SavedAdd your journal

Journals / Akademik Gıda / 2025 / Cilt: 23 Sayı: 4

Effect of Fermentation Time on the Ability of Kluyveromyces marxianus to Produce Bioaroma Compounds from Whey

Fermantasyon Süresinin Kluyveromyces marxianus’un Peynir Altı Suyundan Biyoaroma Bileşikleri Üretme Yeteneği Üzerindeki Etkisi

Furkan Demirgül(Doğuş University, Faculty of Fine Arts and Design, Department of Gastronomy and Culinary Arts)
Nur Çebi(Yıldız Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering)
Hamza Göktaş(Bolu Abant Izzet Baysal University, Faculty of Engineering, Department of Food Engineering)
Ömer Şimşek(Yıldız Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering)0000-0003-0624-9352
Osman Sağdıç(Yıldız Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering)0000-0002-2063-1462
Pages
267–273
Publication Date
2025-12-31
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Results showed that K. marxianus TGM66 could produce valuable higher alcohols such as 2-phenylethanol and isoamyl alcohol, and valuable esters such as phenylethyl acetate and phenethyl propionate in whey-based medium.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Whey is an important by-product of the food industry that must be recycled due to both the amount released and its environmental damage.
📊
Key Findings & Data:Whey, an attractive substrate for various microorganisms due to its chemical composition, has a high potential for use in the production of sustainable bioaroma compounds through microbial biotechnology.
💡
Conclusion & Impact:Results showed that K. marxianus TGM66 could produce valuable higher alcohols such as 2-phenylethanol and isoamyl alcohol, and valuable esters such as phenylethyl acetate and phenethyl propionate in whey-based medium.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Kluyveromyces marxianus · Peynir altı suyu · Fermantasyon

Abstract

Whey is an important by-product of the food industry that must be recycled due to both the amount released and its environmental damage. Whey, an attractive substrate for various microorganisms due to its chemical composition, has a high potential for use in the production of sustainable bioaroma compounds through microbial biotechnology. Therefore, the potential of Kluyveromyces marxianus TGM66 to produce bioaroma compounds in a whey-based medium and the effect of fermentation duration (96 and 120 hours) on the bioaroma composition were investigated using GC-MS in this study. Results showed that K. marxianus TGM66 could produce valuable higher alcohols such as 2-phenylethanol and isoamyl alcohol, and valuable esters such as phenylethyl acetate and phenethyl propionate in whey-based medium. The relative abundances of some esters (ethyl octanoate, ethyl decanoate, and ethyl laurate) were significantly influenced by the fermentation time. In conclusion, results indicated that K. marxianus TGM66 strain has a high potential to improve the flavor profile of whey-based media and to produce natural and sustainable bioaroma compounds using these media.

Özet

Peynir altı suyu hem açığa çıkma miktarı hem de çevreye zarar verme özelliği nedeniyle geri dönüştürülmesi gereken gıda sanayiinin önemli bir yan ürünüdür. Kimyasal kompozisyonu nedeniyle çeşitli mikroorganizmalar için cazip bir substrat olma özelliği de taşıyan peynir altı suyunun mikrobiyal biyoteknoloji ile sürdürülebilir biyoaroma bileşiklerinin üretiminde kullanılma potansiyeli yüksektir. Bu doğrultuda gerçekleştirilen bu çalışmada Kluyveromyces marxianus TGM66 suşunun peynir altı suyu içeren ortamda biyoaroma bileşiği üretme potansiyeli ve fermantasyon süresinin (96 ve 120 saat) biyoaroma kompozisyonuna etkisi GC-MS ile incelendi. Çalışmadaki bulgular, K. marxianus TGM66’nın peynir altı suyu temelli ortamda 2-feniletanol ve izoamil alkol gibi değerli yüksek alkolleri ve feniletil asetat ve feniletil propiyonat gibi değerli esterleri üretebildiklerini gösterdi. Ayrıca özellikle bazı esterlerin (etil oktanoat, etil dekanoat ve etil laurat) oransal bolluklarının fermantasyon süresinden önemli düzeyde etkilendiği gözlendi. Sonuç olarak, bulgular K. marxianus TGM66 suşunun peynir altı suyu temelli ortamların lezzet profilini iyileştirme ve dahası bu ortamlar kullanılarak doğal ve sürdürülebilir biyoaroma bileşikleri üretme potansiyelinin yüksek olduğuna işaret etmektedir.

