Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/30157
Title: Production of flavor compounds from olive mill waste by Rhizopus oryzae and Candida tropicalis
Authors: Güneser, Onur
Demirkol, Aslı
Yüceerl, Yonca Karagül
Hoşoğlu, Müge İşleten
Elibol, Murat
Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.
Togay, Sine Özmen
AAC-6337-2021
36468917400
Keywords: Microbiology
Agro-waste
Bioflavor
Biotechnology
Microbial fermentation
Olive mill waste
Solid-state fermentation
Kluyveromyces-marxianus
Volatile compounds
Gas-chromatography
Aspergillus-niger
Aroma compounds
Lactic-acid
Water
Olfactometry
Hydrolysate
Issue Date: 12-Aug-2016
Publisher: Springer
Citation: Güneser, O. vd. (2017). ''Production of flavor compounds from olive mill waste by Rhizopus oryzae and Candida tropicalis''. Brazilian Journal of Microbiology, 48(2), 275-285.
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 n-limonene from olive mill waste than R. oryzae in shake cultures. The concentration of n-limonene was determined as 185.56 and 249.54 mu g/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 n-limonene (87.73 mu g/kg) n-limonene than C. tropicalis (11.95 mu g/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.
URI: https://doi.org/10.1016/j.bjm.2016.08.003
https://www.sciencedirect.com/science/article/pii/S1517838216300788
1678-4405
http://hdl.handle.net/11452/30157
ISSN: 1517-8382
Appears in Collections:Scopus
Web of Science

Files in This Item:
File Description SizeFormat 
Togay_vd_2017.pdf1.39 MBAdobe PDFThumbnail
View/Open


This item is licensed under a Creative Commons License Creative Commons