Fruity flavour production by Ceratocystis fimbriata grown on coffee husk in solid-state fermentation

Soares, Marlene; Christen, Pierre; Pandey, Ashok; Soccol, Carlos Ricardo

doi:10.1016/s0032-9592(99)00144-2

Cited by 115 publications

(44 citation statements)

References 9 publications

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“…The use of a Gibberella fujikuroi strain and coffee husk led as a final result to the production of gibberellic acid (Machado et al, 2002). Fruit aromas were produced with Ceratocystis fimbriata from coffee husk supplemented with glucose (Soares et al, 2000). Murthy & Naidu (2012a) have tested the pulp, husk, tegument, and spent coffee grounds, in the production of xylanase by fungus Penicillium sp., and the results showed higher enzymatic activity when coffee husk was used.…”

Section: Introductionmentioning

confidence: 99%

Enhanced extraction of phenolic compounds from coffee industry’s residues through solid state fermentation by Penicillium purpurogenum

et al. 2015

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The use of agroindustrial residues is an economical solution to industrial biotechnology. Coffee husk and pulp are abounding residues from coffee industry which can be used as substrates in solid state fermentation process, thus allowing a liberation and increase in the phenolic compound content with high added value. By employing statistical design, initial moisture content, pH value in the medium, and the incubation temperature were evaluated, in order to increase the polyphenol content in a process of solid state fermentation by Penicillium purpurogenum. The main phenolic compounds identified through HPLC in fermented coffee residue were chlorogenic acid, caffeic acid, and rutin. Data obtained through HPLC with the radical absorbance capacity assay suggest the fermented coffee husk and pulp extracts potential as a source of phenolic acids and flavonoids. Results showed good perspectives when using P. purpurogenum strain to enhance the liberation of phenolic compounds in coffee residues.Keywords: coffee husk; coffee pulp; filamentous fungi; bioprocess design; antioxidant activity; chlorogenic acid. Practical Application:This study evaluated the influence of solid state fungal fermentation in obtaining polyphenols. Thus, it determined the total phenols content, identifying and quantifying the main phenolic compounds, and it determined the antioxidant activity through the effective concentration (EC 50 ) of the extracts.

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Section: Introductionmentioning

confidence: 99%

Enhanced extraction of phenolic compounds from coffee industry’s residues through solid state fermentation by Penicillium purpurogenum

et al. 2015

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“…Fungos do gênero Ceratocystis produzem uma grande quantidade de aromas de frutas ou de flores (pêssego, abacaxi, banana, citrus e rosa), dependendo da cepa e das condições de cultivo. Ceratocystis frimbiata tem potencial para síntese de éster, cresce rapidamente e produz uma grande variedade de aromas [31,41].…”

Section: -Introduçãounclassified

Isolamento e seleção de microrganismos pectinolíticos a partir de resíduos provenientes de agroindústrias para produção de aromas frutais

Uenojo¹,

Pastore²

2006

Ciênc. Tecnol. Aliment.

