Influence of water potential on γ-decalactone production by the yeast Sporidiobolus salmonicolor

Abstract

The influence of water potential on γ-decalactone production by the yeast Sporidiobolus salmonicolor cultivated in a liquid medium was evaluated by gas-chromatographic analysis. Modifications in water potential led to a number of variations in the aroma production. Maximum extracellular production occurred at water activity [a(w)] with a value of 0.99. Further analyses revealed an important phenomenon of cellular accumulation of aroma for a(w) values between 0.97 and 0.99.