Production of coconut aroma by fungi cultivation in solid-state fermentation

authored by: 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.
Organisation(s): Institute of Food Chemistry
External Organisation(s): Universidade Estadual de Campinas
Type: Article
Journal: Applied Biochemistry and Biotechnology - Part A Enzyme Engineering and Biotechnology
Volume: 98-100
Pages: 747-751
No. of pages: 5
ISSN: 0273-2289
Publication date: 03.2002
Publication status: Published
Peer reviewed: Yes
ASJC Scopus subject areas: Biotechnology, Bioengineering, Biochemistry, Applied Microbiology and Biotechnology, Molecular Biology
Electronic version(s): https://doi.org/10.1385/ABAB:98-100:1-9:747 (Access: Unknown)

BibTeX

@article{b2a2fa4e2f704de6a3295c321723ce9b,
title = "Production of coconut aroma by fungi cultivation in solid-state fermentation",
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.",
keywords = "6-PP, Aroma production, Coconut aroma, Solid-state fermentation, Substrates, Trichoderma",
author = "{De Ar{\'a}ujo}, {{\'A}lvaro Alberto} and Pastore, {Gl{\'a}ucia M.} and Berger, {Ralf G.}",
note = "Funding information: {\'A}lvaro A. De Ara{\'u}jo thanks the Brazilian government (CNPq) and FAPESP (Funda{\c c}{\~a}o de Amparo {\`a} pesquisa do estado de S{\~a}o Paulo) for his scholarships. We thank R. F. Martini (UNICAMP, Brazil) for reviewing the manuscript.",
year = "2002",
month = mar,
doi = "10.1385/ABAB:98-100:1-9:747",
language = "English",
volume = "98-100",
pages = "747--751",
journal = "Applied Biochemistry and Biotechnology - Part A Enzyme Engineering and Biotechnology",
issn = "0273-2289",
publisher = "Humana Press",
}