Title: The Production of Isoamyl Acetate from Amyl Alcohol by<i>Saccharomyces cerevisiae</i>
Abstract: Journal of the Institute of BrewingVolume 109, Issue 1 p. 34-40 Free Access The Production of Isoamyl Acetate from Amyl Alcohol by Saccharomyces cerevisiae M. G. Quilter, M. G. Quilter Department of Applied Biology and Chemistry, Institute of Technology Carlow, Kilkenny Road, Carlow, Ireland.Search for more papers by this authorJ. C. Hurley, J. C. Hurley Guinness Research Centre, St. James's Gate, Dublin 8, Ireland.Search for more papers by this authorF. J. Lynch, F. J. Lynch Guinness Research Centre, St. James's Gate, Dublin 8, Ireland.Search for more papers by this authorM. G. Murphy, Corresponding Author M. G. Murphy Department of Applied Biology and Chemistry, Institute of Technology Carlow, Kilkenny Road, Carlow, [email protected] for more papers by this author M. G. Quilter, M. G. Quilter Department of Applied Biology and Chemistry, Institute of Technology Carlow, Kilkenny Road, Carlow, Ireland.Search for more papers by this authorJ. C. Hurley, J. C. Hurley Guinness Research Centre, St. James's Gate, Dublin 8, Ireland.Search for more papers by this authorF. J. Lynch, F. J. Lynch Guinness Research Centre, St. James's Gate, Dublin 8, Ireland.Search for more papers by this authorM. G. Murphy, Corresponding Author M. G. Murphy Department of Applied Biology and Chemistry, Institute of Technology Carlow, Kilkenny Road, Carlow, [email protected] for more papers by this author First published: 09 October 2012 https://doi.org/10.1002/j.2050-0416.2003.tb00591.xCitations: 28AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat ABSTRACT Isoamyl acetate is a natural flavour ester, widely used as a source of banana flavour by the food industry. Fusel alcohols such as amyl alcohol are produced in significant quantities as a waste product, sometimes referred to as “lees oil” or “fusel oil”, of the alcohol distilling industry. By manipulation of brewing yeast fermentation conditions, a significant portion of added amyl alcohol was shown to be converted to isoamyl acetate. This was achieved by the addition of L-leucine and amyl alcohol in fermentations carried out by a high ester-producing brewing yeast strain of Saccharomyces cerevisiae and by the use of alkaline fermentation conditions coupled with high gravity media. Mutant strains selected on 5,5,5 trifluoro-DL-leucine produced substantially high levels of isoamyl acetate. The adjustment of fermentation conditions outlined in this paper may act as a stepping stone for the potential use of Saccharomyces cerevisiae and other yeasts to produce high levels of natural flavour esters. Citing Literature Volume109, Issue12003Pages 34-40 ReferencesRelatedInformation