Enhancing the Yields of Phenolic Compounds during Fermentation Using Saccharomyces cerevisiae Strain 96581
Read full paper at: http://www.scirp.org/journal/PaperInformation.aspx?PaperID=51195#.VFspumfHRK0 Author(s) Adam A. Banach , Beng Guat Ooi Affiliation(s) Department of Chemistry, Middle Tennessee State University, Murfreesboro, TN, USA . ABSTRACT Phenylethanol, tyrosol, and tryptophol are phenolic compounds or fusel alcohols formed via the Ehrlich pathway by yeast metabolism. These compounds can yield health benefits as well as contribute to the flavors and aromas of fermented food and beverages. This research shows that Saccharomyces cerevisiae Strain 96581 is capable of producing significantly higher levels of these three compounds when the precursor amino acids were supplemented into either the Chardo...