원문정보
초록
영어
This study was conducted to produce volatile flavor compounds for the attraction and control of the lepidopteran pest1) by the fermentation of Pichia anomala KCTC 17625. The yeast Pichia anomala was cultured in a complex media with different composition to examine the time course of the production of fruity-floral compounds2), 3). Of several factors of the media affecting the production of volatile flavor compounds by the yeast Pichia anomala, the effect of carbon and nitrogen source was dominant. Fructose and sucrose were found to be effective carbon source for the production of flavors, and ammonium sulfate((NH4)2SO4) was found to be the
best nitrogen source in terms of intensity of the volatile flavors4). The effective volatile flavors in the culture media of Pichia anomala were estimated to be ethyl acetate, isopentyl acetate and isoamyl acetate according to GC-Mass data.