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Production of flavor compounds from olive mill waste by Rhizopus oryzae and Candida tropicalis 58
Guneser,Onur; Demirkol,Asli; Yuceer,Yonca Karagul; Togay,Sine Ozmen; Hosoglu,Muge Isleten; Elibol,Murat.
Abstract 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...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Olive mill waste; Biotechnology; Microbial fermentation; Bioflavor; Agro-waste.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822017000200275
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