Guneser Onur, Demirkol Asli, Yuceer Yonca Karagul, Togay Sine Ozmen, Hosoglu Muge Isleten, Elibol Murat
Usak University, Engineering Faculty, Department of Food Engineering, Usak, Turkey.
Canakkale Onsekiz Mart University, Engineering Faculty, Department of Food Engineering, Canakkale, Turkey.
Braz J Microbiol. 2017 Apr-Jun;48(2):275-285. doi: 10.1016/j.bjm.2016.08.003. Epub 2016 Nov 23.
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 d-limonene from olive mill waste than R. oryzae in shake cultures. The concentration of d-limonene was determined as 185.56 and 249.54μg/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 d-limonene (87.73μg/kg) d-limonene than C. tropicalis (11.95μg/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.
本研究的目的是调查米根霉和热带假丝酵母对橄榄果渣进行微生物发酵时风味化合物的产生情况。橄榄果渣发酵在摇瓶和生物反应器培养中进行。采用气相色谱-质谱联用、气相色谱-嗅觉测定法和光谱感官分析法跟踪橄榄果渣中风味化合物的产生情况。结果显示，在摇瓶培养过程中，米根霉和热带假丝酵母的微生物数量分别增加了1.73个对数单位和3.23个对数单位/毫升。在摇瓶培养中，热带假丝酵母从橄榄果渣中产生的d-柠檬烯浓度高于米根霉。米根霉和热带假丝酵母在摇瓶培养中发酵的橄榄果渣中，d-柠檬烯浓度分别测定为185.56和249.54μg/kg。相比之下，在生物反应器培养中，米根霉产生的d-柠檬烯浓度（87.73μg/kg）高于热带假丝酵母（11.95μg/kg）。基于感官分析，用米根霉发酵的橄榄果渣中，未成熟橄榄味、湿毛巾味、甜香味、发酵味的强度较高，而用热带假丝酵母发酵的橄榄果渣中只有未成熟橄榄味和油味的强度较高。
