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

Background Sugarcane bagasse was shown to be an adequate substrate for the growth and aroma production by Trichoderma species. In the present work the ability of Trichoderma viride EMCC-107 to produce high yield of coconut aroma in solid state fermentation (SSF) by using sugarcane bagasse as solid s...

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Autores principales:	Fadel,Hoda Hanem Mohamed, Mahmoud,Manal Gomaa, Asker,Mohsen Mohamed Selim, Lotfy,Shereen Nazeh
Lenguaje:	English
Publicado:	Pontificia Universidad Católica de Valparaíso 2015
Materias:	6-Pentyl-α-pyrone Gas chromatography-mass spectrometry Industrial waste
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582015000100002
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spelling	oai:scielo:S0717-345820150001000022015-03-09Characterization and evaluation of coconut aroma produced by Trichoderma viride EMCC-107 in solid state fermentation on sugarcane bagasseFadel,Hoda Hanem MohamedMahmoud,Manal GomaaAsker,Mohsen Mohamed SelimLotfy,Shereen Nazeh 6-Pentyl-α-pyrone Gas chromatography-mass spectrometry Industrial waste Background Sugarcane bagasse was shown to be an adequate substrate for the growth and aroma production by Trichoderma species. In the present work the ability of Trichoderma viride EMCC-107 to produce high yield of coconut aroma in solid state fermentation (SSF) by using sugarcane bagasse as solid substrate was evaluated. The produced aroma was characterized. Results Total carbohydrates comprised the highest content (43.9% w/w) compared with the other constituents in sugarcane bagasse. The sensory and gas chromatography-mass spectrometric (GC-MS) analysis revealed that the highest odor intensity and maximum yield of volatiles were perceived at the 5th d of induction period. The unsaturated lactone, 6-pentyl-α-pyrone (6-PP), was the major identified volatile compound. Saturated lactones, δ-octalactone, γ-nonalactone, γ-undecalactone, γ-dodecalactone and δ-dodecalactone, were also identified in the coconut aroma produced during the induction period (12 d). A quite correlation was found between the composition and odor profile of the produced aroma. The effect of varying the concentration of sugarcane bagasse on 6-PP production and biomass growth was evaluated. The results revealed high 6-PP production at 4.5 g sugarcane bagasse whereas the biomass showed significant (P < 0.05) increase by increasing the concentration of sugarcane bagasse. Conclusion The concentration of 6-PP, the most contribution of coconut aroma, produced in present study (3.62 mg/g DM) was higher than that reported in previous studies conducted under the same fermentation conditions. The significant increase in biomass with increasing the concentration of sugarcane bagasse may be attributed to the increase in sugar content that acts as carbon and energy source.info:eu-repo/semantics/openAccessPontificia Universidad Católica de ValparaísoElectronic Journal of Biotechnology v.18 n.1 20152015-01-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582015000100002en10.1016/j.ejbt.2014.10.006
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	6-Pentyl-α-pyrone Gas chromatography-mass spectrometry Industrial waste
spellingShingle	6-Pentyl-α-pyrone Gas chromatography-mass spectrometry Industrial waste Fadel,Hoda Hanem Mohamed Mahmoud,Manal Gomaa Asker,Mohsen Mohamed Selim Lotfy,Shereen Nazeh Characterization and evaluation of coconut aroma produced by Trichoderma viride EMCC-107 in solid state fermentation on sugarcane bagasse
description	Background Sugarcane bagasse was shown to be an adequate substrate for the growth and aroma production by Trichoderma species. In the present work the ability of Trichoderma viride EMCC-107 to produce high yield of coconut aroma in solid state fermentation (SSF) by using sugarcane bagasse as solid substrate was evaluated. The produced aroma was characterized. Results Total carbohydrates comprised the highest content (43.9% w/w) compared with the other constituents in sugarcane bagasse. The sensory and gas chromatography-mass spectrometric (GC-MS) analysis revealed that the highest odor intensity and maximum yield of volatiles were perceived at the 5th d of induction period. The unsaturated lactone, 6-pentyl-α-pyrone (6-PP), was the major identified volatile compound. Saturated lactones, δ-octalactone, γ-nonalactone, γ-undecalactone, γ-dodecalactone and δ-dodecalactone, were also identified in the coconut aroma produced during the induction period (12 d). A quite correlation was found between the composition and odor profile of the produced aroma. The effect of varying the concentration of sugarcane bagasse on 6-PP production and biomass growth was evaluated. The results revealed high 6-PP production at 4.5 g sugarcane bagasse whereas the biomass showed significant (P < 0.05) increase by increasing the concentration of sugarcane bagasse. Conclusion The concentration of 6-PP, the most contribution of coconut aroma, produced in present study (3.62 mg/g DM) was higher than that reported in previous studies conducted under the same fermentation conditions. The significant increase in biomass with increasing the concentration of sugarcane bagasse may be attributed to the increase in sugar content that acts as carbon and energy source.
author	Fadel,Hoda Hanem Mohamed Mahmoud,Manal Gomaa Asker,Mohsen Mohamed Selim Lotfy,Shereen Nazeh
author_facet	Fadel,Hoda Hanem Mohamed Mahmoud,Manal Gomaa Asker,Mohsen Mohamed Selim Lotfy,Shereen Nazeh
author_sort	Fadel,Hoda Hanem Mohamed
title	Characterization and evaluation of coconut aroma produced by Trichoderma viride EMCC-107 in solid state fermentation on sugarcane bagasse
title_short	Characterization and evaluation of coconut aroma produced by Trichoderma viride EMCC-107 in solid state fermentation on sugarcane bagasse
title_full	Characterization and evaluation of coconut aroma produced by Trichoderma viride EMCC-107 in solid state fermentation on sugarcane bagasse
title_fullStr	Characterization and evaluation of coconut aroma produced by Trichoderma viride EMCC-107 in solid state fermentation on sugarcane bagasse
title_full_unstemmed	Characterization and evaluation of coconut aroma produced by Trichoderma viride EMCC-107 in solid state fermentation on sugarcane bagasse
title_sort	characterization and evaluation of coconut aroma produced by trichoderma viride emcc-107 in solid state fermentation on sugarcane bagasse
publisher	Pontificia Universidad Católica de Valparaíso
publishDate	2015
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582015000100002
work_keys_str_mv	AT fadelhodahanemmohamed characterizationandevaluationofcoconutaromaproducedbytrichodermavirideemcc107insolidstatefermentationonsugarcanebagasse AT mahmoudmanalgomaa characterizationandevaluationofcoconutaromaproducedbytrichodermavirideemcc107insolidstatefermentationonsugarcanebagasse AT askermohsenmohamedselim characterizationandevaluationofcoconutaromaproducedbytrichodermavirideemcc107insolidstatefermentationonsugarcanebagasse AT lotfyshereennazeh characterizationandevaluationofcoconutaromaproducedbytrichodermavirideemcc107insolidstatefermentationonsugarcanebagasse
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Characterization and evaluation of coconut aroma produced by Trichoderma viride EMCC-107 in solid state fermentation on sugarcane bagasse

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