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

Authors : Furkan Demirgül, Nur Çebi, Hamza Göktaş, Ömer Şimşek, Osman Sağdıç

Pages : 267-273

Doi:10.24323/akademik-gida.1852497

View : 122 | Download : 288

Publication Date : 2025-12-31

Article Type : Research Paper

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.
Keywords : Kluyveromyces marxianus, Peynir altı suyu, Fermantasyon, Biyoaroma, Atık yönetimi

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