Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds (original) (raw)
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Molecules (Basel, Switzerland), 2018
A large number of by-products or wastes are produced worldwide through various food industries. These wastes cause a serious disposable problem with the environment. So, now a day's different approaches are used for alternative use of these wastes because these by-products are an excellent source of various bioactive components such as polyphenols, flavonoids, caffeine, carotenoids, creatine, and polysaccharides etc. which are beneficial for human health. Furthermore, the composition of these wastes depends on the source or type of waste. Approximately half of the waste is lignocellulosic in nature produced from food processing industries. The dissimilar types of waste produced by food industries can be fortified by various processes. Fermentation is one of the oldest approaches and there are three types of fermentation processes that are carried out such as solid state, submerged and liquid fermentation used for product transformation into value added products through microorga...
Beneficial Microbes as Alternative Food Flavour Ingredients for Achieving Sustainability
Microbial Biotechnology: Basic Research and Applications, 2020
Microbial fermentation is an ancient concept, as old as human history, and flavour production by fermentation is also an old concept, as old as the practice of wine production. Wine production is one of the oldest arts of fermentation to be concerned with delicacy of food flavour and aroma compounds. Aromatic compounds have multipurpose uses in the food, feeds, cosmetics, pharmaceutical, and toiletries industries. The liquid and solid by-products can be used as a substrate in fermentation industries, which in turn manages the environmental waste. Industrial solid waste materials such as apple pomace, coffee husks, sugarcane bagasse, and sugar beet pulp are used as solid substrates in solid-state fermentation. Similarly, industrial liquid wastes such as corn steep liquor, blackstrap molasses, and potato and beet molasses are used as substrates for liquid-state fermentation. In both types of fermentation, the waste material as the substrate is the sole source of carbohydrates. In addition, however, that waste also contains amino acids, minerals, and vitamins, leading to variation in flavour production although the microbial culture remains the same. This chapter focuses on the gap area of microbial flavour production using food industry by-products as a substrate for solid-state fermentation, providing future opportunities for the food, pharmaceutical, cosmetics, and toiletry industries to produce high-scale industrial bioflavours that promise sustainability for future generations.
Fermentation
Lactic acid (LA) obtained by fermentation of carbohydrates is well-known and widely used in the food sector. This process is as an alternative to the chemical synthesis and ensures several advantages especially in terms of environmental sustainability. In particularly, the opportunity to use agro-food residues as fermentable raw materials could improve the overall process sustainability, without considering the indisputable advantages in terms of waste reduction and residual biomass valorization, in a bio- and circular economy perspective. This research deals with the study and development of the fermentation processes of various waste biomasses from the agro-food industries, including milk whey (MW), ricotta cheese whey (RCW), pear processing residues (PPR), potato pomace (PP), tomato pomace (PT), in order to obtain an experimental protocol applicable to the production of LA. Lactobacillus casei DSM 20011 (ATCC 393), a homofermentative L(+)-LA producing bacterium has been used, sta...
Production of Value-Added Products as Food Ingredients via Microbial Fermentation
Processes
Humankind has been unknowingly utilizing food fermentations since the first creation of bread, cheese, and other basic foods. Since the beginning of the last century, microbial fermentation has been extensively utilized for production of commodity chemicals. It has also gained substantial interest in recent decades due to its underlying applications in the preparation of natural and safe food ingredients including enzymes, antimicrobial agents, vitamins, organic acids, sweeteners, stabilizers, emulsifiers, oligosaccharides, amino acids, and thickening agents. In addition, some novel food ingredients that were conventionally made from some other sources such as plant tissue cultures or animals are now being introduced in the industry as ‘fermentation products.’ Some examples of such novel fermentation food ingredients include flavonoids, cultured meat products, food colorants, antioxidants, lipids, and fatty acids. This review summarizes some of the most prominent food ingredients an...
Food Chemistry, 2014
food industry wastes a b s t r a c t Growth of selected microorganisms of industrial interest (Saccharomyces cerevisiae, Kluyveromyces marxianus and kefir) by solid state fermentation (SSF) of various food industry waste mixtures was studied. The fermented products were analysed for protein, and nutrient minerals content, as well as for aroma volatile compounds by GC/MS. The substrate fermented by K. marxianus contained the highest sum of fat and protein concentration (59.2% w/w dm) and therefore it could be considered for utilisation of its fat content and for livestock feed enrichment. Regarding volatiles, the formation of high amounts of e-pinene was observed only in the SSF product of kefir at a yield estimated to be 4 kg/tn of SSF product.
