Characterization and evaluation of coconut aroma produced by Trichoderma viride EMCC-107 in solid state fermentation on sugarcane bagasse

Electronic Journal of Biotechnology

Volumn 18, Issue 1, 2015, Pages 5-9

  Fadel, Hoda Hanem Mohamed ^a   Mahmoud, Manal Gomaa ^a   Asker, Mohsen Mohamed Selim ^a   Lotfy, Shereen Nazeh ^a  

^a NATIONAL RESEARCH CENTRE   (Egypt)

Author keywords

6 Pentyl pyrone; Gas chromatography mass spectrometry; Industrial waste

Indexed keywords

BIOMASS; CHROMATOGRAPHY; ECOLOGY; ESTERS; FERMENTATION; GAS CHROMATOGRAPHY; INDUSTRIAL WASTES; MASS SPECTROMETRY; ODORS; SENSORY ANALYSIS; SPECTROMETRY; SUBSTRATES;

FERMENTATION CONDITIONS; INDUCTION PERIODS; SOLID SUBSTRATES; SOLID-STATE FERMENTATION; SUGAR-CANE BAGASSE; TOTAL CARBOHYDRATES; TRICHODERMA VIRIDE; VOLATILE COMPOUNDS;

BAGASSE;

6 PENTYL ALPHA PYRONE; BAGASSE; DELTA DODECALACTONE; DELTA OCTALACTONE; GAMMA DODECALACTONE; GAMMA NONALACTONE; GAMMA UNDECALACTONE; LACTONE; UNCLASSIFIED DRUG; VOLATILE AGENT;

AROMA; ARTICLE; BIOMASS PRODUCTION; CARBOHYDRATE ANALYSIS; CARBON SOURCE; CHEMICAL COMPOSITION; COCONUT AROMA; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; ENERGY RESOURCE; MASS FRAGMENTOGRAPHY; NONHUMAN; SOLID STATE FERMENTATION; SUGARCANE; TRICHODERMA VIRIDE;

TRICHODERMA; TRICHODERMA VIRIDE;

EID: 84922448170     PISSN: None     EISSN: 07173458     Source Type: Journal    
DOI: 10.1016/j.ejbt.2014.10.006     Document Type: Article

References (35)

