Fermentative Production of Volatile Metabolites Using IBrettanomyces bruxellensis/I from Fruit and Vegetable By-Products

Natural sources of flavour and aroma compounds are highly sought by the modern consumer; however, traditional sources are often low-yielding, and global supply is often outstripped by consumer demand. Fermentation is a favourable route by which natural flavours and fragrances can be produced. A non-...

Full description

Saved in:
Bibliographic Details
Published in:Fermentation (Basel) 2022-09, Vol.8 (9)
Main Authors: Lindsay, Melodie A, Granucci, Ninna, Greenwood, David R, Villas-Boas, Silas G
Format: Article
Language:English
Subjects:
Chemical properties
Identification and classification
Metabolites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Natural sources of flavour and aroma compounds are highly sought by the modern consumer; however, traditional sources are often low-yielding, and global supply is often outstripped by consumer demand. Fermentation is a favourable route by which natural flavours and fragrances can be produced. A non-Saccharomyces yeast, Brettanomycesbruxellensis, was investigated for its fermentative potential for the production of flavour and aroma metabolites from juice industry by-products: apple pomace, carrot pomace, and orange pomace. Submerged solid-substrate fermentations were carried out using sterile by-products without nutrient supplementation. Gas chromatography–mass spectrometry was used for volatile metabolite profiling of fermented substrates. One compound of interest, phenylethyl alcohol (rose fragrance), was extracted and quantified using GC-MS at a yield of 2.68 g/kg wet carrot pomace weight. This represents a novel, natural production strategy for phenylethyl alcohol compared to the traditional steam distillation of Rosa domascus sp. petals.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation8090457