Optimization of the production of aroma compounds by Kluyveromyces marxianus in solid-state fermentation using factorial design and response surface methodology

Medeiros, Adriane Bianchi Pedroni; Pandey, Ashok; Freitas, Renato João Sossela de; Christen, Pierre; Soccol, Carlos Ricardo

doi:10.1016/s1369-703x(00)00065-6

Cited by 104 publications

(56 citation statements)

References 17 publications

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“…Unlike the ethanol production, increasing both the initial YE and glucose concentrations in the fermentation medium favored the production of fusel alcohols. Similarly, significant effect of glucose on aroma production was previously reported for K. marxianus strain in solid-state fermentation (Medeiros et al 2000). The aroma production was strongly inhibited in the absence of glucose suggesting that glucose was the main factor controlling the production reported by Medeiros et al (2000).…”

Section: Optimization Of Carbon and Nitrogen Sources In Growth Mediumsupporting

confidence: 75%

STUDY OF INCREASING THE PRODUCTION OF VOLATILE FLAVOR COMPOUNDS BY THE YEAST Kluyveromyces marxianus THROUGH OPTIMIZATION OF CARBON AND NITROGEN SOURCES

Hoşoğlu¹

2018

Food Health

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The regulation of growth and the production of flavor compounds by Kluyveromyces marxianus were accomplished according to the nutritional requirements (yeast extract, ammonium sulphate and glucose concentrations) by using Response Surface Methodology experiments. Results proved that increasing both initial yeast extract (YE) and glucose concentrations in the fermentation medium favored both the growth and production of fusel alcohols. The major fusel alcohol (isoamyl alcohol) and the acetate ester compound (ethyl acetate) produced in all flasks were determined in the concentration range 1299-3996 µg L -1 and 1558 to 3122 µg L -1 , respectively. In a scale-up attempt, productions were accomplished in a 5 L stirred tank bioreactor. The highest productivity values for major volatile flavor compounds, i.e., ethyl acetate (fruity), isoamyl alcohol (banana), 2-phenylethyl acetate (floral) were obtained during the exponential growth of the yeast in a 5 L stirred tank bioreactor. Additionally, the descriptive sensory terms "sourdough", "flower" and "sweet aromatic" were characteristics for volatile compounds produced by K. marxianus. This work also demonstrated high product losses due to the stripping effect when the production scaled up from flasks to bioreactor.

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Section: Optimization Of Carbon and Nitrogen Sources In Growth Mediumsupporting

confidence: 75%

STUDY OF INCREASING THE PRODUCTION OF VOLATILE FLAVOR COMPOUNDS BY THE YEAST Kluyveromyces marxianus THROUGH OPTIMIZATION OF CARBON AND NITROGEN SOURCES

Hoşoğlu¹

2018

Food Health

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“…A síntese destas enzimas sofre influência dos componentes do meio, presença de indutores, pH e temperatura de cultivo [4]. Resíduos agroindustriais como casca de café, casca e bagaço de frutas cítricas, farelo de trigo, bagaço de uva, bagaço de mandioca, bagaço de beterraba doce podem ser utilizados como substratos em bioprocessos para a produção de compostos de maior valor agregado como enzimas, etanol, proteínas, ácidos orgânicos e compostos de aroma, desde que se escolha o microrganismo apropriado ou adaptado para a finalidade desejada [4,7,27,42].…”

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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“…Nevertheless, the strains from the laboratory collection also presented good results (Table 3). These strains have already been reported as aroma production microorganisms (Rossi et al, 2009;Christen et al, 2000;Medeiros et al, 2000;Lindmark-Henriksson et al, 2003). The different Rhizopus strains presented interesting results.…”

Section: Strains Resistance Selectionmentioning

confidence: 75%

Isolation and screening of microorganisms with potential for biotransformation of terpenic substrates

Bier

Poletto

Soccol

et al. 2011

Braz. arch. biol. technol.

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Optimization of the production of aroma compounds by Kluyveromyces marxianus in solid-state fermentation using factorial design and response surface methodology

Cited by 104 publications

References 17 publications

STUDY OF INCREASING THE PRODUCTION OF VOLATILE FLAVOR COMPOUNDS BY THE YEAST Kluyveromyces marxianus THROUGH OPTIMIZATION OF CARBON AND NITROGEN SOURCES

STUDY OF INCREASING THE PRODUCTION OF VOLATILE FLAVOR COMPOUNDS BY THE YEAST Kluyveromyces marxianus THROUGH OPTIMIZATION OF CARBON AND NITROGEN SOURCES

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

Isolation and screening of microorganisms with potential for biotransformation of terpenic substrates

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