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Production of coconut aroma by fungi cultivation in solid-state fermentation

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Abstract

The production of 6-pentyl-α-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.

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Authors and Affiliations

  1. Bioaroma Laboratory, Food Engineering School, UNICAMP, C.P. 6121, CEP 13083-970, Campinas, São Paulo, Brazil

    Álvaro Alberto de Aráujo & Gláucia M. Pastore

  2. Institut für Lebensmittelchemie der Universität Hannover, 30453, Hannover, Germany

    Ralf G. Berger

Authors
  1. Álvaro Alberto de Aráujo
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  2. Gláucia M. Pastore
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  3. Ralf G. Berger
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Correspondence to Álvaro Alberto de Aráujo.

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de Aráujo, Á.A., Pastore, G.M. & Berger, R.G. Production of coconut aroma by fungi cultivation in solid-state fermentation. Appl Biochem Biotechnol 98, 747–751 (2002). https://doi.org/10.1385/ABAB:98-100:1-9:747

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  • DOI: https://doi.org/10.1385/ABAB:98-100:1-9:747

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