Production of flavor compounds from olive mill waste by Rhizopus oryzae and Candida tropicalis

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dc.authoridKaragül Yüceer, Yonca / 0000-0002-9028-2923
dc.contributor.authorGüneşer, Onur
dc.contributor.authorDemirkol, Aslı
dc.contributor.authorKaragül Yüceer, Yonca
dc.contributor.authorÖzmen Togay, Sine
dc.contributor.authorİşleten Hoşoglu, Müge
dc.contributor.authorElibol, Murat
dc.date.accessioned2025-01-27T20:59:42Z
dc.date.available2025-01-27T20:59:42Z
dc.date.issued2017
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe 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 n-limonene from olive mill waste than R. oryzae in shake cultures. The concentration of n-limonene was determined as 185.56 and 249.54 mu g/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 n-limonene (87.73 mu g/kg) n-limonene than C. tropicalis (11.95 mu g/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. (C) 2016 Sociedade Brasileira de Microbiologia. Published by Elsevier Editora Ltda.
dc.description.sponsorshipScientific and Technological Council of Turkey (TUBITAK, Ankara Turkey) [1100903 COST]
dc.description.sponsorshipThis study was funded by The Scientific and Technological Council of Turkey (TUBITAK, Ankara Turkey; Project No. 1100903 COST). The authors would like to thank Bioflavour COST Action FA0907 for technical supporting of this scientific work.
dc.identifier.doi10.1016/j.bjm.2016.08.003
dc.identifier.endpage285
dc.identifier.issn1517-8382
dc.identifier.issn1678-4405
dc.identifier.issue2
dc.identifier.pmid28017541
dc.identifier.scopus2-s2.0-85016938885
dc.identifier.scopusqualityQ3
dc.identifier.startpage275
dc.identifier.urihttps://doi.org/10.1016/j.bjm.2016.08.003
dc.identifier.urihttps://hdl.handle.net/20.500.12428/26789
dc.identifier.volume48
dc.identifier.wosWOS:000401456800018
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSoc Brasileira Microbiologia
dc.relation.ispartofBrazilian Journal of Microbiology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectOlive mill waste
dc.subjectBiotechnology
dc.subjectMicrobial fermentation
dc.subjectBioflavor
dc.subjectAgro-waste
dc.titleProduction of flavor compounds from olive mill waste by Rhizopus oryzae and Candida tropicalis
dc.typeArticle

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