Production of Bioflavor from Olive Pomace Olive Mill Waste by Using Torulasproa delbrueckii and Trichoderma atroviride

Year 2014, Volume: 12 Issue: 3, 16 - 25, 01.09.2014

Onur Güneşer Yonca Karagül Yüceer Sine Özmen Toğay Müge İşleten Hoşoğlu Murat Elibol

Abstract

In this study, it was aimed that production of natural flavor compounds from olive pomace via microbial fermentation by using Torulaspora delbrueckii and Trichoderma atroviride. For this purpose, fermentation of olive pomace solution 10% by Torulaspora delbrueckii and Trichoderma atroviride was carried out both shake flask and bioreactor scale at 30oC for 120 hours. Growth of microorganisms in olive pomace was investigated during fermentation at both scales. Identification and quantification of flavor compounds which are produced by T. delbrueckii and T. atroviride were determined by gas chromatography mass spectrometry and gas chromatography olfactometry. It was found that the maximum cell increases of T. delbrueckii and T. atroviride were 1.49 log cfu/mL and 1.07 log cfu/mL respectively in shake flakes, while at the bioreactor scale fermentation, the maximum cell increases were determined as 2.23 log cfu/mL and 0.092 log cfu/mL for respectively. Specific growth rate of T. delbrueckii and T. atroviride were calculated as 0.079/hour and 0.0299/hour, respectively during 120 hour fermentation. It was determined that T. delbrueckii produces phenyl ethyl alcohol rose and menthol fresh, mint , T. atroviride produces 1-octen-3-ol mushroom and 2octenol burnt, dirty . The maximum amounts of phenyl ethyl alcohol, menthol, 1-octen-3-ol and 2-octenol produced by microbial fermentation were determined as 6.69±0.01 µg/kg, 3.50±0.69 µg/kg, 330.75 µg/kg and 25.65 µg/kg, respectively. The highest productivity was found as 88.81 µg/ kg.hour for 1-octen-3-ol. Based on the sensory analysis, wet bulgur, earthy, wet towel, fermented and mushroom were determine at higher intensity in fermented olive pomace. These flavors can be associated with phenyl ethyl alcohol, 1-octen-3-ol and 2-octenol

Keywords

Olive pomace, Bioflavor, Microbial fermentation, Gas chromatography, Sensory analysis

Torulaspora delbrueckii ve Trichoderma atroviride Kullanılarak Pirinadan Zeytin Katı Atığı Biyoaroma Üretimi

Abstract

Bu çalışmada, Torulaspora delbrueckii ve Trichoderma atroviride kullanılarak, pirinadan mikrobiyal fermentasyon yoluyla doğal aroma maddelerinin üretilme olanaklarının araştırılması amaçlanmıştır. Bu amaçla, Torulaspora delbrueckii ve Trichoderma atroviride ile %10’luk pirina solüsyonunun hem erlen hem de biyoreaktör düzeyinde 30oC’de 120 saat fermentasyonu gerçekleştirilmiştir. Her iki fermentasyon boyunca mikroorganizmaların pirinadaki gelişimleri incelenmiştir. T. delbrueckii ve T. atroviride tarafından üretilen aroma maddelerinin tanımlanması ve miktarlarının belirlenmesi gaz kromatografisi kütle spektrometresi ve gaz kromatografisi-olfaktometre ile yapılmıştır. T. delbruecki ve T. atroviride’nin erlen düzeyinde maksimum hücre sayısı artışının sırasıyla 1.49 ve 1.07 log kob/mL olduğu belirlenirken, biyorekatör düzeyindeki hücre artışları ise 2.23 ve 0.92 log kob/mL düzeyinde olduğu tespit edilmiştir. 0-120 saat fermentasyon süresinde T. delbrueckii ve T. atroviride için spesifik üreme hızları sırasıyla 0.079/saat ve 0.0299/saat olarak hesaplanmıştır. T.delbrueckii’nin pirinadan fenil etil alkol gül ve mentol nane , T. atroviride’nin ise 1 okten-3-ol mantar ve 2-oktenol yanık, kirli ürettiği belirlenmiştir. Mikrobiyal fermentasyon sonucunda üretilen fenil etil alkol, mentol, 1-okten-3-ol ve 2 oktenol’un maksimum üretim miktarları sırasıyla 6.69±0.01 µg/kg, 3.50±0.69 µg/kg, 330.75 µg/kg ve 25.65 µg/kg olarak belirlenmiştir. En yüksek verimlilik değerinin 88.81 µg/ kg.saat ile 1-okten-3-ol’e ait olduğu tespit edilmiştir. Yapılan duyusal analizler sonucunda, fermente pirina örneklerinde ıslak bulgur, toprak, ıslak kirli havlu, fermente ve mantar aromalarının yüksek yoğunlukta olduğu belirlenmiştir. Yüksek yoğunlukta algılan söz konusu bu aromalar, miktarı artan mentol, fenil etil alkol, 1-okten-3-ol ve 2-oktenol ile ilişkilendirilebilir

Keywords

Pirina, Biyoaroma, Mikrobiyal fermentasyon, Gaz kromatografisi, Duyusal analiz

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