FRUITY AROMA PRODUCTION BY Ceratocystis fimbriata IN SOLID CULTURES FROM AGRO-INDUSTRIAL WASTES

Abstract

Solid state fermentations were carried out to test the efficacy of Ceratocystis fimbriata to grow on different agro-industrial substrates and aroma production. Seven media were prepared using cassava bagasse, apple pomace, amaranth and soya bean. All the media supported fungal growth. While amaranth medium produced pineapple aroma, media containing cassava bagasse, apple pomace and soya bean produced a strong fruity aroma. The aroma production was growth dependent and the maximum aroma intensity was detected a few hours before or after the maximum respirometric activity. Sixteen compounds were separated by gas cromatography of the components present in the headspace and fifteen of them were identified as acid (1), alcohols (6), aldehyde (1), ketones (2) and esters (5).<br>Este estudo explorou a versatilidade de Ceratocystis fimbriata de crescer e produzir aromas naturais sobre substratos de resíduos agro-industriais. Bagaço de mandioca, bagaço de maçã, amaranto e soja em diferentes proporções compuseram os sete meios utilizados, mostrando ser substratos adequados para o crescimento e produção de aroma por este fungo em fermentação no estado sólido. Todos os meios contendo bagaço de mandioca, bagaço de maçã e soja em sua composição proporcionaram um forte aroma frutal, enquanto, o meio de amaranto produziu um agradável aroma de abacaxi. A produção de aroma foi dependente do crescimento, visto que a máxima intensidade do aroma foi detectado poucas horas antes ou depois da atividade respiratória máxima. Foram detectados dezesseis compostos pela cromatografia de gás no headspace das culturas, e quinze deles foram identificados: 1 ácido, 6 alcoois, 1 aldeído, 2 cetonas e 5 ésteres

Coffee residues as substrates for aroma production by Ceratocystis fimbriata in solid state fermentation

“…After 48 h of fermentation, CO2 production was decreased. Bramorski et al (2), using CO2 production as a growth indicator, also found correlation between the growth of C. fimbriata on different medium and production of the volatile compounds, showing that the maximum volatile production always occurred a few hours before or after the maximum respirometric activity.…”

Production and characterization of aroma compounds from apple pomace by solid-state fermentation with selected yeasts

“…In this respect, our group has previously established positive correlations between the phenolic content of apple pomace and the antiviral effect on herpes simplex type 1 and 2 (Alvarez et al, 2012;Su arez et al, 2010). Apple pomace has also been put forward as a raw material for cultivating microorganisms producing enzymes (Berovic & Ostroversnik, 1997;Hang & Woodams, 1995), ethanol (Hang et al, 1981) and aroma compounds (Bramorski, Soccol, Christen, & Revah, 1998, Christen, Bramorski, Revah, & Soccol, 2000. Aroma compounds constitute one of the most important segments in the food additives sector, comprising around 25% of the overall market (Longo & Sanrom an, 2006).…”

Biomass Residues in Brazil: Availability and Potential Uses

“…Attempts have been made to produce several products, such as organic acids, flavor and aroma compounds, and mushrooms from cassava bagasse. Solid-state fermentation (SSF) has been mostly employed for the bioconversion processes [38,39] compared to the fruity aroma production by Ceratocystis fimbriata in solid cultures from cassava bagasse. A strain of yeast Kluyveromyces marxianus was used for the production of a fruity aroma in SSF using cassava bagasse as the substrate [40].…”