohols. The major fusel alcohol (isoamyl alcohol) and
the acetate ester compound (ethyl acetate) produced in all flasks were
determined in the concentration range 1299-3996 µg L-1 and 1558 to
3122 µg L-1,
respectively. In a scale-up attempt, productions were
accomplished in a 5 L stirred tank bioreactor. The highest productivity
values for major volatile flavor compounds, i.e., ethyl acetate (fruity),  isoamyl alcohol (banana), 2-phenylethyl
acetate (floral) were obtained during the exponential growth of the yeast in a 5 L
stirred tank bioreactor. Additionally, the descriptive sensory terms “sourdough”, “flower” and “sweet
aromatic” were characteristics for volatile compounds produced by K. marxianus. This work also demonstrated
high product losses due to the stripping effect when the production scaled up
from flasks to bioreactor. 

Keywords

Sensory evaluation Kluyveromyces marxianus Natural flavor compounds Optimization Bioreactor Sensory evaluation

References

  • Aggelopoulos, T., Katsieris, K., Bekatorou, A., Pandey, A., Banat M.A., Koutinas A.A. (2014). Solid state fermentation of food waste mixtures for single cell protein, aroma volatiles and fat production. Food Chemistry, 145, 710-716.
  • Berger, R.G. (2015). Biotechnology as a source of natural volatile flavours. Current Opinion in Food Science, 1, 38-43.
  • Box, G.E.P., Behnken, D.W. (1960). Some new three level designs for the study of quantitative variables. Technometrics, 2, 455-475.
  • Doran, P. (1999). Bioprocess engineering principles. Academic, London, UK. p. 207-208. ISBN 0122208552
  • Etschmann, M.M.W., Sell, D., Schrader, J. (2003). Screening of yeasts for the production of the aroma compound 2-phenylethanol in a molasses-based medium. Biotechnology Letters, 25, 531-536.
  • Duarte, L.C., Carvalheiro, F., Lopes, S., Neves, I. & Girio, F.M. (2008). Yeast biomass production in brewery’s spent grains hemicellulosic hydrolyzate. Applied Biochemistry and Biotechnology, 148, 119-129.
  • Etschmann, M.M.W., Sell, D., Schrader, J. (2004). Medium optimization for the production of the aroma compound 2-phenylethanol using a genetic algorithm. Journal of Molecular Catalysis B: Enzymatic, 29, 187-193.
  • Fabre, C.E., Blanc, P.J., Goma, G. (1998). Production of 2-phenylethyl alcohol by Kluyveromyces marxianus. Biotechnology Progress, 14, 270-274.
  • Fonseca, G.G., de Carvalho, N.M., Gombert, A.K. (2013). Growth of the yeast Kluyveromyces marxianus CBS 6556 on different sugar combinations as sole carbon and energy source. Applied Microbiology and Biotechnology, 97, 5055-5067.
  • Garrido-Vidal, D., Pizarro, C., Gonzalez–Saiz, J. M. (2003). Study of process variables in industrial acetic fermentation by a continuous pilot fermentor and response surfaces. Biotechnology Progress, 19, 1468-1479.
  • Gethins, L., Guneser, O., Demirkol, A., Rea, M.C., Stanton, C., Ross, R.P., Yuceer, Y., Morrissey, J.P. (2015). Influence of carbon and nitrogen source on production of volatile fragrance and flavor metabolites by the yeast Kluyveromyces marxianus. Yeast, 32, 67-76.
