Biosynthesis of eight-carbon volatiles from tomato and pepper pomaces by fungi: Trichoderma atroviride and Aspergillus sojae

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dc.authoridKaragül Yüceer, Yonca / 0000-0002-9028-2923
dc.contributor.authorGüneşer, Onur
dc.contributor.authorKaragül Yüceer, Yonca
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 aim of this study was to investigate the possibility of using tomato and red pepper pomaces for the production eight-carbon volatiles by Trichoderma atroviride and Aspergillus sojae. The fermentation of tomato and pepper pomace based media by both moulds was conducted in shake flasks and bioreactors. Microbial growth behaviours and fermentation abilities of T. atroviride and A. sojae under both fermentation conditions were followed by microbial counting. The production of flavours from tomato and pepper pomaces by fungal metabolism was determined by gas chromatography olfactometry, gas chromatography-mass spectrometry and sensory analysis. The results showed that T. atroviride grew faster than A. sojae, and the survival of T. atroviride in the tomato pomace was longer than that of A. sojae. However, T. atroviride grew slower than A. sojae in the pepper pomace. Eight-carbon flavour compounds, including (Z)-1,5-octadien-3-ol, 1-octen-3-ol, (E)-2-octenal and (E)-2-octenol, were produced by T. atroviride and A. sojae from the tomato and pepper pomaces. The highest production levels (265.55 +/- 2.79 and 187.47 +/- 0.92 mu g kg(-1)) were observed for 1-octen-3-ol in the tomato fermentation by T. atroviride and A. sojae, respectively. The relationships between volatile compounds and their flavour characteristics in tomato and pepper pomaces were analysed using principal component analysis. (C) 2017, The Society for Biotechnology, Japan. All rights reserved.
dc.description.sponsorshipScientific and Technological Council of Turkey (TUBITAK, Ankara Turkey) [110O903]; Bioflavor COST Action [FA0907]
dc.description.sponsorshipThis study was funded by The Scientific and Technological Council of Turkey (TUBITAK, Ankara Turkey; Project No. 1100903). The authors would also like to thank Bioflavor COST Action FA0907 for supporting this scientific work. The authors have no conflict of interest to declare.
dc.identifier.doi10.1016/j.jbiosc.2016.11.013
dc.identifier.endpage459
dc.identifier.issn1389-1723
dc.identifier.issn1347-4421
dc.identifier.issue4
dc.identifier.pmid28057467
dc.identifier.scopus2-s2.0-85008384504
dc.identifier.scopusqualityQ2
dc.identifier.startpage451
dc.identifier.urihttps://doi.org/10.1016/j.jbiosc.2016.11.013
dc.identifier.urihttps://hdl.handle.net/20.500.12428/26790
dc.identifier.volume123
dc.identifier.wosWOS:000401048800008
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSoc Bioscience Bioengineering Japan
dc.relation.ispartofJournal of Bioscience and Bioengineering
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectFlavour
dc.subjectFungal metabolism
dc.subjectAgro-waste
dc.subjectMicrobial fermentation
dc.subjectGas chromatography-olfactometry
dc.subjectSensory analysis
dc.titleBiosynthesis of eight-carbon volatiles from tomato and pepper pomaces by fungi: Trichoderma atroviride and Aspergillus sojae
dc.typeArticle

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