Volatile Bio-ester Production from Orange Pulp-Containing Medium Using Saccharomyces cerevisiae

Mantzouridou, Fani; Paraskevopoulou, Adamantini

doi:10.1007/s11947-012-1009-0

Cited by 26 publications

(15 citation statements)

References 29 publications

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“…The hazelnut, sesame seed and maize germ extraction residues were analysed for moisture, fat, protein and ash according to standard analytical methods . Their fibre content was determined according to Mantzouridou and Paraskevopoulou . The particle size of the milled powder was determined with the aid of a Malvern Mastersizer 2000 (Malvern Instruments, Malvern, UK) after thoroughly dispersing the powder in deionised water with the use of a mechanical stirrer.…”

Section: Methodsmentioning

confidence: 99%

Exploitation of hazelnut, maize germ and sesame seed aqueous extraction residues in the stabilisation of sesame seed paste (tahini)

2016

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Section: Methodsmentioning

confidence: 99%

Exploitation of hazelnut, maize germ and sesame seed aqueous extraction residues in the stabilisation of sesame seed paste (tahini)

2016

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“…The ability of citrus wastes to produce aroma‐active compounds by means of environmentally friendly biotechnological processes has been also emphasized by other researchers (Mantzouridou and Paraskevopoulou, ; Lalou et al, ). Orange‐processing residue, remaining after squeezing oranges for juice, is considered an ideal substrate for microbial processes as a result of its favoured composition (rich in sugars, organic acids, proteins, polysaccharides, etc.).…”

Section: Exploitation Of Agro‐industrial Residuesmentioning

confidence: 96%

“…The utilization of non‐conventional media as substrates in bioprocessing and their influence on aroma compound production has been studied by many researchers (Rodríguez Couto and Sanromán, ; Bicas et al, ; Mussatto et al , 2012; Mantzouridou and Paraskevopoulou, ). Many successful procedures have been developed, using a great variety of agro‐industrial residues, e.g.…”

Section: Exploitation Of Agro‐industrial Residuesmentioning

confidence: 99%

Aroma formation by immobilized yeast cells in fermentation processes

Nedović

Gibson

Mantzouridou

et al. 2014

Yeast

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Immobilized cell technology has shown a significant promotional effect on the fermentation of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and physiological alterations occurring in immobilized yeast cells impact on aroma formation during fermentation processes. The focus of this review is exploitation of existing knowledge on the biochemistry and the biological role of flavour production in yeast for the biotechnological production of aroma compounds of industrial importance, by means of immobilized yeast. Various types of carrier materials and immobilization methods proposed for application in beer, wine, fruit wine, cider and mead production are presented. Engineering aspects with special emphasis on immobilized cell bioreactor design, operation and scale-up potential are also discussed. Ultimately, examples of products with improved quality properties within the alcoholic beverages are addressed, together with identification and description of the future perspectives and scope for cell immobilization in fermentation processes.

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“…Therefore, it was concluded that 2-pentanone, d -limonene and 2-phenylethanol from OMW were produced by R. oryzae and C. tropicalis through aforementioned reactions. Several researchers have been pointed out similar approaches for the production of flavor compounds from agrowaste 7, 11, 41, 50. In most recently, Mantzouridou and Paraskevopoulou 50 demonstrated de novo synthesis of fruity esters as isoamyl acetate, ethyl dodecanoate, decanoate, octanoate and phenyl ethyl acetate from orange peel waste was achieved by Saccharomyces cerevisiae at high level.…”

Section: Resultsmentioning

confidence: 99%

Production of flavor compounds from olive mill waste by Rhizopus oryzae and Candida tropicalis

Güneşer

Demirkol

Yüceer

et al. 2017

Brazilian Journal of Microbiology

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The purpose of this study was to investigate the production of flavor compounds from olive mill waste by microbial fermentation of Rhizopus oryzae and Candida tropicalis. Olive mill waste fermentations were performed in shake and bioreactor cultures. Production of flavor compounds from olive mill waste was followed by Gas Chromatography–Mass spectrometry, Gas chromatography- olfactometry and Spectrum Sensory Analysis®. As a result, 1.73-log and 3.23-log cfu/mL increases were observed in the microbial populations of R. oryzae and C. tropicalis during shake cultures, respectively. C. tropicalis can produce a higher concentration of d-limonene from olive mill waste than R. oryzae in shake cultures. The concentration of d-limonene was determined as 185.56 and 249.54 μg/kg in the fermented olive mill waste by R. oryzae and C. tropicalis in shake cultures respectively. In contrast, R. oryzae can produce a higher concentration of d-limonene (87.73 μg/kg) d-limonene than C. tropicalis (11.95 μg/kg) in bioreactor cultures. Based on sensory analysis, unripe olive, wet towel, sweet aromatic, fermented aromas were determined at high intensity in olive mill waste fermented with R. oryzae meanwhile olive mill waste fermented with C. tropicalis had only a high intensity of unripe olive and oily aroma.

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Volatile Bio-ester Production from Orange Pulp-Containing Medium Using Saccharomyces cerevisiae

Cited by 26 publications

References 29 publications

Exploitation of hazelnut, maize germ and sesame seed aqueous extraction residues in the stabilisation of sesame seed paste (tahini)

Exploitation of hazelnut, maize germ and sesame seed aqueous extraction residues in the stabilisation of sesame seed paste (tahini)

Aroma formation by immobilized yeast cells in fermentation processes

Production of flavor compounds from olive mill waste by Rhizopus oryzae and Candida tropicalis

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