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Journals / Akademik Gıda / 2026 / Cilt: 23 Sayı: 3

Comparative Bioaroma Profiles from Sugar Beet Molasses Using Saccharomyces cerevisiae and Saccharomyces boulardii Under Extended Fermentation

Şeker Pancarı Melasından Saccharomyces cerevisiae ve Saccharomyces boulardii Kullanılarak Uzatılmış Fermantasyon Süreci İle Elde Edilen Karşılaştırmalı Biyoaroma Profilleri

Furkan Demirgül(Doğuş University, Faculty of Fine Arts and Design, Department of Gastronomy and Culinary Arts)0000-0002-0141-0058
Nur Çebi(Yildiz Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering)0000-0002-5509-0985
Hamza Goktas(Bolu Abant Izzet Baysal University, Faculty of Engineering, Department of Food Engineering)0000-0001-9802-9378
Ömer Şimşek(Yildiz Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering)0000-0003-0624-9352
Osman Sağdıç(Yildiz Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering)0000-0002-2063-1462
Pages
184–191
Publication Date
2025-09-30
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AI Summary & Key Takeaways

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

Results showed that both strains were capable of producing a variety of pleasant and valuable aroma compounds through the fermentation of sugar beet molasses.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Flavor is a crucial factor that influences the food preferences of many consumers, and in recent years, there has been a growing consumer demand for the use of natural and ecologically sustainable flavor compounds in foods.
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Key Findings & Data:This study investigated the volatile compound production abilities of Saccharomyces cerevisiae TGM10 and Saccharomyces cerevisiae var. boulardii S11 yeasts in sugar beet molasses, a significant by-product of the sugar industry under extended fermentation.
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Conclusion & Impact:Results showed that both strains were capable of producing a variety of pleasant and valuable aroma compounds through the fermentation of sugar beet molasses.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Saccharomyces cerevisiae · Saccharomyces boulardii · Fermantasyon

Abstract

Flavor is a crucial factor that influences the food preferences of many consumers, and in recent years, there has been a growing consumer demand for the use of natural and ecologically sustainable flavor compounds in foods. This study investigated the volatile compound production abilities of Saccharomyces cerevisiae TGM10 and Saccharomyces cerevisiae var. boulardii S11 yeasts in sugar beet molasses, a significant by-product of the sugar industry under extended fermentation. The effect of fermentation time on the volatile compound profile was also determined. In fermentation carried out in Erlenmeyer flasks for up to 120 hours, both strains tolerated the medium containing 10% sugar beet molasses well. The volatile compound profiles of samples fermented by each strain for 96 and 120 hours were determined by GC-MS. S. cerevisiae TGM10 yielded a higher-alcohol–dominated profile, whereas S. boulardii S11 produced an ester-dominant profile. Results showed that both strains were capable of producing a variety of pleasant and valuable aroma compounds through the fermentation of sugar beet molasses. Additionally, yeast strain used in fermentation and fermentation time had significant effects on volatile compound profiles. In conclusion, S. cerevisiae TGM10 and S. boulardii S11 showed strong potential for low-cost production of bioaroma additives and might enhance flavor when employed as starter or adjunct cultures in fermented foods.

Özet

Lezzet, pek çok tüketicinin gıda tercihlerinin şekillenmesinde rol oynayan önemli bir faktör olup, son yıllarda gıdalarda doğal ve ekolojik olarak sürdürülebilir lezzet bileşiklerinin kullanılmasına yönelik artan bir tüketici talebi bulunmaktadır. Bu doğrultuda gerçekleştirilen bu çalışmada, Saccharomyces cerevisiae TGM10 ve Saccharomyces cerevisiae var. boulardii S11 mayalarının şeker endüstrisinin önemli bir atığı olan şeker pancarı melası ortamında uçucu bileşik üretme yetenekleri araştırılmıştır. Ayrıca, fermantasyon süresinin uçucu bileşik profili üzerindeki etkisi de belirlenmiştir. Erlenmeyer şişelerde 120 saate kadar gerçekleştirilen fermantasyonlarda her iki suş da %10 şeker pancarı melası içeren ortamı iyi bir şekilde tolere etmiştir. Her bir suş tarafından 96 ve 120 saat boyunca fermante edilen örneklerin uçucu bileşik profilleri GC-MS ile belirlenmiştir. S. cerevisiae TGM10 daha yüksek alkollerle baskın bir profil oluştururken, S. boulardii S11 esterlerin baskın olduğu bir profil üretmiştir. Sonuçlar, her iki suşun da şeker pancarı melasının fermantasyonu yoluyla çeşitli hoş ve değerli aroma bileşikleri üretebildiğini göstermiştir. Ayrıca, fermantasyonda kullanılan maya suşunun ve fermantasyon süresinin uçucu bileşik profilleri üzerinde önemli etkileri olduğu tespit edilmiştir. Sonuç olarak, S. cerevisiae TGM10 ve S. boulardii S11’in, düşük maliyetli biyoaroma katkı maddesi üretimi için güçlü bir potansiyel gösterdiği ve fermante gıdalarda başlatıcı veya yardımcı kültür olarak kullanıldıklarında aromayı iyileştirici olarak rol oynayabilecekleri değerlendirilmiştir.

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Cite This Article

Demirgül, F., Çebi, N., Goktas, H., Şimşek, Ö., Sağdıç, O. (2025). Comparative Bioaroma Profiles from Sugar Beet Molasses Using Saccharomyces cerevisiae and Saccharomyces boulardii Under Extended Fermentation. Akademik Gıda, Cilt: 23 Sayı: 3, 184–191. https://doi.org/10.24323/akademik-gida.1790456

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