  • Guneser, O., Demirkol, A., Karagül-Yüceer, Y., Ozmen-Togay S., Isleten-Hosoglu, M., Elibol, M. (2015). Bioflavour production from tomato and pepper pomaces by Kluyveromyces marxianus and Debaryomyces hansenii. Bioprocess and Biosystem Engineering, 38, 1143-1155.
  • Isleten-Hosoglu, M., Gultepe, I., Elibol, M. (2012). Optimization of carbon and nitrogen sources for biomass and lipid production by Chlorella saccharophila under heterotrophic conditions and development of Nile red fluorescence based method for quantification of its neutral lipid content. Biochemical Engineering Journal, 61, 11-19.
  • Janssens, L, de Pooter, H.L., Schamp, N.M., Vandamme, E.J. (1992). Production of flavours by microorganisms. Process Biochemistry, 27, 195-215.
  • Kargi, F., Ozmihci, S. (2006). Utilization of cheese whey powder for ethanol fermentations: effects of operating conditions. Enzyme and Microbial Technology, 38, 711-718.
  • Loughlin, G., Guneser, O., Demirkol, A., Rea, M.C., Stanton, C., Ross, R.P., Yuceer, Y., Morrissey, J.P. (2015). Influence of carbon and nitrogen source on production of volatile fragrance and flavour metabolites by the yeast Kluyveromyces marxianus. Yeast, 32, 67-76.
  • Löser, C., Urit, T., Gruner, E., Bley, T. (2015). Efficient growth of Kluyveromyces marxianus biomass used as a biocatalyst in the sustainable production of ethyl acetate. Energy, Sustainability and Society, 5, 2-15.
  • Mackay, D., O’Mahony, M. (2002). Sensory profiling with probabilistic multidimensional scaling. Journal of Sensory Studies, 17, 461-481.
  • Mandenius, C.F., Brundin, A. (2008). Bioprocess optimization using design of experiments methodology. Biotechnol Progress, 24, 1191-1203.
  • Manera, A.P., da Costa Ores, J., Ribeiro, V.A., Burkert, C.A.V., Kalil, S.J. (2008). Optimization of the culture medium for the production of β-galactosidase from Kluyveromyces marxianus cct 7082. Food Technology and Biotechnology, 46, 66-72.
  • Mantzouridou, F., Paraskevopoulou, A. (2013). Volatile bio-ester production from orange pulp-containing medium using Saccharomyces cerevisiae. Food and Bioprocess Technology, 6, 3326-3334.
  • Medeiros, A.B.P., Pandey, A., Freitas, R.J.S., Christen, P., Soccol, C.R. (2000). Optimization of the production of aroma compounds by Kluyveromyces marxianus in solid-state fermentation using factorial design and response surface methodology. Biochemical Engineering Journal, 6, 33-39.
  • Meilgaard, M., Civille, G.V., Carr, B.T. (1999). Descriptive analysis techniques. In Meilgaard M, Civille GV, Carr BT (eds) Sensory evaluation techniques, 3rd edn. CRC Press, Boca Raton. ISBN 9781439832271
  • Morrissey, J.P., Etschmann, M.M.W., Schrader, J., de Billerbeck, G.M. (2015). Cell factory applications of the yeast Kluyveromyces marxianus for the biotechnological production of natural flavor and fragrance molecules. Yeast, 32, 3-16.
