Production of coconut aroma by fungi cultivation in solid-state fermentation.
The production of 6-pentyl-alpha-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.
de Alberto
Aráujo Alvaro
AA
Bioaroma Laboratory, Food Engineering School, UNICAMP, Campinas, São Paulo, Brazil. alvaro.dearaujo@libertysurf.fr
Pastore
Gláucia M
GM
Berger
Ralf G
RG
D003059:Cocos / Q000382:microbiology*; D005285:Fermentation; D005658:Fungi / Q000254:growth & development / Q000502:physiology*; D007783:Lactones / Q000302:isolation & purification; D009812:Odorants; D011753:Pyrones / Q000378:metabolism; D013172:Spores, Fungal / Q000502:physiology; D014242:Trichoderma / Q000145:classification / Q000502:physiology*
C008798:6-pentylpyrone; D007783:Lactones; D011753:Pyrones