γ-decalactone, δ-decalactone, and cis-3a,4,7,7a-tetrahydro-1(3H)-isobenzofuranone,
γ-decalactone, 1-phenylethyl acetate. Hosoglu et al. (2018) also proved that increasing the initial concentration of both yeast extract (YE) and glucose in the fermentation medium favoured both the growth of the yeast and production of fusel alcohols
(isoamyl alcohol) in a bioreactor. When compared with SmF, this method of
fermentation was found to lower the capital by approximately 78%. As the agronomic waste residues are usually utilized, therefore, it also provides a solution to the
environmental hazards. Apple pomace was used as a substrate, inoculated with
basidiomycete, Tyromyces chioneus. A pleasant flavour mixture, giving a combined
aroma of stewed fruit and plum purée, was generated by the biotransformation using
submerged cultures of the basidiomycete T. chioneus. GC-MS analysis showed that
3-phenylpropanal, 3-phenyl-1-propanol and benzyl alcohol were identified as potent
aroma chemicals. E)-cinnamic acid was also identified as a precursor for
3-phenylpropanal and 3-phenyl-1-propanol for biotransformation (Bosse et al.
2013).The leaves of Eucalyptus cinerea from which essential oil has been extracted
are used as a substrate and inoculated with two edible mushrooms Pleurotus
ostreatus and Favolus tenuiculus;1,8-cineole was transformed to new aroma
compounds which were 1,3,3-trimethyl-2-oxabicyclo[2.2.2]octan-6-ol and 1,3,3trimethyl-2-oxabicyclo[2.2.2]octan-6-one (Omarini et al. 2015).
Olive mill waste fermentation was carried out by Rhizopus oryzae and Candida
tropicalis, in shake cultures and bioreactor cultures. The concentration of
d-limonene was determined as 185.56 μg/kg and 249.54 μg/kg in the fermented
olive mill waste by R. oryzae and C. tropicalis in shake cultures, respectively,
whereas in the bioreactor, it was determined to be 87.73 μg/kg and 11.95 μg/kg
R. oryzae and C. tropicalis, respectively (Guneser et al. 2017).
de Aráujo et al. (2002) reported the production of 6-pentyl-α-pyrone (6-PP),
related to coconut aromas, by Trichoderma sp. via solid-state fermentation and
submerged fermentation methods. A higher yield of 6-PP concentration was found
when sugarcane bagasse was used as a solid support. Kabbaj et al. (2002) reported
the production of aroma compounds, using Pleurotus ostreatus JMO 95 fruit body
and its mycelium as inoculum, by solid state and submerged state of fermentation.
The aromatic spectra showed that the main aromatic compounds octan-3-one (sweet
and fruity odour) and octan-3-ol (hazelnut and sweet herbaceous odour) were
produced in the similar proportions on the agar surface and on the solid support
culture, while the proportion was found to be low in SmF. Dairy flavour compounds
such as diacetyl, butyric acid and lactic acid are produced by semisolid maize-based
using mixed cultures of Lactobacillus acidophilus and Pediococcus pentosaceus
(Escamilla-Hurtado et al. 2005).
7.3.2.12 Bioreactor Model
Packed-bed reactor and the fluidized bed reactor are used for the aroma compound
production by microorganisms and enzymatic methods. The bioreactors can be
operated in different modes such as batch, fed-batch and continuous. In the batch
operation method, no fresh material is introduced or removed from the bioreactor
while processing, whereas in the fed-batch culture, the feed is added continuously to
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γ-decalactone, 1-phenylethyl acetate. Hosoglu et al. (2018) also proved that increasing the initial concentration of both yeast extract (YE) and glucose in the fermentation medium favoured both the growth of the yeast and production of fusel alcohols
(isoamyl alcohol) in a bioreactor. When compared with SmF, this method of
fermentation was found to lower the capital by approximately 78%. As the agronomic waste residues are usually utilized, therefore, it also provides a solution to the
environmental hazards. Apple pomace was used as a substrate, inoculated with
basidiomycete, Tyromyces chioneus. A pleasant flavour mixture, giving a combined
aroma of stewed fruit and plum purée, was generated by the biotransformation using
submerged cultures of the basidiomycete T. chioneus. GC-MS analysis showed that
3-phenylpropanal, 3-phenyl-1-propanol and benzyl alcohol were identified as potent
aroma chemicals. E)-cinnamic acid was also identified as a precursor for
3-phenylpropanal and 3-phenyl-1-propanol for biotransformation (Bosse et al.
2013).The leaves of Eucalyptus cinerea from which essential oil has been extracted
are used as a substrate and inoculated with two edible mushrooms Pleurotus
ostreatus and Favolus tenuiculus;1,8-cineole was transformed to new aroma
compounds which were 1,3,3-trimethyl-2-oxabicyclo[2.2.2]octan-6-ol and 1,3,3trimethyl-2-oxabicyclo[2.2.2]octan-6-one (Omarini et al. 2015).
Olive mill waste fermentation was carried out by Rhizopus oryzae and Candida
tropicalis, in shake cultures and bioreactor cultures. The concentration of
d-limonene was determined as 185.56 μg/kg and 249.54 μg/kg in the fermented
olive mill waste by R. oryzae and C. tropicalis in shake cultures, respectively,
whereas in the bioreactor, it was determined to be 87.73 μg/kg and 11.95 μg/kg
R. oryzae and C. tropicalis, respectively (Guneser et al. 2017).
de Aráujo et al. (2002) reported the production of 6-pentyl-α-pyrone (6-PP),
related to coconut aromas, by Trichoderma sp. via solid-state fermentation and
submerged fermentation methods. A higher yield of 6-PP concentration was found
when sugarcane bagasse was used as a solid support. Kabbaj et al. (2002) reported
the production of aroma compounds, using Pleurotus ostreatus JMO 95 fruit body
and its mycelium as inoculum, by solid state and submerged state of fermentation.
The aromatic spectra showed that the main aromatic compounds octan-3-one (sweet
and fruity odour) and octan-3-ol (hazelnut and sweet herbaceous odour) were
produced in the similar proportions on the agar surface and on the solid support
culture, while the proportion was found to be low in SmF. Dairy flavour compounds
such as diacetyl, butyric acid and lactic acid are produced by semisolid maize-based
using mixed cultures of Lactobacillus acidophilus and Pediococcus pentosaceus
(Escamilla-Hurtado et al. 2005).
7.3.2.12 Bioreactor Model
Packed-bed reactor and the fluidized bed reactor are used for the aroma compound
production by microorganisms and enzymatic methods. The bioreactors can be
operated in different modes such as batch, fed-batch and continuous. In the batch
operation method, no fresh material is introduced or removed from the bioreactor
while processing, whereas in the fed-batch culture, the feed is added continuously to
150
T. Malik and S. Rawat