  • Panesar, P.S. (2008). Application of response surface methodology in the permeabilization of yeast cells for lactose hydrolysis. Biochemical Engineering Journal, 39, 91-96.
  • Parrondo, J, Garcia, L.A., Diaz, M. (2009). Nutrient balance and metabolic analysis in a Kluyveromyces marxianus fermentation with lactose-added whey. Brazilian Journal of Chemical Engineering, 26, 445-456.
  • Passoth, V., Fredlund, E., Druvefors, U.A., Schnurer, J. (2006). Biotechnology, physiology and genetics of the yeast Pichia anomala. FEMS Yeast Research, 6, 3-13.
  • Pawliszyn, J. (2012). Theory of solid phase microextraction. In: Pawliszyn, J. (ed.) Handbook of solid phase microextraction. Elsevier Inc., Waltham, USA. ISBN 978-0-12-416017-0
  • Rojas, V., Gil, J.V., Pinaga, F., Manzanares, P. (2001). Studies on acetate ester production by non-Saccharomyces wine yeasts. International Journal of Food Microbiology, 70, 283-289.
  • Saerens, S.M., Delvaux, F., Verstrepen, K.J., Van Dijck, P., Thevelein, J.M., Delvaux, F.R. (2008). Parameters affecting ethyl ester production by Saccharomyces cerevisiae during fermentation. Applied and Environmental Microbiology, 74, 454-461.
  • Tanyol, M., Uslu, G., Yönten, V. (2015). Optimization of lipase production on agroindustrial residue medium by Pseudomonas fluorescens (NRLL B-2641) using response surface methodology. Biotechnology and Biotechnological Equipment, 29, 64-71.
  • Urit, T., Li, M., Bley T. (2013a). Growth of Kluyveromyces marxianus and formation of ethyl acetate depending on temperature. Applied Microbiology and Biotechnology, 97, 10359-10371.
  • Urit, T., Urit, T., Manthey, R., Bley, T., Löser, C. (2013b). Formation of ethyl acetate by Kluyveromyces marxianus on whey: influence of aeration and inhibition of yeast growth by ethyl acetate. Engineering and Life Science, 13, 247-260.
  • Vidal, E., de Billerbeck, G.M., Simoe, D.A., Schuler, A., François, J.M., de Morais, M.A. (2013). Influence of nitrogen supply on the production of higher alcohols/esters andexpression of flavour-related genes in cachaça fermentation. Food Chemistry, 138, 701-708.
  • Wilkowska, A., Kregiel, D., Guneser, O., Karagul Yuceer, Y. (2014). Growth and by-product profiles of Kluyveromyces marxianus cells immobilized in foamed alginate. Yeast, 32, 217-225.
  • Winer, B.J., Brown, D.R., Michels, K.M. (1991). Statistical Principles in Experimental Design, 3rd Ed. McGraw-Hill, New York. ISBN 978-0070709829 Yilmaztekin, M., Cabaroglu, T., Erten, H. (2013). Effects of fermentation temperature and aeration on production of natural İsoamyl acetate by Williopsis saturnus var. saturnus. BioMed Research International, 2013, 1-6.
  • Yuceer, K.Y., Isleten, M., Pala, C. (2007). Sensory characteristics of ezine cheese. Journal of Sensory Studies, 22, 49-65.
  • Zafar, S., Owais, M. (2006). Ethanol production from crude whey by Kluyveromyces marxianus. Biochemical Engineering Journal, 27, 295-298.

