Use of pervaporation process for the recovery of aroma compounds produced by P. fermentans in sugarcane molasses

Abstract

Natural fruity aroma was produced during submerged fermentation by Pichia fermentans using sugarcane molasses as a cultivation broth. The aroma compounds were recovered from the fermentation by a pervaporation process using a polydimethylsiloxane membrane (Pervap 4060-Sulzer). Isoamyl acetate, a characteristic compound associated with fruity aromas, was the major compound produced. The pervaporation module was fed at three different temperatures to test the best conditions to recover the natural fruity aroma. The total flux (J ), partial fluxes of each component (J), and enrichment factors (β) were determined within the tested ranges. The process was performed at 45 °C, a feed flow of 1.5 mL/min and 0.1 kPa, for a duration of 13 h to concentrate the natural flavor. The pervaporation process can concentrate the isoamyl acetate from fermented broth from 9 to 61.8 mg/L in the first hour of pervaporation. As a single step of downstream operation, pervaporation was efficient for recovering and concentrating the natural fruity aroma. The obtained product was colorless and had a characteristic banana flavor.

Assessing the Potential of Newly Isolated Pichia Fermentans for Xylitol Production Using Non-Detoxified Xylose Rich Pre-Hydrolysate Derived from Sugarcane Bagasse

“…The yeast produce avor and aroma compounds which nd wide applications in food and beverage industries. P. fermentans has antagonistic properties which inhibit the growth of fungi and bacteria, therefore, enhance the shelf life of food and beverage products [13,14], making it an attractive candidate for the xylitol production.…”

Membrane processing of the Brazilian spirit Cachaça

“…Gas chromatography (GC) was used to identify and quantify the volatile compounds at different processing stages. At first, the ethanol content on a dry basis was determined using headspace analysis by solid phase microextraction (SPME) . The fibre used was carboxen/polydimethylsiloxane of 75μm thickness (SPME/CAR/PDMS), coupled to the manual holder (Supelco, Bellefonte, PA, USA).…”

“…So as to analyse diverse aromatic compounds, gas chromatography coupled with mass spectrometry (GC‐MS) was conducted . A GC Varian 450 coupled to a Varian 320‐MS TQ mass detector with an HP‐1ms column (30 m × 0.25 mm) and a 1 μm film (Agilent J & W) were used.…”

“…Accordingly, an alternative cachaça production process at lower temperatures would be promising, preserving the aromas but preventing the formation of EC. Among the techniques employed in the food industry, low-temperature membrane processing has been applied to ethanol solutions and alcoholic beverages (1,(15)(16)(17)(18)(19)(20)(21). Indeed, non-alcoholic beer of good quality has been produced by reverse osmosis with a hydrophilic membrane.…”

Enhanced xylitol production using non-detoxified xylose rich pre-hydrolysate from sugarcane bagasse by newly isolated Pichia fermentans

“…2015 [23], where they have subjected the K. marxianus ATCC 36907 to EMS based mutagenesis and reported 1.79 fold increase in the xylitol titer (25 g/L) in comparison to the parent strain (14 g/L).…”