Production of coconut aroma by fungi cultivation in solid-state fermentation
- verfasst von
- Álvaro Alberto De Aráujo, Gláucia M. Pastore, Ralf G. Berger
- Abstract
The production of 6-pentyl-α-pyrone (6-PP), an unsaturated D-lactone with a strong coconut-like aroma was studied and compared with liquid and solid substrates. A fungi strain that produces coconut aroma compound was selected. The liquid medium of the submerged culture was used to impregnate a solid support of sugarcane bagasse in SSF (Solid State Fermentation). This substrate was adequate for growth and aroma production; the concentration obtained using SSF was higher than using liquid fermentation process. In the present work, it is demonstrated that, by solid-state-fermentation process, it is possible to produce 6-PP. The amount of 6-PP produced using a solid state substrate, following a 5 d culture, was 3 mg/g dry matter. Therefore, the amount of 6-PP produced during solid-state-fermentation process is higher than that reported in literature for submerged process.
- Organisationseinheit(en)
-
Institut für Lebensmittelchemie
- Externe Organisation(en)
-
Universidade Estadual de Campinas
- Typ
- Artikel
- Journal
- Applied Biochemistry and Biotechnology - Part A Enzyme Engineering and Biotechnology
- Band
- 98-100
- Seiten
- 747-751
- Anzahl der Seiten
- 5
- ISSN
- 0273-2289
- Publikationsdatum
- 03.2002
- Publikationsstatus
- Veröffentlicht
- Peer-reviewed
- Ja
- ASJC Scopus Sachgebiete
- Biotechnologie, Bioengineering, Biochemie, Angewandte Mikrobiologie und Biotechnologie, Molekularbiologie
- Elektronische Version(en)
-
https://doi.org/10.1385/ABAB:98-100:1-9:747 (Zugang:
Unbekannt)