Coffee residues as substrates for aroma production by Ceratocystis fimbriata in solid state fermentation
Autor(a) principal: | |
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Data de Publicação: | 2003 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Microbiology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822003000300013 |
Resumo: | The ability of two different strains of Ceratocystis fimbriata for fruity aroma production by solid state fermentation (SSF) was tested on coffee pulp and coffee husk complemented with glucose as substrates. Experiments were carried out in 250 mL Erlenmeyer flasks and the experimental conditions were: 70% of initial moisture, 20% of glucose addition and pH 6.0. Aeration was made by passive diffusion through the gauze covering the flasks. Headspace analysis of the culture by gas chromatography (GC) showed that 12 compounds were produced with coffee husk. Maximum total volatiles (TV) concentration was reached after 72 h of culture with coffee husk as substrate (28 µmol.L-1.g-1). Ethyl acetate, ethanol and acetaldehyde were the major compounds produced, representing 84.7%, 7.6% and 2.0% of TV, respectively. A pre-treatment with heat (100ºC/ 40 min) of substrates did not improve TV production. Respirometry analysis was used to determine the growth of the culture by measuring carbon dioxide produced. Results showed that the CO2 production follows the aroma production. This result shows the great potential for the use coffee pulp and coffee husk as substrates to microbial aroma production by solid state fermentation. |
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Coffee residues as substrates for aroma production by Ceratocystis fimbriata in solid state fermentationCeratocystis fimbriatacoffee residuessolid state fermentationaromaThe ability of two different strains of Ceratocystis fimbriata for fruity aroma production by solid state fermentation (SSF) was tested on coffee pulp and coffee husk complemented with glucose as substrates. Experiments were carried out in 250 mL Erlenmeyer flasks and the experimental conditions were: 70% of initial moisture, 20% of glucose addition and pH 6.0. Aeration was made by passive diffusion through the gauze covering the flasks. Headspace analysis of the culture by gas chromatography (GC) showed that 12 compounds were produced with coffee husk. Maximum total volatiles (TV) concentration was reached after 72 h of culture with coffee husk as substrate (28 µmol.L-1.g-1). Ethyl acetate, ethanol and acetaldehyde were the major compounds produced, representing 84.7%, 7.6% and 2.0% of TV, respectively. A pre-treatment with heat (100ºC/ 40 min) of substrates did not improve TV production. Respirometry analysis was used to determine the growth of the culture by measuring carbon dioxide produced. Results showed that the CO2 production follows the aroma production. This result shows the great potential for the use coffee pulp and coffee husk as substrates to microbial aroma production by solid state fermentation.Sociedade Brasileira de Microbiologia2003-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822003000300013Brazilian Journal of Microbiology v.34 n.3 2003reponame:Brazilian Journal of Microbiologyinstname:Sociedade Brasileira de Microbiologia (SBM)instacron:SBM10.1590/S1517-83822003000300013info:eu-repo/semantics/openAccessMedeiros,Adriane Bianchi PedroniChristen,PierreRoussos,SevastianosGern,Juliana CarineSoccol,Carlos Ricardoeng2004-08-04T00:00:00Zoai:scielo:S1517-83822003000300013Revistahttps://www.scielo.br/j/bjm/ONGhttps://old.scielo.br/oai/scielo-oai.phpbjm@sbmicrobiologia.org.br||mbmartin@usp.br1678-44051517-8382opendoar:2004-08-04T00:00Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM)false |
dc.title.none.fl_str_mv |
Coffee residues as substrates for aroma production by Ceratocystis fimbriata in solid state fermentation |
title |
Coffee residues as substrates for aroma production by Ceratocystis fimbriata in solid state fermentation |
spellingShingle |
Coffee residues as substrates for aroma production by Ceratocystis fimbriata in solid state fermentation Medeiros,Adriane Bianchi Pedroni Ceratocystis fimbriata coffee residues solid state fermentation aroma |
title_short |
Coffee residues as substrates for aroma production by Ceratocystis fimbriata in solid state fermentation |
title_full |
Coffee residues as substrates for aroma production by Ceratocystis fimbriata in solid state fermentation |
title_fullStr |
Coffee residues as substrates for aroma production by Ceratocystis fimbriata in solid state fermentation |
title_full_unstemmed |
Coffee residues as substrates for aroma production by Ceratocystis fimbriata in solid state fermentation |
title_sort |
Coffee residues as substrates for aroma production by Ceratocystis fimbriata in solid state fermentation |
author |
Medeiros,Adriane Bianchi Pedroni |
author_facet |
Medeiros,Adriane Bianchi Pedroni Christen,Pierre Roussos,Sevastianos Gern,Juliana Carine Soccol,Carlos Ricardo |
author_role |
author |
author2 |
Christen,Pierre Roussos,Sevastianos Gern,Juliana Carine Soccol,Carlos Ricardo |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Medeiros,Adriane Bianchi Pedroni Christen,Pierre Roussos,Sevastianos Gern,Juliana Carine Soccol,Carlos Ricardo |
dc.subject.por.fl_str_mv |
Ceratocystis fimbriata coffee residues solid state fermentation aroma |
topic |
Ceratocystis fimbriata coffee residues solid state fermentation aroma |
description |
The ability of two different strains of Ceratocystis fimbriata for fruity aroma production by solid state fermentation (SSF) was tested on coffee pulp and coffee husk complemented with glucose as substrates. Experiments were carried out in 250 mL Erlenmeyer flasks and the experimental conditions were: 70% of initial moisture, 20% of glucose addition and pH 6.0. Aeration was made by passive diffusion through the gauze covering the flasks. Headspace analysis of the culture by gas chromatography (GC) showed that 12 compounds were produced with coffee husk. Maximum total volatiles (TV) concentration was reached after 72 h of culture with coffee husk as substrate (28 µmol.L-1.g-1). Ethyl acetate, ethanol and acetaldehyde were the major compounds produced, representing 84.7%, 7.6% and 2.0% of TV, respectively. A pre-treatment with heat (100ºC/ 40 min) of substrates did not improve TV production. Respirometry analysis was used to determine the growth of the culture by measuring carbon dioxide produced. Results showed that the CO2 production follows the aroma production. This result shows the great potential for the use coffee pulp and coffee husk as substrates to microbial aroma production by solid state fermentation. |
publishDate |
2003 |
dc.date.none.fl_str_mv |
2003-07-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822003000300013 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822003000300013 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1517-83822003000300013 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Microbiologia |
publisher.none.fl_str_mv |
Sociedade Brasileira de Microbiologia |
dc.source.none.fl_str_mv |
Brazilian Journal of Microbiology v.34 n.3 2003 reponame:Brazilian Journal of Microbiology instname:Sociedade Brasileira de Microbiologia (SBM) instacron:SBM |
instname_str |
Sociedade Brasileira de Microbiologia (SBM) |
instacron_str |
SBM |
institution |
SBM |
reponame_str |
Brazilian Journal of Microbiology |
collection |
Brazilian Journal of Microbiology |
repository.name.fl_str_mv |
Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM) |
repository.mail.fl_str_mv |
bjm@sbmicrobiologia.org.br||mbmartin@usp.br |
_version_ |
1752122199693590528 |