Year 2018, Volume: 4 Issue: 2, 112 - 123, 22.01.2018

Müge İşleten Hoşoğlu

https://doi.org/10.3153/FH18011

Abstract

References

  • Aggelopoulos, T., Katsieris, K., Bekatorou, A., Pandey, A., Banat M.A., Koutinas A.A. (2014). Solid state fermentation of food waste mixtures for single cell protein, aroma volatiles and fat production. Food Chemistry, 145, 710-716.
  • Berger, R.G. (2015). Biotechnology as a source of natural volatile flavours. Current Opinion in Food Science, 1, 38-43.
  • Box, G.E.P., Behnken, D.W. (1960). Some new three level designs for the study of quantitative variables. Technometrics, 2, 455-475.
  • Doran, P. (1999). Bioprocess engineering principles. Academic, London, UK. p. 207-208. ISBN 0122208552
  • Etschmann, M.M.W., Sell, D., Schrader, J. (2003). Screening of yeasts for the production of the aroma compound 2-phenylethanol in a molasses-based medium. Biotechnology Letters, 25, 531-536.
  • Duarte, L.C., Carvalheiro, F., Lopes, S., Neves, I. & Girio, F.M. (2008). Yeast biomass production in brewery’s spent grains hemicellulosic hydrolyzate. Applied Biochemistry and Biotechnology, 148, 119-129.
  • Etschmann, M.M.W., Sell, D., Schrader, J. (2004). Medium optimization for the production of the aroma compound 2-phenylethanol using a genetic algorithm. Journal of Molecular Catalysis B: Enzymatic, 29, 187-193.
  • Fabre, C.E., Blanc, P.J., Goma, G. (1998). Production of 2-phenylethyl alcohol by Kluyveromyces marxianus. Biotechnology Progress, 14, 270-274.
  • Fonseca, G.G., de Carvalho, N.M., Gombert, A.K. (2013). Growth of the yeast Kluyveromyces marxianus CBS 6556 on different sugar combinations as sole carbon and energy source. Applied Microbiology and Biotechnology, 97, 5055-5067.
  • Garrido-Vidal, D., Pizarro, C., Gonzalez–Saiz, J. M. (2003). Study of process variables in industrial acetic fermentation by a continuous pilot fermentor and response surfaces. Biotechnology Progress, 19, 1468-1479.
  • Gethins, L., Guneser, O., Demirkol, A., Rea, M.C., Stanton, C., Ross, R.P., Yuceer, Y., Morrissey, J.P. (2015). Influence of carbon and nitrogen source on production of volatile fragrance and flavor metabolites by the yeast Kluyveromyces marxianus. Yeast, 32, 67-76.
  • Guneser, O., Demirkol, A., Karagül-Yüceer, Y., Ozmen-Togay S., Isleten-Hosoglu, M., Elibol, M. (2015). Bioflavour production from tomato and pepper pomaces by Kluyveromyces marxianus and Debaryomyces hansenii. Bioprocess and Biosystem Engineering, 38, 1143-1155.
  • Isleten-Hosoglu, M., Gultepe, I., Elibol, M. (2012). Optimization of carbon and nitrogen sources for biomass and lipid production by Chlorella saccharophila under heterotrophic conditions and development of Nile red fluorescence based method for quantification of its neutral lipid content. Biochemical Engineering Journal, 61, 11-19.
  • Janssens, L, de Pooter, H.L., Schamp, N.M., Vandamme, E.J. (1992). Production of flavours by microorganisms. Process Biochemistry, 27, 195-215.
  • Kargi, F., Ozmihci, S. (2006). Utilization of cheese whey powder for ethanol fermentations: effects of operating conditions. Enzyme and Microbial Technology, 38, 711-718.
  • Loughlin, G., Guneser, O., Demirkol, A., Rea, M.C., Stanton, C., Ross, R.P., Yuceer, Y., Morrissey, J.P. (2015). Influence of carbon and nitrogen source on production of volatile fragrance and flavour metabolites by the yeast Kluyveromyces marxianus. Yeast, 32, 67-76.
  • Löser, C., Urit, T., Gruner, E., Bley, T. (2015). Efficient growth of Kluyveromyces marxianus biomass used as a biocatalyst in the sustainable production of ethyl acetate. Energy, Sustainability and Society, 5, 2-15.
  • Mackay, D., O’Mahony, M. (2002). Sensory profiling with probabilistic multidimensional scaling. Journal of Sensory Studies, 17, 461-481.
  • Mandenius, C.F., Brundin, A. (2008). Bioprocess optimization using design of experiments methodology. Biotechnol Progress, 24, 1191-1203.
  • Manera, A.P., da Costa Ores, J., Ribeiro, V.A., Burkert, C.A.V., Kalil, S.J. (2008). Optimization of the culture medium for the production of β-galactosidase from Kluyveromyces marxianus cct 7082. Food Technology and Biotechnology, 46, 66-72.
  • Mantzouridou, F., Paraskevopoulou, A. (2013). Volatile bio-ester production from orange pulp-containing medium using Saccharomyces cerevisiae. Food and Bioprocess Technology, 6, 3326-3334.
