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

Revista de microbiologia

Demirkol, Asli¹  Togay, Sine Ozmen²  Yuceer, Yonca Karagul³  Guneser, Onur⁴ 

[1] Canakkale Onsekiz Mart University, Canakkale, Turkey;Ege University, Izmir, Turkey;Uludag University, Bursa, Turkey;Usak University, Usak, Turkey

关键词: Olive mill waste;    Biotechnology;    Microbial fermentation;    Bioflavor;    Agro-waste.;   

DOI  :  10.1016/j.bjm.2016.08.003

学科分类：农业科学（综合）

来源: Sociedade Brasileira de Microbiologia / Brazilian Society for Microbiology

【 摘 要 】

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.

【 授权许可】

CC BY-NC