BIOCONVERSION OF WINE POMACE BY LENTINUS EDODES IN A SOLID-STATE SYSTEM: BIOCONVERTION OF WINE POMACE

• Published in: Journal of microbiology, biotechnology and food sciences biotechnology and food sciences, 2021-10, Vol.11 (2), p.e3006
• Main Authors: KALKAN YILDIRIM, Hatice, SÖZMEN, Eser Y.
• Format: Article
• Language: English
• ISSN: 1338-5178; 1338-5178
• DOI: 10.15414/jmbfs.3006

Wine pomace is a by-product of wine industry. The objective of this investigation was to evaluate the biotransformation of wine pomace by L. edodes MCC 55. As substrates were used wine pomaces of Özbek and Gaziantep wines produced under conventional conditions. L.edobes MCC 55 cultures were used for biotransformation. During study were determined the effects of different media used during solid state fermentation (water and CaCO3, NH4NO3) and different solvents used during extraction (water and ethanol) on phenols and consequently their radical scavenging activities. The ethyl alcohol used during extraction stages was determined as more effective solvent regarding antioxidant activity (TEAC) values. Using of water both during fermentation and extraction steps was determined to be significant for increasing the values of hydroxycinnamic and hydroxybenzoic acids. There were determined close relations among total phenol, tartaric acid esters, flavonols, anthocyanins and gallic acid values with samples produced by solid state fermentation with additional nutrient and using ethyl alcohol during extraction stage. Close interaction between antioxidant activity (TEAC) values and samples obtained by using ethanol during extraction were indicated, also. These results demonstrated that by-products such as wine pomace could be successfully used for production of valuable bioactive compounds.