Language:

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

Brazilian journal of microbiology, 2017-04, Vol.48 (2), p.275-285 [Peer Reviewed Journal]

2016 Sociedade Brasileira de Microbiologia ;Copyright © 2016 Sociedade Brasileira de Microbiologia. Published by Elsevier Editora Ltda. All rights reserved. ;Copyright Sociedade Brasileira de Microbiologia 2017 ;2016 Sociedade Brasileira de Microbiologia. Published by Elsevier Editora Ltda. 2016 Sociedade Brasileira de Microbiologia ;This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License. ;ISSN: 1517-8382 ;ISSN: 1678-4405 ;EISSN: 1678-4405 ;DOI: 10.1016/j.bjm.2016.08.003 ;PMID: 28017541

Full text available

Citations Cited by

Actions
1. Add to My Research
2. Remove from My Research
3. E-mail
4. Print
5. Permalink
6. Citation
7. EasyBib
8. EndNote
9. RefWorks
10. Delicious
11. Export RIS
12. Export BibTeX

Title:
Production of flavor compounds from olive mill waste by Rhizopus oryzae and Candida tropicalis
Author: Guneser, Onur ; Demirkol, Asli ; Yuceer, Yonca Karagul ; Togay, Sine Ozmen ; Hosoglu, Muge Isleten ; Elibol, Murat
Subjects: Agro-waste ; Analytical methods ; Aroma ; Bioflavor ; Biotechnology ; Biotechnology - methods ; Biotechnology and Industrial Microbiology ; Candida tropicalis - metabolism ; Chromatography ; Colony Count, Microbial ; Colony-forming cells ; Composting ; Cyclohexenes - metabolism ; Fermentation ; Flavor compounds ; Flavoring Agents - metabolism ; Food industries wastewaters ; Food processing industry wastes ; Gas chromatography ; Gas Chromatography-Mass Spectrometry ; Industrial Waste ; Limonene ; Mass spectrometry ; Mass spectroscopy ; Microbial fermentation ; MICROBIOLOGY ; Microorganisms ; Natural gas ; Olea - metabolism ; Olfactometers ; Olfactometry ; Olive mill waste ; Olives ; Populations ; Pulp & paper industry ; Rhizopus - metabolism ; Rhizopus oryzae ; Sensory evaluation ; Sweet taste ; Terpenes - metabolism
Is Part Of: Brazilian journal of microbiology, 2017-04, Vol.48 (2), p.275-285
Description: 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 249.54μg/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 (87.73μg/kg) d-limonene than C. tropicalis (11.95μg/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.
Publisher: Brazil: Elsevier Editora Ltda
Language: English;Portuguese
Identifier: ISSN: 1517-8382
ISSN: 1678-4405
EISSN: 1678-4405
DOI: 10.1016/j.bjm.2016.08.003
PMID: 28017541
Source: SciELO
Geneva Foundation Free Medical Journals at publisher websites
MEDLINE
PubMed Central
ProQuest Central

Back to results list


INSPIRE LIBRARY - TON DUC THANG UNIVERSITY	(84-028) 37 755 057	Feedback
19 Nguyen Huu Tho St. Dist.7, HCM	thuvien@tdtu.edu.vn	Feedback

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

Searching Remote Databases, Please Wait