1. US Food and Drug Administration. Code of federal regulations 21CFR101. 22; 2001.
2. Janssens L, de Pooter HL, Demey L, Vandamme EJ, Schamp NM. Fruity flavours by fermentation. Med Fac Landbouww Rijksuniv Gent 1988; 53: 2071-7.
3. Janssens L, De Pooter HL, Schamp NM, Vandamme EJ. Production of flavours by microorganisms. Process Biochem 1992; 27: 195-215. http://dx. doi. org/10. 1016/0032-9592(92)80020-4.
4. Jiang JC. Changes in volatile composition of Kluyveromyces lactis broth during fermentation. In: Charalambous G, editor. Food flavours, generation analysis and process influence. New York: Elsevier Science B. V; 1995. p. 1073-86.
5. Berger RG. Aroma biotechnology. New York: Springer, Berlin Heidelberg; 1995.
6. Christen P, Meza JC, Revah S. Fruity aroma production in solid state fermentation by Ceratocystis fimbriata: Influence of The substrate type and the presence of precursors. Mycol Res 1997; 101: 911-9. http://dx. doi. org/10. 1017/S0953756297003535.
7. Bramorski A, Christen P, Ramirez M, Soccol CR, Revah S. Production of volatile compounds by the edible fungus Rhizopus oryzae during solid state cultivation on tropical agro-industrial substrates. Biotechnol Lett 1998; 20: 359-62. http://dx. doi. org/10. 1023/A: 1005323229125.
8. Soares M, Christen P, Pandey A, Soccol CR. Fruity flavor production by Ceratocystis fimbriata grown on coffee husk in solid-state fermentation. Process Biochem 2000; 35: 857-61. http://dx. doi. org/10. 1016/S0032-9592(99)00144-2.
9. Zhang R, Wu O, Xu Y. Aroma characteristics of Moutai-flavour liquor produced with Bacillus licheniformis by solid-state fermentation. Lett Appl Microbiol 2013; 57: 11-8. http://dx. doi. org/10. 1111/lam. 12087.
10. Pandy A, Soccol CR, Nigam P, Soccol VT. Biotechnological potential of agro-industrial residues. I: Sugarcane bagasse. Bioresour Technol 2000; 74: 69-80. http://dx. doi. org/10. 1016/S0960-8524(99)00142-X.
11. Penha MP, Rocha-Leao MHM, Leite SGF. Sugarcane bagasse as support for the production of coconut aroma by solid state fermentation (SSF). Bioresources 2012; 7: 2366-75. http://dx. doi. org/10. 15376/biores. 7. 2. 2366-2375.
12. Longo MA, Sanromán MN. Production of food aroma compounds: Microbial and enzymatic methodologies. Food Technol Biotechnol 2006; 44: 335-53.
13. Ramos AS, Fiaux SB, Leite SGF. Production of 6-pentyl-α-pyrone by Trichoderma harzianum in solid-state fermentation. Braz J Microbiol 2008; 39: 712-7. http://dx. doi. org/10. 1590/S1517-83822008000400022.
14. De Araujo AA, Pastore GM, Berger RG. Production of coconut aroma by fungi cultivation in solid-state fermentation. Appl Biochem Biotechnol 2002; 98-100: 747-51. http://dx. doi. org/10. 1385/ABAB: 98-100: 1-9: 747.
15. Serrano-Carreón L, Flores C, Rodriguez B, Galindo E. Rhizoctonia solani, an elicitor of 6-pentyl-α-pyrone production by Trichoderma harzianum in a two liquid phases, extractive fermentation system. Biotechnol Lett 2004; 26: 1403-6. http://dx. doi. org/10. 1023/B: BILE. 0000045640. 71840. b5.
16. Bonnarme P, Djian A, Latrasse A, Féron G, Giniès C, Durand A, et al. Production of 6-pentyl-α-pyrone by Trichoderma sp. from vegetable oils. J Biotechnol 1997; 56: 143-50. http://dx. doi. org/10. 1016/S0168-1656(97)00108-9.
17. Collins RP, Halim AF. Characterization of the major aroma constituent of the fungus Trichoderma viride. J Agric Food Chem 1972; 20: 437-8. http://dx. doi. org/10. 1021/jf60180a010.
18. El-Tayeb TS, Abdelhafez AA, Ali SH, Ramadan EM. Effect of acid hydrolysis and fungal biotreatment on agro-industrial wastes for obtainment of free sugars from bioethanol production. Braz J Microbiol 2012: 1523-35. http://dx. doi. org/10. 1590/S1517-83822012000400037.
19. AOAC. Official methods of analysis of the Association of Official Analytical Chemists. In: Horwitz W, editor. 2000 [Publisher].
20. AOAC. Official methods of analysis. In: Horwitz W, editor. Association of official analytical chemists, 16th ed. 1996 [Publisher].
21. Adams RP. Identification of essential oil components by gas chromatography/mass spectrometry. 4th ed. USA: Allured Publishing Corporation; 1995.
22. Statgraptics. Statistical graphics systemby statistical graphics corporation. Reference manual, version 7 for DOS. Rockville Maryland, USA: Manugistics Inc.; 1993.
23. Christen P, Bramorski A, Revah S, Soccol CR. Characterization of volatile compounds produced by Rhizopus strains grown on agro-industrial solid wastes. Bioresour Technol 2000; 71: 211-5. http://dx. doi. org/10. 1016/S0960-8524(99)00084-X.
24. Serrano-Carreón L, Hathout Y, Bensoussan M, Belin JM. Production of 6-pentyl-α-pyrone by Trichoderma harzianum from 18: n fatty acid methyl esters. Biotechnol Lett 1992; 14: 1019-24. http://dx. doi. org/10. 1007/BF01021051.
25. Poole PR, Whitaker G. Biotransformation of 6-pentyl-2-pyrone by Botrytis cinerea in liquid cultures. J Agric Food Chem 1997; 45: 249-52. http://dx. doi. org/10. 1021/jf9603644.
26. Sarhy-Bagnon V, Lozano P, Saucedo-Castañeda G, Roussos S. Production of 6-pentyl-α-pyrone by Trichoderma harzianum in liquid and solid state cultures. Process Biochem 2000; 36: 103-9. http://dx. doi. org/10. 1016/S0032-9592(00)00184-9.
27. Ladeira NC, Peixoto VJ, PenhaMP, Barros EBP, Leite SGF. Optimization of 6-pentyl-α-pyrone production by solid state fermentation using sugarcane bagasse as residue. Bioresources 2010; 5: 2297-306.
28. Galindo E, Flores C, Larralde-Corona P, Corkidi-Blanco G, Rocha-Valadez JA, Serrano-Carreón L. Production of 6-pentyl-α-pyrone by Trichoderma harzianum cultured in unbaffled and baffled shake flasks. Biochem Eng J 2004; 18: 1-8. http://dx. doi. org/10. 1016/S1369-703X(03)00115-3.
29. Kalyani A, Prapulla SG, Karanth NG. Study on the production of 6-pentyl-α-pyrone using two methods of fermentation. Appl Microbiol Biotechnol 2000; 53: 610-2. http://dx. doi. org/10. 1007/s002530051665.
30. Rocha-Valadez JA, Estrada M, Galindo E, Serrano-Carreón L. From shake flasks to stirred fermentors: Scale-up of an extractive fermentation process for 6-pentyl-α-pyrone production by Trichoderma harzianumusing volumetric power input. Process Biochem 2006; 41: 1347-52. http://dx. doi. org/10. 1016/j. procbio. 2006. 01. 013.
31. Padolina WG, Lucas LZ, Torres LG. Chemical and physical properties of coconut oil. Philipp J Coconut Stud 1987; 12: 4-17.
32. Leffingwell JC, Alford ED. Volatile constituents of perique tobacco. Electron J Environ Agric Food Chem 2005; 4: 899-915.
33. Takeoka GR, Flath RA, Mon TR, Teranishi R, Guentert M. Volatile constituents of apricot (Prunus armeniaca L.). J Agric Food Chem 1990; 38: 471-7. http://dx. doi. org/10. 1021/jf00092a031.
34. Rossi SC, Vanderberghe LPS, Pereira BMP, Gago FD, Rizzolo JA, Pandey A, et al. Improving fruity aroma production by fungi in SSF using citric pulp. Food Res Int 2009; 42: 484-6. http://dx. doi. org/10. 1016/j. foodres. 2009. 01. 016.
35. Vick BA, Zimmerman DC. The biosynthesis of jasmonic acid: A physiological role for plant lipoxygenase. Biochem Biophys Res Commun 1983; 111: 470-7. http://dx. doi. org/10. 1016/0006-291X(83)90330-3.