Production of aroma compounds by Geotrichum candidum on waste bread crumb

After selection from eight yeast commercial or type strains based on their aromatic potential to valorize bread by-products, Geotrichum candidum ATCC 62217 formed fruity aroma compounds (pineapple-like) on fermented waste bre ad (35% white bread crumb and 65% water). Fatty acids esters were identifie d including ethyl esters of acetic acid, propionic acid, butyric acid and i sobutyric acid Their production corresponded to the stationary growth phase of the strain and, after 48 h, it was improved by agitation and, to a less er extent, at 30 degrees C compared to 25 or 20 degrees C. Aromatic propert ies of the strain were linked to its ability to metabolize organic acids. ( C) 1999 Academic Press.