Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae
Authorized Users Only
2013
Authors
Lalou, SofiaMantzouridou, Fani
Paraskevopoulou, Adamantini
Bugarski, Branko
Lević, Steva
Nedović, Viktor
Article (Published version)
Metadata
Show full item recordAbstract
The rising trend of bioflavour synthesis by microorganisms is hindered by the high manufacturing costs, partially attributed to the cost of the starting material. To overcome this limitation, in the present study, dilute-acid hydrolysate of orange peel was employed as a low-cost, rich in fermentable sugars substrate for the production of flavour-active compounds by Saccharomyces cerevisiae. With this purpose, the use of immobilized cell technology to protect cells against the various inhibitory compounds present in the hydrolysate was evaluated with regard to yeast viability, carbon and nitrogen consumption and cell ability to produce flavour active compounds. For cell immobilization the encapsulation in Ca alginate beads was used. The results were compared with those obtained using free-cell system. Based on the data obtained immobilized cells showed better growth performance and increased ability for de novo synthesis of volatile esters of "fruity" aroma (phenylethyl acetate, ethyl h...exanoate, octanoate, decanoate and dodecanoate) than those of free cells. The potential for in situ production of new formulations containing flavour-active compounds derive from yeast cells and also from essential oil of orange peel (limonene, alpha-terpineol) was demonstrated by the fact that bioflavour mixture was found to accumulate within the beads. Furthermore, the ability of the immobilized yeast to perform efficiently repeated batch fermentations of orange peel hydrolysate for bioflavour production was successfully maintained after six consecutive cycles of a total period of 240 h.
Keywords:
Bioflavour / Dilute-acid hydrolysate / Orange peel / Ca alginate / Immobilized yeast cells / Repeated batch fermentationSource:
Applied Microbiology and Biotechnology, 2013, 97, 21, 9397-9407Publisher:
- Springer, New York
Funding / projects:
- BIOFLAVOUR, COST Action [FA0907]
DOI: 10.1007/s00253-013-5181-6
ISSN: 0175-7598
PubMed: 23995224
WoS: 000325617900010
Scopus: 2-s2.0-84885961567
Institution/Community
Tehnološko-metalurški fakultetTY - JOUR AU - Lalou, Sofia AU - Mantzouridou, Fani AU - Paraskevopoulou, Adamantini AU - Bugarski, Branko AU - Lević, Steva AU - Nedović, Viktor PY - 2013 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2454 AB - The rising trend of bioflavour synthesis by microorganisms is hindered by the high manufacturing costs, partially attributed to the cost of the starting material. To overcome this limitation, in the present study, dilute-acid hydrolysate of orange peel was employed as a low-cost, rich in fermentable sugars substrate for the production of flavour-active compounds by Saccharomyces cerevisiae. With this purpose, the use of immobilized cell technology to protect cells against the various inhibitory compounds present in the hydrolysate was evaluated with regard to yeast viability, carbon and nitrogen consumption and cell ability to produce flavour active compounds. For cell immobilization the encapsulation in Ca alginate beads was used. The results were compared with those obtained using free-cell system. Based on the data obtained immobilized cells showed better growth performance and increased ability for de novo synthesis of volatile esters of "fruity" aroma (phenylethyl acetate, ethyl hexanoate, octanoate, decanoate and dodecanoate) than those of free cells. The potential for in situ production of new formulations containing flavour-active compounds derive from yeast cells and also from essential oil of orange peel (limonene, alpha-terpineol) was demonstrated by the fact that bioflavour mixture was found to accumulate within the beads. Furthermore, the ability of the immobilized yeast to perform efficiently repeated batch fermentations of orange peel hydrolysate for bioflavour production was successfully maintained after six consecutive cycles of a total period of 240 h. PB - Springer, New York T2 - Applied Microbiology and Biotechnology T1 - Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae EP - 9407 IS - 21 SP - 9397 VL - 97 DO - 10.1007/s00253-013-5181-6 ER -
@article{ author = "Lalou, Sofia and Mantzouridou, Fani and Paraskevopoulou, Adamantini and Bugarski, Branko and Lević, Steva and Nedović, Viktor", year = "2013", abstract = "The rising trend of bioflavour synthesis by microorganisms is hindered by the high manufacturing costs, partially attributed to the cost of the starting material. To overcome this limitation, in the present study, dilute-acid hydrolysate of orange peel was employed as a low-cost, rich in fermentable sugars substrate for the production of flavour-active compounds by Saccharomyces cerevisiae. With this purpose, the use of immobilized cell technology to protect cells against the various inhibitory compounds present in the hydrolysate was evaluated with regard to yeast viability, carbon and nitrogen consumption and cell ability to produce flavour active compounds. For cell immobilization the encapsulation in Ca alginate beads was used. The results were compared with those obtained using free-cell system. Based on the data obtained immobilized cells showed better growth performance and increased ability for de novo synthesis of volatile esters of "fruity" aroma (phenylethyl acetate, ethyl hexanoate, octanoate, decanoate and dodecanoate) than those of free cells. The potential for in situ production of new formulations containing flavour-active compounds derive from yeast cells and also from essential oil of orange peel (limonene, alpha-terpineol) was demonstrated by the fact that bioflavour mixture was found to accumulate within the beads. Furthermore, the ability of the immobilized yeast to perform efficiently repeated batch fermentations of orange peel hydrolysate for bioflavour production was successfully maintained after six consecutive cycles of a total period of 240 h.", publisher = "Springer, New York", journal = "Applied Microbiology and Biotechnology", title = "Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae", pages = "9407-9397", number = "21", volume = "97", doi = "10.1007/s00253-013-5181-6" }
Lalou, S., Mantzouridou, F., Paraskevopoulou, A., Bugarski, B., Lević, S.,& Nedović, V.. (2013). Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae. in Applied Microbiology and Biotechnology Springer, New York., 97(21), 9397-9407. https://doi.org/10.1007/s00253-013-5181-6
Lalou S, Mantzouridou F, Paraskevopoulou A, Bugarski B, Lević S, Nedović V. Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae. in Applied Microbiology and Biotechnology. 2013;97(21):9397-9407. doi:10.1007/s00253-013-5181-6 .
Lalou, Sofia, Mantzouridou, Fani, Paraskevopoulou, Adamantini, Bugarski, Branko, Lević, Steva, Nedović, Viktor, "Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae" in Applied Microbiology and Biotechnology, 97, no. 21 (2013):9397-9407, https://doi.org/10.1007/s00253-013-5181-6 . .