Metabolites
Increasing consumer demand for natural flavours and fragrances has driven up prices and increased pressure on natural resources. A shift in consumer preference towards more sustainable and economical sources of these natural additives and away from synthetic production has encouraged research into alternative supplies of these valuable compounds. Solid-state fermentation processes support the natural production of secondary metabolites, which represents most flavour and aroma compounds, while agro-industrial by-products are a low-value waste stream with a high potential for adding value. Accordingly, four filamentous fungi species with a history of use in the production of fermented foods and food additives were tested to ferment nine different agro-industrial by-products. Hundreds of volatile compounds were produced and identified using headspace (HS) solid-phase microextraction (SPME) coupled to gas chromatography–mass spectrometry (GC–MS). Four compounds of interest, phenylacetal...
Exploitation of Agro-Industrial By-Products as Substrate for Solid-State Fermentation
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 2014
The agro-food wastes could be appropriate for use as immobilization carrier in the production of different metabolites with added commercial value by solid-state fermentation (SSF). The objective of this work was the evaluation of the potential of different stone fruit and berry wastes from Romanian food and beverages industry for use as immobilization carrier in SSF. The physical-chemical properties (moisture and water absorption index (WAI)), and the ability of Rhizopus oligosporus and Aspergillus niger to colonize such solid substrates were used as parameters to select the best by-products that could be used successfully in SSF. The agro-food wastes used in this study were derived from Transylvanian local regions and from our laboratory, including kernels and pulp/peels of stone-fruits (plum, apricot) and berry press residues (sea buckthorn, Sambucus nigra (SN) and Sambucus ebulus).The fungal strains were procured from LGC Standards,Germany. Among the 8 evaluated substrates, only 5 presented higher moisture content than 50%, including apricot peels (AP), residues from plum brandy production (RPBP) (pulp and peel) and berry press residues. The AP and SN berry press residue were the materials with higher WAI values (6.72 and 6.10 (g gel/g dry weight (dw), respectively), whereas the kernels of apricot (2.44 g/g dw) and those from RPBP (2.60 g/g dw) gave the lowest WAI values. The microbiological test showed that the microorganisms (R. oligosporus and A. niger) had good growth rates when cultivated in berry press residues and stone-fruits pulp/peels. It could be concluded that the stone-fruit agro-industrial by-products (pulp/peel) and berry press residues have great potential to be successfully used as substrate in SSF.
2012
Over the past few years, the increasing demand for natural products in the food industry has encouraged remarkable efforts towards the development of biotechnological processes for the production of flavour compounds. A total of 30 cultures were isolated from laban rayeb (natural sour milk), raw milk and soft & Ras cheeses obtained from different regions in Egypt. Lactic acid bacteria strains ( LAB ) were identified as Lactobacillus casei , Lactobacillus plantarum; Lecuconostoc mesentroides; Enterococcus faecium ; Lactobacillus bulgaricus; Lactococcus lactis subsp lactis and Lactococcus lactis subsp diacetylactis. For flavour production , MRS and M17 media, sterilized milk with and without amino acid ( methionine , leucine , phenylalanine ) were used .The headspace volatiles of lactic acid bacteria (LAB) with media MRS or M17 and with sterilized milk with or without amino acids were collected and subjected to GC and GC-MS analysis. The major component was ethylacetate which comprise...
Agro-industrial wastes and their utilization using solid state fermentation: a review
Bioresources and Bioprocessing
Agricultural residues are rich in bioactive compounds. These residues can be used as an alternate source for the production of different products like biogas, biofuel, mushroom, and tempeh as the raw material in various researches and industries. The use of agro-industrial wastes as raw materials can help to reduce the production cost and also reduce the pollution load from the environment. Agro-industrial wastes are used for manufacturing of biofuels, enzymes, vitamins, antioxidants, animal feed, antibiotics, and other chemicals through solid state fermentation (SSF). A variety of microorganisms are used for the production of these valuable products through SSF processes. Therefore, SSF and their effect on the formation of value-added products are reviewed and discussed.