🔖

Cite This Article

Demirgül, F., Çebi, N., Göktaş, H., Şimşek, Ö., Sağdıç, O. (2025). Effect of Fermentation Time on the Ability of Kluyveromyces marxianus to Produce Bioaroma Compounds from Whey. Akademik Gıda, Cilt: 23 Sayı: 4, 267–273. https://doi.org/10.24323/akademik-gida.1852497

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (34)

  1. Madrera, R.R., Bedriñana, R.P., Valles, B.S. (2015) Production and characterization of aroma compounds from apple pomace by solid-state fermentation with selected yeasts. LWT-Food Science and Technology, 64, 1342-1353.
  2. Singh, A., Singh, A. (2022) Microbial degradation and value addition to food and agriculture waste. Current Microbiology, 79, 119.
  3. Valdez Castillo, M., Laxman Pachapur, V., Brar, S.K., Naghdi, M., Arriaga, S., Ávalos Ramirez, A. (2020) Yeast-driven whey biorefining to produce value-added aroma, flavor, and antioxidant compounds: technologies, challenges, and alternatives. Critical Reviews in Biotechnology, 40(7), 930-950.
  4. Pescuma, M., de Valdez, G.F., Mozzi, F. (2015) Whey-derived valuable products obtained by microbial fermentation. Applied Microbiology and Biotechnology, 99, 6183-6196.
  5. Uçar, R.A., Demirgül, F., Şimşek, Ö., Erten, H. (2024) A comparison of metabolic engineering strategies applied in Yarrowia lipolytica for β-carotene production. Biotechnology and Bioprocess Engineering, 29(1), 69-83.
  6. Alves, É.D.P., Morioka, L.R.I., Suguimoto, H.H. (2019) Comparison of bioethanol and beta‐galactosidase production by Kluyveromyces and Saccharomyces strains grown in cheese whey. International Journal of Dairy Technology, 72(3), 409-415.
  7. Alonso-Vargas, M., Téllez-Jurado, A., Gómez-Aldapa, C.A., Ramírez-Vargas, M.d.R., Conde-Báez, L., Castro-Rosas, J., Cadena-Ramírez, A. (2022) Optimization of 2-phenylethanol production from sweet whey fermentation using Kluyveromyces marxianus. Fermentation, 8(2), 39.
  8. de Oliveira Felipe, L., de Oliveira, A. M., Bicas, J.L. (2017) Bioaromas-perspectives for sustainable development. Trends in Food Science & Technology, 62, 141-153.
  9. Demirgül, F., Şimşek, Ö., Bozkurt, F., Dertli, E., Sağdıç, O. (2022) Production and characterization of yeast extracts produced by Saccharomyces cerevisiae, Saccharomyces boulardii and Kluyveromyces marxianus. Preparative Biochemistry & Biotechnology, 52(6), 657-667.
  10. 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 flavour metabolites by the yeast Kluyveromyces marxianus. Yeast, 32(1), 67-76.
  11. Valdez Castillo, M., Tahmasbi, H., Pachapur, V.L., Brar, S.K., Vuckovic, D., Sitnikov, D., Arriaga, S., Blais, J.F., Avalos Ramirez, A. (2021) 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. Journal of Chemical Technology & Biotechnology, 96(8), 2354-2367.
  12. Kıvançlı, J., Elmacı, Y. (2014) Determination the best method for the isolation of volatile compounds of characteristic Turkish coffee flavour. Akademik Gıda, 12(3), 6-15.
  13. Hazelwood, L.A., Daran, J.-M., van Maris, A.J.A., Pronk, J.T., Dickinson, J.R. (2008) The Ehrlich pathway for fusel alcohol production: a century of research on Saccharomyces cerevisiae metabolism. Applied and Environmental Microbiology, 74(8), 2259-2266.
  14. Lambrechts, M.G. Pretorius, I.S. (2000). Yeast and its importance to wine aroma – A review. South African Journal of Enology and Viticulture, 21, 97-129. [15] Martínez-Avila, O., Sánchez, A., Font, X., Barrena, R. (2018) Bioprocesses for 2-phenylethanol and 2-phenylethyl acetate production: current state and perspectives. Applied Microbiology and Biotechnology, 102, 9991-10004.
  15. Zhou, R., Song, Q., Xia, H., Song, N., Yang, Q., Zhang, X., Yao, L., Yang, S., Dai, J., Chen, X. (2023) Isolation and identification of non-Saccharomyces yeast producing 2-phenylethanol and study of the Ehrlich pathway and Shikimate pathway. Journal of Fungi, 9(9), 878.