  • Medeiros, A.B.P., Pandey, A., Freitas, R.J.S., Christen, P., Soccol, C.R. (2000). Optimization of the production of aroma compounds by Kluyveromyces marxianus in solid-state fermentation using factorial design and response surface methodology. Biochemical Engineering Journal, 6, 33-39.
  • Meilgaard, M., Civille, G.V., Carr, B.T. (1999). Descriptive analysis techniques. In Meilgaard M, Civille GV, Carr BT (eds) Sensory evaluation techniques, 3rd edn. CRC Press, Boca Raton. ISBN 9781439832271
  • Morrissey, J.P., Etschmann, M.M.W., Schrader, J., de Billerbeck, G.M. (2015). Cell factory applications of the yeast Kluyveromyces marxianus for the biotechnological production of natural flavor and fragrance molecules. Yeast, 32, 3-16.
  • Panesar, P.S. (2008). Application of response surface methodology in the permeabilization of yeast cells for lactose hydrolysis. Biochemical Engineering Journal, 39, 91-96.
  • Parrondo, J, Garcia, L.A., Diaz, M. (2009). Nutrient balance and metabolic analysis in a Kluyveromyces marxianus fermentation with lactose-added whey. Brazilian Journal of Chemical Engineering, 26, 445-456.
  • Passoth, V., Fredlund, E., Druvefors, U.A., Schnurer, J. (2006). Biotechnology, physiology and genetics of the yeast Pichia anomala. FEMS Yeast Research, 6, 3-13.
  • Pawliszyn, J. (2012). Theory of solid phase microextraction. In: Pawliszyn, J. (ed.) Handbook of solid phase microextraction. Elsevier Inc., Waltham, USA. ISBN 978-0-12-416017-0
  • Rojas, V., Gil, J.V., Pinaga, F., Manzanares, P. (2001). Studies on acetate ester production by non-Saccharomyces wine yeasts. International Journal of Food Microbiology, 70, 283-289.
  • Saerens, S.M., Delvaux, F., Verstrepen, K.J., Van Dijck, P., Thevelein, J.M., Delvaux, F.R. (2008). Parameters affecting ethyl ester production by Saccharomyces cerevisiae during fermentation. Applied and Environmental Microbiology, 74, 454-461.
  • Tanyol, M., Uslu, G., Yönten, V. (2015). Optimization of lipase production on agroindustrial residue medium by Pseudomonas fluorescens (NRLL B-2641) using response surface methodology. Biotechnology and Biotechnological Equipment, 29, 64-71.
  • Urit, T., Li, M., Bley T. (2013a). Growth of Kluyveromyces marxianus and formation of ethyl acetate depending on temperature. Applied Microbiology and Biotechnology, 97, 10359-10371.
  • Urit, T., Urit, T., Manthey, R., Bley, T., Löser, C. (2013b). Formation of ethyl acetate by Kluyveromyces marxianus on whey: influence of aeration and inhibition of yeast growth by ethyl acetate. Engineering and Life Science, 13, 247-260.
  • Vidal, E., de Billerbeck, G.M., Simoe, D.A., Schuler, A., François, J.M., de Morais, M.A. (2013). Influence of nitrogen supply on the production of higher alcohols/esters andexpression of flavour-related genes in cachaça fermentation. Food Chemistry, 138, 701-708.
  • Wilkowska, A., Kregiel, D., Guneser, O., Karagul Yuceer, Y. (2014). Growth and by-product profiles of Kluyveromyces marxianus cells immobilized in foamed alginate. Yeast, 32, 217-225.
  • Winer, B.J., Brown, D.R., Michels, K.M. (1991). Statistical Principles in Experimental Design, 3rd Ed. McGraw-Hill, New York. ISBN 978-0070709829 Yilmaztekin, M., Cabaroglu, T., Erten, H. (2013). Effects of fermentation temperature and aeration on production of natural İsoamyl acetate by Williopsis saturnus var. saturnus. BioMed Research International, 2013, 1-6.
  • Yuceer, K.Y., Isleten, M., Pala, C. (2007). Sensory characteristics of ezine cheese. Journal of Sensory Studies, 22, 49-65.
  • Zafar, S., Owais, M. (2006). Ethanol production from crude whey by Kluyveromyces marxianus. Biochemical Engineering Journal, 27, 295-298.
There are 38 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Articles
Authors

Müge İşleten Hoşoğlu 0000-0001-8171-3018

Publication Date January 22, 2018
Submission Date May 30, 2017
Published in Issue Year 2018Volume: 4 Issue: 2

Cite

APA İşleten Hoşoğlu, M. (2018). STUDY OF INCREASING THE PRODUCTION OF VOLATILE FLAVOR COMPOUNDS BY THE YEAST Kluyveromyces marxianus THROUGH OPTIMIZATION OF CARBON AND NITROGEN SOURCES. Food and Health, 4(2), 112-123. https://doi.org/10.3153/FH18011
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