Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae.
Identifieur interne : 000F39 ( Main/Exploration ); précédent : 000F38; suivant : 000F40Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae.
Auteurs : Sofia Lalou [Grèce] ; Fani Mantzouridou ; Adamantini Paraskevopoulou ; Branko Bugarski ; Steva Levic ; Victor NedovicSource :
- Applied microbiology and biotechnology [ 1432-0614 ] ; 2013.
English descriptors
- KwdEn :
- Carbon (metabolism), Cells, Immobilized (metabolism), Citrus sinensis (metabolism), Flavoring Agents (metabolism), Hydrolysis, Industrial Waste, Microbial Viability (drug effects), Nitrogen (metabolism), Saccharomyces cerevisiae (growth & development), Saccharomyces cerevisiae (metabolism), Saccharomyces cerevisiae (physiology).
- MESH :
- chemical , metabolism : Carbon, Flavoring Agents, Nitrogen.
- drug effects : Microbial Viability.
- growth & development : Saccharomyces cerevisiae.
- metabolism : Cells, Immobilized, Citrus sinensis, Saccharomyces cerevisiae.
- physiology : Saccharomyces cerevisiae.
- Hydrolysis, Industrial Waste.
Abstract
The rising trend of bioflavour synthesis by microorganisms is hindered by the high manufacturing costs, partially attributed to the cost of the starting material. To overcome this limitation, in the present study, dilute-acid hydrolysate of orange peel was employed as a low-cost, rich in fermentable sugars substrate for the production of flavour-active compounds by Saccharomyces cerevisiae. With this purpose, the use of immobilized cell technology to protect cells against the various inhibitory compounds present in the hydrolysate was evaluated with regard to yeast viability, carbon and nitrogen consumption and cell ability to produce flavour active compounds. For cell immobilization the encapsulation in Ca alginate beads was used. The results were compared with those obtained using free-cell system. Based on the data obtained immobilized cells showed better growth performance and increased ability for de novo synthesis of volatile esters of "fruity" aroma (phenylethyl acetate, ethyl hexanoate, octanoate, decanoate and dodecanoate) than those of free cells. The potential for in situ production of new formulations containing flavour-active compounds derive from yeast cells and also from essential oil of orange peel (limonene, α-terpineol) was demonstrated by the fact that bioflavour mixture was found to accumulate within the beads. Furthermore, the ability of the immobilized yeast to perform efficiently repeated batch fermentations of orange peel hydrolysate for bioflavour production was successfully maintained after six consecutive cycles of a total period of 240 h.
DOI: 10.1007/s00253-013-5181-6
PubMed: 23995224
Affiliations:
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uniqKey="Paraskevopoulou A" first="Adamantini" last="Paraskevopoulou">Adamantini Paraskevopoulou</name></author><author><name sortKey="Bugarski, Branko" sort="Bugarski, Branko" uniqKey="Bugarski B" first="Branko" last="Bugarski">Branko Bugarski</name></author><author><name sortKey="Levic, Steva" sort="Levic, Steva" uniqKey="Levic S" first="Steva" last="Levic">Steva Levic</name></author><author><name sortKey="Nedovic, Victor" sort="Nedovic, Victor" uniqKey="Nedovic V" first="Victor" last="Nedovic">Victor Nedovic</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2013">2013</date><idno type="RBID">pubmed:23995224</idno><idno type="pmid">23995224</idno><idno type="doi">10.1007/s00253-013-5181-6</idno><idno type="wicri:Area/PubMed/Corpus">000419</idno><idno type="wicri:Area/PubMed/Curation">000419</idno><idno type="wicri:Area/PubMed/Checkpoint">000419</idno><idno type="wicri:Area/Ncbi/Merge">001407</idno><idno 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Thessaloniki</wicri:regionArea><wicri:noRegion>Thessaloniki</wicri:noRegion></affiliation></author><author><name sortKey="Mantzouridou, Fani" sort="Mantzouridou, Fani" uniqKey="Mantzouridou F" first="Fani" last="Mantzouridou">Fani Mantzouridou</name></author><author><name sortKey="Paraskevopoulou, Adamantini" sort="Paraskevopoulou, Adamantini" uniqKey="Paraskevopoulou A" first="Adamantini" last="Paraskevopoulou">Adamantini Paraskevopoulou</name></author><author><name sortKey="Bugarski, Branko" sort="Bugarski, Branko" uniqKey="Bugarski B" first="Branko" last="Bugarski">Branko Bugarski</name></author><author><name