| Title |
Production of aroma compounds from whey using Wickerhamomyces pijperi
|
|---|---|
| Published in |
AMB Express, April 2015
|
| DOI | 10.1186/s13568-015-0108-5 |
| Pubmed ID | |
| Authors |
Naoki Izawa, Miyuki Kudo, Yukako Nakamura, Harumi Mizukoshi, Takahiro Kitada, Toshiro Sone |
| 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 butyrate, ethyl propionate, ethyl hexanoate and ethyl benzoate) were identified in the fermented broth using headspace gas chromatography mass spectrometry analysis. The major components were ethyl acetate (several tens to hundreds ppm), acetaldehyde (several tens ppm) and isoamyl alcohol (about 10 ppm). The strong fruity odor of ethyl benzoate (about 1 ppm) was detected in the broth of W. pijperi YIT 8095 and YIT 12779. The balance of aroma compounds produced was varied depending on the media used, and ethyl benzoate was only produced when using whey-g. The variation in the production of the aroma compounds over time using W. pijperi YIT 12779 at various culture temperatures (from 15-30°C) was also studied. From the results we propose that W. pijperi could be used as a novel microorganism for production of aroma compounds from whey. |
X Demographics
The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 1 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 1 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 34 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 34 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 5 | 15% |
| Researcher | 4 | 12% |
| Student > Doctoral Student | 4 | 12% |
| Professor > Associate Professor | 4 | 12% |
| Student > Bachelor | 2 | 6% |
| Other | 8 | 24% |
| Unknown | 7 | 21% |
| Readers by discipline | Count | As % |
|---|---|---|
| Biochemistry, Genetics and Molecular Biology | 7 | 21% |
| Agricultural and Biological Sciences | 7 | 21% |
| Unspecified | 2 | 6% |
| Environmental Science | 2 | 6% |
| Engineering | 2 | 6% |
| Other | 2 | 6% |
| Unknown | 12 | 35% |
Attention Score in Context
This research output has an Altmetric Attention Score of 4. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 28 July 2016.
All research outputs
#7,212,814
of 22,799,071 outputs
Outputs from AMB Express
#156
of 1,234 outputs
Outputs of similar age
#78,202
of 237,938 outputs
Outputs of similar age from AMB Express
#2
of 13 outputs
Altmetric has tracked 22,799,071 research outputs across all sources so far. This one has received more attention than most of these and is in the 67th percentile.
So far Altmetric has tracked 1,234 research outputs from this source. They receive a mean Attention Score of 2.8. This one has done well, scoring higher than 85% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 237,938 tracked outputs that were published within six weeks on either side of this one in any source. This one has gotten more attention than average, scoring higher than 66% of its contemporaries.
We're also able to compare this research output to 13 others from the same source and published within six weeks on either side of this one. This one has done well, scoring higher than 76% of its contemporaries.