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RESUMOAs pectinases são enzimas produzidas naturalmente por plantas, fungos, leveduras e bactérias. Estes microrganismos podem ser inoculados em meios contendo resíduos agroindustriais utilizados como fonte de carbono para a produção de compostos de maior valor agregado, como enzimas, etanol, proteínas, aminoácidos e compostos de aroma. Vários microrganismos foram isolados e selecionados quanto à produção de enzimas pectinolíticas pelo método da placa, através de zonas claras de degradação de pectina ao redor da colônia. De 104 linhagens testadas, 18 foram selecionadas para fermentarem em meio líquido, contendo pectina para a determinação de atividade de poligalacturonase (PG) e de pectina liase (PMGL), e em meio frutose/extrato de levedura para produção de aromas. As linhagens 2, 9, 20, 39, 70, 74 e 99 apresentaram unidades de atividade de PG superiores a 80 µmol de ácido galacturônico/mL/min, as linhagens 17, 18,31,37, 73, 74 e 125 apresentaram unidades de atividade de PMGL superiores a 1000 ηmol de produtos insaturados/ mL/min e as linhagens 13, 70, 73, 74, 125 e 144 apresentaram os melhores descritores e as maiores intensidades de aromas percebidos por um painel não treinado de provadores. Palavras-chave: pectina, fermentação, pectinase, poligalacturonase, pectina liase, aroma. SUMMARY SCREENING OF FRUIT FLAVORS PRODUCING PECTINOLITIC MICROORGANISMS ISOLATED FROM AGROINDUSTRIAL RESIDUES.Pectinases are enzymes used in food industries, produced by plants, fungi, yeasts and bacteria. These microorganisms can be inoculated in a medium containing agro-industrial residues from processing agricultural products, used as a carbon source to produce valueadded products such as enzymes, ethanol, proteins, amino acids and flavor compounds. Several microorganisms were isolated and selected due to their capacity to produce pectinolytic enzymes in clear halos around colonies by plate assay. From 104 strains, 18 were inoculated in a medium containing pectin as a carbon source and the pectinolytic activities of polygalacturonase (PG) and pectin lyase (PMGL) were determined. Strains 2, 9, 20, 39, 70, 74, and 99 showed activity units of PG higher than 80 µmol galacturonic acid/mL/minute. Strains 17, 18, 31, 37, 73, 74 and 125 showed activity units of PMGL higher than 1000 ηmol unsaturated products/ mL/minute. Strains 13, 70, 73, 74, 125 and 144 showed good signs of flavor noticed in the fructose and yeast extract medium and the most intense flavor according to a non-trained board of tasters. Keywords: pectin, fermentation, pectinolitic enzyme, polygalacturonase, pectin lyase, flavor. -INTRODUÇÃOSubstâncias pécticas são macromoléculas glicosídicas de alto peso molecular, formadoras do maior componente da lamela média das paredes primárias de células de vegetais superiores [2], compostas de resíduos de ácido galacturô-nico unidos por ligações α-1,4, parcialmente esterificados por grupos metil éster [16,19,47]. São classificadas em protopectina, a forma nativa unida com outros constituintes das células vegetais, insolúvel em água ...

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“…Several authors have demonstrated the production of fruity aroma compounds by C. fimbriata in SSF using coffee residues (coffee husk, coffee pulp) as substrates [197,198]. Steam treated coffee husk is appropriate for aroma production by C. fimbriata supplemented with 20% of glucose concentration, while the addition of leucine improves the aroma intensity by 58%, especially by increasing the ester production [199]. The production of fruity aroma compounds was increased (99.60 µmol·g −1 ) using waste from citric juice production industry (citric pulp) cultivated with C. fimbriata by SSF supplemented with 50% of soya bran as a nitrogen source and 25% of sugarcane molasses as a carbon source [200].…”

Section: Aroma Compounds Productionmentioning

confidence: 99%

Solid-State Fermentation as a Novel Paradigm for Organic Waste Valorization: A Review

et al. 2017

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Abstract:The abundance of organic solid waste throughout the world has become a common issue that needs complete management at every level. Also, the scarcity of fuel and the competition between food and substance as an alternative to a petroleum-based product has become a major problem that needs to be properly handled. An urge to find renewable substances for sustainable development results in a strategy to valorize organic solid waste using solid state fermentation (SSF) and to manage the issue of solid wastes in a green approach. This paper reviews management of solid wastes using SSF, with regard to its current application, advantages and challenges, downstream processing in SSF, economic viewpoint, and future perspectives.

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Fruity flavour production by Ceratocystis fimbriata grown on coffee husk in solid-state fermentation

Cited by 115 publications

References 9 publications

Enhanced extraction of phenolic compounds from coffee industry’s residues through solid state fermentation by Penicillium purpurogenum

Enhanced extraction of phenolic compounds from coffee industry’s residues through solid state fermentation by Penicillium purpurogenum

Isolamento e seleção de microrganismos pectinolíticos a partir de resíduos provenientes de agroindústrias para produção de aromas frutais

Solid-State Fermentation as a Novel Paradigm for Organic Waste Valorization: A Review

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