Paper Title
Fruity flavour production by Ceratocystis fimbriata grown on coffee husk in solid-state fermentation
Keywords
- Ceratocystis Fimbriata
- Flavour Production
- Coffee Husk Fermentation
- Pineapple Aroma
- Banana Aroma
- Volatile Compounds
- Acetaldehyde
- Ethanol
- Isopropanol
- Ethyl Acetate
- Ethyl Isobutyrate
- Isobutyl Acetate
- Isoamyl Acetate
- Ethyl-3-Hexanoate
- Solid-State Fermentation
- Glucose Supplementation
- Aroma Compounds
- Headspace Analysis
- Leucine Supplementation
- Biosynthesis Of Volatiles
- Fermentation Biotechnology
- Food Flavoring
- Natural Aroma Production
- Bioprocess Optimization
- Sustainable Flavor Production
- Microbial Fermentation
- Alternative Substrates
- Environmental Biotechnology
Journal
Research Impact Tools
Publication Info
Volume: 35 | Issue: 8 | Pages: 857-861
Published On
March, 2000
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Abstract
Ceratocystis fimbriata was grown for flavour production, on steam treated coffee husk supplemented with glucose. Solid media with 20 and 35% glucose, developed a strong pineapple aroma, resulting in the production of 6.58 and 5.24 mmol/l per gram total volatiles (TV), respectively. Compounds such as acetaldehyde, ethanol, isopropanol, ethyl acetate (representing 80.5 and 75.4% of TV, respectively), ethyl isobutyrate, isobutyl acetate, isoamyl acetate and ethyl-3-hexanoate were identified in the headspace of the cultures. At 46% glucose, only a weak odour of banana was detected, and TV production was poor. The addition of leucine increased TV production (8.29 mmol/l per gram), especially for ethyl acetate and isoamyl acetate and a strong banana odour was detected. The biosynthesis of volatile compounds was not improved by the addition of soybean oil and was reduced by that of mineral salts.
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