  16. Conde-Báez, L., López-Molina, A., Gómez-Aldapa, C., Pineda-Muñoz, C., Conde-Mejía, C. (2019) Economic projection of 2-phenylethanol production from whey. Food and Bioproducts Processing, 115, 10-16.
  17. Drężek, K., Kozłowska, J., Detman, A., Mierzejewska, J. (2021) Development of a continuous system for 2-phenylethanol bioproduction by yeast on whey permeate-based medium. Molecules, 26(23), 7388.
  18. Hernández-Cruz, M.A., Cadena-Ramírez, A., Castro-Rosas, J., Páez-Lerma, J.B., Ramírez-Vargas, M.R., Rangel-Vargas, E., Romo-Gómez, C., Lara-Gómez A.B., Conde-Báez, L., Gómez-Aldapa, C.A. (2024) Comparative analysis of three types of whey as substrate for fermentation by Kluyveromyces marxianus and its influence on isoamyl acetate synthesis. Waste and Biomass Valorization, 15(6), 3413-3424.
  19. Sun, X., Qian, Q., Xiong, Y., Xie, Q., Yue, X., Liu, J., Wei, S., Yang, Q. (2022) Characterization of the key aroma compounds in aged Chinese Xiaoqu Baijiu by means of the sensomics approach. Food Chemistry, 384, 132452.
  20. Wang, R., Zhang, Y., Lu, H., Liu, J., Song, C., Xu, Z., Yang, H., Shang, X., Feng, T. (2022) Comparative aroma profile analysis and development of a sensory aroma lexicon of seven different varieties of Flammulina velutipes. Frontiers in Nutrition, 9, 827825.
  21. Mantzouridou, F., Paraskevopoulou, A. (2013). Volatile bio-ester production from orange pulp-containing medium using Saccharomyces cerevisiae. Food and Bioprocess Technology, 6, 3326-3334.
  22. McGinty, D., Vitale, D., Letizia, C.S., Api, A.M. (2012) Fragrance material review on phenethyl propionate. Food and Chemical Toxicology, 50, S430-S434.
  23. McGinty, D., Letizia, C.S., Api, A.M. (2012) Fragrance material review on phenethyl isobutyrate. Food and Chemical Toxicology, 50, S416-S419.
  24. Hirst, M.B., Richter, C.L. (2016) Review of aroma formation through metabolic pathways of Saccharomyces cerevisiae in beverage fermentations. American Journal of Enology and Viticulture, 67(4), 361-370.
  25. Ren, J., Li, Z., Jia, W. (2024) Key aroma differences in volatile compounds of aged feng-flavored baijiu determined using sensory descriptive analysis and GC×GC-TOFMS. Foods, 13(10), 1504.
  26. Xia, Y., Liu, Y., Wang, J., Shuang, Q. (2020) Assessment of key aroma compounds in fresh jujube brandy by GC‐O‐MS and odor activity value. Journal of Food Processing and Preservation, 44(7), e14494.
  27. Wang, X., Guo, W., Sun, B., Li, H., Zheng, F., Li, J., Meng, N. (2022) Characterization of key aroma-active compounds in two types of peach spirits produced by distillation and pervaporation by means of the sensomics approach. Foods, 11(17), 2598.
  28. Gao, J., Liu, J., Pang, X. (2024) Characterization of the color, physicochemical properties, organic acids, and aroma profiles of kiwifruit wines by different fermentation patterns and fining stages. LWT, 199, 116097.
  29. Dragone, G., Mussatto, S.I., Oliveira, J.M., Teixeira, J.A. (2009) Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation. Food Chemistry, 112(4), 929-935.
  30. Risner, D., Tomasino, E., Hughes, P., Meunier-Goddik, L. (2019) Volatile aroma composition of distillates produced from fermented sweet and acid whey. Journal of Dairy Science, 102(1), 202-210.
  31. Smit, B.A., Engels, W.J.M. & Smit, G. (2009) Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods. Applied Microbiology and Biotechnology, 81, 987-999.
  32. Huang, Y., Tippmann, J., Becker, T. (2017) A kinetic study on the formation of 2‐and 3‐methylbutanal. Journal of Food Process Engineering, 40(2), e12375.
  33. Xiao, Z., Lu, J.R. (2014) Strategies for enhancing fermentative production of acetoin: a review. Biotechnology Advances, 32(2), 492-503.
  34. Roy, P., Gahlawat, V.K., Saravanan, C., Singh, B.P. (2023) Enhancing bioflavor production by solid‐state fermentation using Kluyveromyces marxianus and L‐phenylalanine. Journal of Basic Microbiology, 63(1), 75-91.