Bioproduction of α‐terpineol and R‐(+)‐limonene derivatives by terpene‐tolerant ascomycete fungus as a potential contribution to the citrus value chain

Abstract

Aims: The aims of this article were to select fungal species with high tolerance and high growth rate in mediums supplemented with limonene and citrus essential oils (CEOs), and to test the bioconversion capability of the chosen isolates for the bioproduction of aroma compounds. Methods and Results: Based on the use of predictive mycology, 21 of 29 isolates were selected after assaying R-(+)-limonene and CEO tolerance (10 g l −1). With a dendrogram divisive coefficient of 0Á937, the subcluster two with isolates Aspergillus niger LBM 055, Penicillium sp. LBM 150, Penicillium sp. LBM 151 and Penicillium sp. LBM 154 gathered the highest tolerance and mycelia growth speed. Ultrastructural analysis indicated that culture media containing limonene had no visible toxic activity that could promote morphological changes in the fungal cell wall. The biomass of A. niger LBM055 was distinctive in liquid media supplemented with R-(+)-limonene (0Á57 AE 0Á07 g) and it was selected to prove bioconversion capacity, under static and agitated conditions, and converted up to 98% of limonene, yielding a wide variety of products that were quantified by GC-FID. It was obtained at molecular weights less than limonene (64-100%), between limonene and αterpineol (12-72%) and greater than α-terpineol (2-48%). Conclusions: Aspergillus niger LBM 055, Penicillium sp. LBM 150, Penicillium sp. LBM 151 and Penicillium sp. LBM 154 showed to the highest tolerance and growth rate in mediums supplemented with R-(+)-limonene and orange and lemon essential oils. Particularly, A. niger LBM055, showed limonene bioconversion capability and produced different molecular weights compounds such us α-terpineol. Significance and Impact of the Study: Different bioproducts can be obtained by changing operative condition with the same fungus, and this bioprocess aspect is a significant approach to be adopted on industrial scale leading to the creation of new natural flavours and fragrance compositions.

Comparative study of single cultures and a consortium of white rot fungi for polychlorinated biphenyls treatment

“…2020; Velázquez et al . 2021). However, to our knowledge, this is the first study that introduces the ratio of the coefficient of growth rate ( k ) as a better approach to predict the inhibition effect based on the fungal halo to select fungal consortiums.…”

Natural Product Extraction

“…114 Driven by the growing consumer demand for natural and sustainable products, scientific research aims to overcome the difficulties related to natural flavors and fragrances. These studies focus mainly on novel extraction technologies of essential oils [115][116][117] and biosynthesis of the aroma compounds [118][119][120] that can be labeled as ''natural''. 114 In this context, essential oils can be used as flavor and fragrance agents to produce cosmetic, pharmaceutical, and food that fulfill the current demands for natural ingredients.…”

Solid-state fermentation by Aspergillus niger and Trichoderma koningii improves the quality of tea dregs for use as feed additives

“…Aspergillus niger and Trichoderma koningii are inherently safe and reliable. Fermentation with A.niger can produce abundant enzymes, which contribute to the degradation of macromolecular substrates, the transformation of bioactive components, and the synthesis of new compounds, and ultimately improve the nutritional and functional properties of substrates [21]. In one study, the content of crude protein in TDs fermented by A. niger was increased [22], but the contents of flavonoids, polyphenols, reducing sugars and other active substances were not determined.…”