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

Research output: Contribution to journalArticleResearchpeer review

Authors

  • Álvaro Alberto De Aráujo
  • Gláucia M. Pastore
  • Ralf G. Berger

Research Organisations

External Research Organisations

  • Universidade Estadual de Campinas
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Details

Original languageEnglish
Pages (from-to)747-751
Number of pages5
JournalApplied Biochemistry and Biotechnology - Part A Enzyme Engineering and Biotechnology
Volume98-100
Publication statusPublished - Mar 2002

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

ASJC Scopus subject areas

Cite this

Production of coconut aroma by fungi cultivation in solid-state fermentation. / De Aráujo, Álvaro Alberto; Pastore, Gláucia M.; Berger, Ralf G.
In: Applied Biochemistry and Biotechnology - Part A Enzyme Engineering and Biotechnology, Vol. 98-100, 03.2002, p. 747-751.

Research output: Contribution to journalArticleResearchpeer review

De Aráujo, Álvaro Alberto ; Pastore, Gláucia M. ; Berger, Ralf G. / Production of coconut aroma by fungi cultivation in solid-state fermentation. In: Applied Biochemistry and Biotechnology - Part A Enzyme Engineering and Biotechnology. 2002 ; Vol. 98-100. pp. 747-751.
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N1 - Funding information: Álvaro A. De Araújo thanks the Brazilian government (CNPq) and FAPESP (Fundação de Amparo à pesquisa do estado de São Paulo) for his scholarships. We thank R. F. Martini (UNICAMP, Brazil) for reviewing the manuscript.

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