Production of flavor compounds from olive mill waste by Rhizopus oryzae and Candida tropicalis
Braz. j. microbiol
; 48(2): 275-285, April.-June 2017. tab, graf
Article
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| LILACS
| ID: biblio-839373
Biblioteca responsable:
BR1.1
ABSTRACT
Abstract 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.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
LILACS
Asunto principal:
Rhizopus
/
Candida tropicalis
/
Olea
/
Aromatizantes
/
Residuos Industriales
Idioma:
En
Revista:
Braz. j. microbiol
Asunto de la revista:
MICROBIOLOGIA
Año:
2017
Tipo del documento:
Article
País de afiliación:
Turquía
Pais de publicación:
Brasil