Production of aroma compounds from whey using Wickerhamomyces pijperi

Abstract

The production of aroma compounds by the microbial fermentation of whey was studied. Seven strains of the yeast Wickerhamomyces pijperi were used for the fermentation of glucose-added whey (whey-g). Twelve aroma compounds (isobutanol, isoamyl alcohol, 2-phenylethanol, acetaldehyde, ethyl acetate, propyl acetate, isobutyl acetate, isoamyl acetate, ethyl… (More)
DOI: 10.1186/s13568-015-0108-5

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