sortKey="Levic, Steva" sort="Levic, Steva" uniqKey="Levic S" first="Steva" last="Levic">Steva Levic</name></author><author><name sortKey="Nedovic, Victor" sort="Nedovic, Victor" uniqKey="Nedovic V" first="Victor" last="Nedovic">Victor Nedovic</name></author></analytic><series><title level="j">Applied microbiology and biotechnology</title><idno type="eISSN">1432-0614</idno><imprint><date when="2013" type="published">2013</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Carbon (metabolism)</term><term>Cells, Immobilized (metabolism)</term><term>Citrus sinensis (metabolism)</term><term>Flavoring Agents (metabolism)</term><term>Hydrolysis</term><term>Industrial Waste</term><term>Microbial Viability (drug effects)</term><term>Nitrogen (metabolism)</term><term>Saccharomyces cerevisiae (growth & development)</term><term>Saccharomyces cerevisiae (metabolism)</term><term>Saccharomyces cerevisiae (physiology)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="metabolism" xml:lang="en"><term>Carbon</term><term>Flavoring Agents</term><term>Nitrogen</term></keywords><keywords scheme="MESH" qualifier="drug effects" xml:lang="en"><term>Microbial Viability</term></keywords><keywords scheme="MESH" qualifier="growth & development" xml:lang="en"><term>Saccharomyces cerevisiae</term></keywords><keywords scheme="MESH" qualifier="metabolism" xml:lang="en"><term>Cells, Immobilized</term><term>Citrus sinensis</term><term>Saccharomyces cerevisiae</term></keywords><keywords scheme="MESH" qualifier="physiology" xml:lang="en"><term>Saccharomyces cerevisiae</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Hydrolysis</term><term>Industrial Waste</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">The rising trend of bioflavour synthesis by microorganisms is hindered by the high manufacturing costs, partially attributed to the cost of the starting material. To overcome this limitation, in the present study, dilute-acid hydrolysate of orange peel was employed as a low-cost, rich in fermentable sugars substrate for the production of flavour-active compounds by Saccharomyces cerevisiae. With this purpose, the use of immobilized cell technology to protect cells against the various inhibitory compounds present in the hydrolysate was evaluated with regard to yeast viability, carbon and nitrogen consumption and cell ability to produce flavour active compounds. For cell immobilization the encapsulation in Ca alginate beads was used. The results were compared with those obtained using free-cell system. Based on the data obtained immobilized cells showed better growth performance and increased ability for de novo synthesis of volatile esters of "fruity" aroma (phenylethyl acetate, ethyl hexanoate, octanoate, decanoate and dodecanoate) than those of free cells. The potential for in situ production of new formulations containing flavour-active compounds derive from yeast cells and also from essential oil of orange peel (limonene, α-terpineol) was demonstrated by the fact that bioflavour mixture was found to accumulate within the beads. Furthermore, the ability of the immobilized yeast to perform efficiently repeated batch fermentations of orange peel hydrolysate for bioflavour production was successfully maintained after six consecutive cycles of a total period of 240 h.</div></front></TEI><affiliations><list><country><li>Grèce</li></country></list><tree><noCountry><name sortKey="Bugarski, Branko" sort="Bugarski, Branko" uniqKey="Bugarski B" first="Branko" last="Bugarski">Branko Bugarski</name><name sortKey="Levic, Steva" sort="Levic, Steva" uniqKey="Levic S" first="Steva" last="Levic">Steva Levic</name><name sortKey="Mantzouridou, Fani" sort="Mantzouridou, Fani" uniqKey="Mantzouridou F" first="Fani" last="Mantzouridou">Fani Mantzouridou</name><name sortKey="Nedovic, Victor" sort="Nedovic, Victor" uniqKey="Nedovic V" first="Victor" last="Nedovic">Victor Nedovic</name><name sortKey="Paraskevopoulou, Adamantini" sort="Paraskevopoulou, Adamantini" uniqKey="Paraskevopoulou A" first="Adamantini" last="Paraskevopoulou">Adamantini Paraskevopoulou</name></noCountry><country name="Grèce"><noRegion><name sortKey="Lalou, Sofia" sort="Lalou, Sofia" uniqKey="Lalou S" first="Sofia" last="Lalou">Sofia Lalou</name></noRegion></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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