Formation of Fruit Aroma Compounds from Whey by Kluyverumyces lactis

Kluyveromyces lactis에 의한 유청으로부터 과일향 성분의 생성

To enhance the productivity of fruit flavor compounds from whey by the lactose fermenting yeast, Kluyveromyces lactzs ATCC 8585 was treated with N-methyI-N'-nitro-N-nitrosoguanidine (NTG). After the NTG treatments, a mutant showing resistance to antifungal activity of geraniol, and strong fruity but low yeasty flavor was selected and named as K. lactis 450 K. Flavor compounds from 3-day culture broth were extracted with pentane-dichloromethane (2:l) and the concentrated oleoresins were analyzed by gas chromatography. The mutant strain produced more classes and larger amount of flavor compounds than the parent stlain. Tentatively identified volatile compounds from the culture of the mutant were: terpenes such as myrcenol; alcohols such as cis-3-hexenol, n-hexanol; esters such as ethyl isovalerate, cis- 3-hexenyl n-butyrate, n-amyl-n-hexanoate, phenyl ethyl n-propioate; ketones such as methyl vinyl ketones; other compounds such as vanillin, 3-methylcoumarin.

유당발효 효모인 Kluyveromyces lactis ATCC 8585를 이용하여 유청에서 과일향 풍미성분의 생산성을 향상시키기 위하여 3차에 걸처 NTG를 처리하고 geraniol의 항균력에 내성을 지니는 변이주 중 모균주에 비해 yeasty-flavor는 약하나 fruity-flavor가 강한 변이주를 선발하고 K.lactis 450 K라 명명하였다. 3일간 배양시킨 발효액을 pentane-dichloromethane(2:1)용매로 추출하여 얻은 oleoresin을 gas chromatography로 분석한 결과, 모균주보다 변이주가 더 많은 종류와 양의 향기성분을 생산한 것으로 나타났다.