title: Production of flavor compounds from olive mill waste by Rhizopus oryzae and Candida tropicalis.
abstract: 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.
authors.affiliation: Usak University, Engineering Faculty, Department of Food Engineering, Usak, Turkey. Electronic address: onur.guneser@usak.edu.tr.
authors.forename: Onur
authors.initials: O
authors.lastname: Guneser
authors.affiliation: Canakkale Onsekiz Mart University, Engineering Faculty, Department of Food Engineering, Canakkale, Turkey.
authors.forename: Asli
authors.initials: A
authors.lastname: Demirkol
authors.affiliation: Canakkale Onsekiz Mart University, Engineering Faculty, Department of Food Engineering, Canakkale, Turkey.
authors.forename: Yonca Karagul
authors.initials: YK
authors.lastname: Yuceer
authors.affiliation: Uludag University, Agricultural Faculty, Department of Food Engineering, Bursa, Turkey.
authors.forename: Sine Ozmen
authors.initials: SO
authors.lastname: Togay
authors.affiliation: Canakkale Onsekiz Mart University, Engineering Faculty, Department of Food Engineering, Canakkale, Turkey.
authors.forename: Muge Isleten
authors.initials: MI
authors.lastname: Hosoglu
authors.affiliation: Ege University, Engineering Faculty, Department of Bioengineering, Izmir, Turkey.
authors.forename: Murat
authors.initials: M
authors.lastname: Elibol
mesh_terms: D001709:Biotechnology / Q000379:methods; D041022:Candida tropicalis / Q000378:metabolism*; D015169:Colony Count, Microbial; D053138:Cyclohexenes / Q000378:metabolism; D005285:Fermentation; D005421:Flavoring Agents / Q000378:metabolism*; D008401:Gas Chromatography-Mass Spectrometry; D007220:Industrial Waste; D000077222:Limonene; D031658:Olea / Q000378:metabolism*; D064367:Olfactometry; D012233:Rhizopus / Q000378:metabolism*; D013729:Terpenes / Q000378:metabolism
chemical_list: D053138:Cyclohexenes; D005421:Flavoring Agents; D007220:Industrial Waste; D013729:Terpenes; D000077222:Limonene
keywords: Agro-waste; Bioflavor; Biotechnology; Microbial fermentation; Olive mill waste