The Production of Bioaroma by <i>Auriporia aurulenta</i> Using Agroindustrial Waste as a Substrate in Submerged Cultures
Rafael Donizete Dutra Sandes,
Mônica Silva De Jesus,
Hannah Caroline Santos Araujo,
Raquel Anne Ribeiro Dos Santos,
Juliete Pedreira Nogueira,
Maria Terezinha Santos Leite Neta,
Narendra Narain
Affiliations
Rafael Donizete Dutra Sandes
Laboratory of Flavor and Chromatographic Analysis, Federal University of Sergipe, Av. Marechal Rondon, s/n, Jardim Rosa Elze, São Cristóvão 49100-000, Sergipe, Brazil
Mônica Silva De Jesus
Laboratory of Flavor and Chromatographic Analysis, Federal University of Sergipe, Av. Marechal Rondon, s/n, Jardim Rosa Elze, São Cristóvão 49100-000, Sergipe, Brazil
Hannah Caroline Santos Araujo
Laboratory of Flavor and Chromatographic Analysis, Federal University of Sergipe, Av. Marechal Rondon, s/n, Jardim Rosa Elze, São Cristóvão 49100-000, Sergipe, Brazil
Raquel Anne Ribeiro Dos Santos
Federal Institute of Education, Science and Technology of Sergipe, Rod. BR 101, Km 96, s/n, Quissamã, São Cristóvão 49100-000, Sergipe, Brazil
Juliete Pedreira Nogueira
Laboratory of Flavor and Chromatographic Analysis, Federal University of Sergipe, Av. Marechal Rondon, s/n, Jardim Rosa Elze, São Cristóvão 49100-000, Sergipe, Brazil
Maria Terezinha Santos Leite Neta
Laboratory of Flavor and Chromatographic Analysis, Federal University of Sergipe, Av. Marechal Rondon, s/n, Jardim Rosa Elze, São Cristóvão 49100-000, Sergipe, Brazil
Narendra Narain
Laboratory of Flavor and Chromatographic Analysis, Federal University of Sergipe, Av. Marechal Rondon, s/n, Jardim Rosa Elze, São Cristóvão 49100-000, Sergipe, Brazil
The present study was carried out to investigate the potential of the basidiomycete Auriporia aurulenta to metabolize residues remaining from the processing of umbu, cajá, plum, and persimmon fruits for the production of natural aroma compounds using submerged fermentation. The volatile compounds obtained from the fermentation of A. aurulenta cultivated in these residues were extracted via stir bar sorptive extraction (SBSE) and analyzed using a gas chromatography-mass spectrometry (GC-MS) system. Esters and alcohols were the main compounds produced, with emphasis on the compounds 2-phenethyl acetate and 2-phenylethanol, which were mainly produced from umbu residue. The acid medium favored the production of 2-phenethyl acetate, reaching its maximum value (11.38 mg/L) on day 3.5, while higher concentrations of 2-phenylethanol were found in the basic medium, with optimal production (2.27 mg/L) on the 7th day. By varying the concentrations of pre-inoculum and residue in the optimization of this fermentation process, it was possible to double the production (24.47 mg/L) of 2-phenethyl acetate and obtain a seven times higher concentration (15.56 mg/L) of 2-phenylethanol. The diversity and expressive production of these aromatic compounds found in the fermentation media using these agroindustrial residues indicate that their use as substrates is an economical and environmentally viable alternative.
