naa a22 4500 510725252 CHVBK 20180411082932.0 cr unu---uuuuu 180411e20131201xx s 000 0 eng 10.1007/s11947-012-1009-0 doi (NATIONALLICENCE)springer-10.1007/s11947-012-1009-0 Volatile Bio-ester Production from Orange Pulp-Containing Medium Using Saccharomyces cerevisiae [Elektronische Daten] [Fani Mantzouridou, Adamantini Paraskevopoulou] The dynamics of orange pulp (OP) as a fermentation feedstock for the production of volatile esters of "fruity” aroma by using a commercial wine yeast strain (Saccharomyces cerevisiae var. cerevisiae) was investigated. To achieve this goal, the kinetic behaviour of yeast (cell growth, substrate assimilation and volatile ester formation) was studied in OP complemented with nutritive medium under two different aeration conditions. The results were compared with those obtained from conventional processes in nutritive medium containing glucose as a sole carbon source. The results obtained revealed that the yeast cells were able to grow in the OP-containing medium after a 12-h lag period, probably due to the inhibitory effect of limonene. OP was found to stimulate the de novo synthesis of isoamyl acetate, phenylethyl acetate and ethyl esters (hexanoate, octanoate, decanoate and dodecanoate) by S. cerevisiae. This was strongly evident in the case of limited oxygen supply. Based on the above findings, OP appears to be a promising choice for bioflavour production by yeast. Springer Science+Business Media New York, 2012 Volatile esters nationallicence Orange pulp nationallicence Limonene nationallicence S . cerevisiae nationallicence Aeration conditions nationallicence Mantzouridou Fani Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece aut Paraskevopoulou Adamantini Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3326-3334 1935-5130 6:12<3326 2013 6 11947 https://doi.org/10.1007/s11947-012-1009-0 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-1009-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Mantzouridou Fani Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece aut NATIONALLICENCE 700 1- Paraskevopoulou Adamantini Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3326-3334 1935-5130 6:12<3326 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer