Potential of Endophytic Microorganisms in Fermentative Processes Using Agro-Industrial Waste as Substrates

Abstract

This study investigated the potential of endophytic microorganisms in fermentative processes using agro-industrial residues as substrates. The aim was to explore sustainable biotechnological methods for producing valuable compounds from waste. Endophytic microorganisms were isolated from strawberry, lychee, and tangerine and used in fermentative processes with passion fruit, guava, and pineapple residues. Key methods included isolating and screening potent aroma-producing microorganisms, identifying them using MALDI-TOF MS, and analyzing volatile compounds by GC-MS. The results identified 37 endophytic microorganisms, with Kloeckera apiculata presenting the greatest aromatic potential. Fermentation with agro-industrial residues produced significant volatile compounds, identifying 27, 23, and 22 compounds from passion fruit, pineapple, and guava residues, respectively. The main conclusions highlighted the high production of ethyl acetate and 2-phenylethyl acetate, which contributed to fruity and floral aromas. The novelty of this study lies in the use of endophytic microorganisms isolated from tropical fruits to biotransform agro-industrial waste into high-value aromatic compounds, offering economic and environmental benefits. This research is significant, as it proposes a sustainable approach to valorize waste and produce natural aroma compounds through biotechnological processes.

Keywords

• fermentation
• volatile compounds
• <i>Kloeckera apiculata</i>
• sensory analysis
• GC-MS analysis
• MALDI-TOF MS identification