Ethanol production by Saccharomyces cerevisiae and Kluyveromyces marxianus in the presence of orange-peel oil

Wilkins, Mark R.; Suryawati, Lilis; Maness, Niels O.; Chrz, Donna

doi:10.1007/s11274-007-9346-2

Cited by 123 publications

(55 citation statements)

References 16 publications

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“…Additionally, it was concluded that limonene (84.2%) and linalol (% 3.54) which was found in high concentrations in the composition of EO CVV along with low concentrations of α-pinenen (0.47%), and the high acidity of EO CVV (pH 3.13) may have contributed to the increased antimicrobial activity. In previous studies, it has been found that limonene in the composition of EO CVV has antifungal properties and that limonene, α-pinene and linalool have strong antimicrobial effects (Wilkins et al, 2007). The results regarding the antimicrobial activity of EO CVV in our study are compatible with other studies on different orange cultivars (Fisher & Phillips, 2006;Pengelly, 2004;Rahman et al, 2010;Subba et al, 2006;Tepe et al, 2005).…”

Section: Resultssupporting

confidence: 91%

Physical-chemical and antimicrobial properties of Egg White Protein Powder films incorporated with orange essential oil on Kashar Cheese

Kavas

2016

Food Sci. Technol

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In this study, the effects of edible film (EWPP CVV ) produced by the addition (2% v/v) orange essential oil (EO CVV ) to sorbitol (3% w/v) egg white protein powder (EWPP) based film on the physico-chemical and antibacterial properties, appearance (color, structure, brightness) and odor of kashar cheese were studied .Cheese samples were separately coated with these films and stored at +4°C for 30 days. Analyses were performed on the 1st, 7th, 15th and the 30th days of storage. During storage, the inner and outer hardness values during storage of the samples coated with EWPP CVV were lower than of those coated with EWPP. With the addition of EO CVV to the film, the antimicrobial effects on of the studied microorganisms increased. EWPP film was brighter and more transparent compared to EWPP CVV . The color of EWPP CVV was more yellowish.Keywords: egg white protein powder; edible films; orange essential oil; kashar cheese.Practical Application: Edible films containing essential oils provide new ways to enhance microbial safety and shelf-life of foods by direct and/or indirect contacts of the antimicrobials in the films with the food. The incorporation of essential oils into Egg White Protein Powder based edible film applied onto kashar cheese helps to reduce microbial load during storage. EWPP CVV offer the potential for all natural antimicrobials for use in improving the safety of organic or all natural foods.

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Section: Resultssupporting

confidence: 91%

Physical-chemical and antimicrobial properties of Egg White Protein Powder films incorporated with orange essential oil on Kashar Cheese

Kavas

2016

Food Sci. Technol

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“…Many studies of K. marxianus have been carried out in liquid culture to investigate biomass or enzyme production [11][12][13][14][15][16][17][18]. However, although the potential applications are numerous, there have been few studies in solid-state culture (SSC), e.g., the production of inulinase [19], the production and optimisation of aroma compounds using factorial design and surface response methodology [20,21], and the production of inulinase and its preliminary characterization using factorial design [22,23].…”

Section: Introductionmentioning

confidence: 99%

Lactase Production by Solid-state Cultivation of Kluyveromyces marxianus CDBBL 278 on an Inert Support: Effect of Inoculum, Buffer, and Nitrogen Source

Tovar-Castro

Garcı́a-Garibay

Saucedo‐Castañeda

2008

Appl Biochem Biotechnol

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A study was carried out to select the conditions for cultivation of Kluyveromyces marxianus CDBBL 278 in solid-state culture (SSC) using polyurethane foam (PUF) as an inert support. PUF was impregnated with culture media containing lactose (50 g/L) as the carbon and energy source. Evaluation of culture parameters during different growth phases was carried out by respirometry. The effect of inoculum level, buffer capacity of the medium, and nitrogen source upon the yield of biomass on lactose (Yx/s) and production of lactase and inulinase was investigated. The highest lactase titre was achieved with an inoculum level of 1 x 10(7) cells per gram of wet matter (gwm) and 20% of the total nitrogen source provided as urea. The best biomass yield (0.37) was obtained when less than 40% of the total nitrogen was provided as urea. Using potassium phosphate allowed 90% substrate consumption in 30 h. In the best conditions, intracellular lactase and extracellular inulinase activities of 1147.7 IU/gX and 241.6 IU/gX were obtained, respectively, with a lag phase of 13.8 h and a rate of respiratory activity (microCO2) of 0.23 +/- 0.01 h(-1). To our knowledge, this is the first report on lactase production by K. marxianus CDBBL 278 in SSC. This study gives basic information about biomass yield and enzyme production using lactose as the sole carbon source in SSC on an inert support.

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“…These bioactive compounds comprise approximately 0.1-0.5% of citrus peel dry weight. The major carotenoids available in citrus are α-and β-carotene, lutein, zeaxanthin and β-cryptoxanthin, which are known to be responsible for a wide range of functional properties, mainly offering protection against the reactive oxygen species damaging actions at the cellular level [64,[82][83][84]]. …”

Section: Carotenoidsmentioning

confidence: 99%

Food Wastes as Valuable Sources of Bioactive Molecules

Socaci¹,

Fărcaș²,

Vodnar³

et al. 2017

Superfood and Functional Food - The Development of Superfoods and Their Roles as Medicine

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Food industry produces worldwide millions of tons of plant-derived wastes which can be exploited as sources of high-value components: proteins, fibres, polysaccharides, flavour compounds or different phytochemicals. These bioactive compounds can be valorised as functional ingredients in food, pharmaceutical, health care, cosmetic and other products. Using the recovered bioactive molecules as functional ingredients represents a sustainable alternative of food wastes exploitation as inexpensive source of valuable compounds, while developing innovative food and non-food products with health-promoting benefits and at the same time contributing to an efficient waste reduction management. This chapter gives an overview of the main classes of bioactive compounds recovered from food wastes and their potential applications as functional chemicals, without being exhaustive.

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Ethanol production by Saccharomyces cerevisiae and Kluyveromyces marxianus in the presence of orange-peel oil

Cited by 123 publications

References 16 publications

Physical-chemical and antimicrobial properties of Egg White Protein Powder films incorporated with orange essential oil on Kashar Cheese

Physical-chemical and antimicrobial properties of Egg White Protein Powder films incorporated with orange essential oil on Kashar Cheese

Lactase Production by Solid-state Cultivation of Kluyveromyces marxianus CDBBL 278 on an Inert Support: Effect of Inoculum, Buffer, and Nitrogen Source

Food Wastes as Valuable Sources of Bioactive Molecules

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