Improving yield and quality characteristics of kaffir lime oil (citrus hystrix DC) by solid fermentation pretreatment using tempeh yeast

Abstract

The industrial development of flavor and fragrance currently leads to natural ingredients. Kaffir lime is a potential ingredient developed from Indonesia, but distillation of essential oil in Indonesia generally results in low yields and quality. Fermentation as the initial treatment of distillation would improve the yield and quality of essential oil. The fermentation process is usually performed as pretreatment using cellulolytic bacteria such as Trichoderma harzianum, Trichoderma viride, or Trichoderma reesei, but the use of those bacteria is considered less practical for essential oil distillation process. Therefore, this research utilized tempeh yeast to increase yield and quality of essential oil. Since tempeh yeast consists of Rhizopus producing hyphae, it is expected that hyphae are able to penetrate the tissue, making it easier for oil to get out of the leaves. The aerobic fermentation process was carried out by continuous addition of air inside the fermenter with air compressor. Fermentation was observed within four days. The distillation was performed by using steam distillation method. The result of this study showed that leaf lime essential oil with fermentation process of day 3 produced the highest yield of 0.67%, which increased 20% compared to non-fermented leaves. The composition of leaf lime essential oil was 87.92% Citronellal, 1% β- caryophyllene, 0.3% Citronellal acetate, 0.9% Citronellol, and 1.77% linalool, which comply to local industry standard.

Effect of Solid-State Fermentation on the Essential Oil Yield of Curcuma longa Residues

“…While a sharp incrase was obtained to about 71% compared to the non fermented residues. Our result, is therefore higher than the one obtained by Nurhadianty et al [ 32 ] from Keffir lemon oil with tempeh yeast (71% vs 20% of increase) and the one of carrot seeds oil using commercial enzymes (71% vs 48%) by Smigielski et al [ 4 ].…”

“…Wei-Qian et al [ 31 ] improved with the use of enzymes by solid-state fermentation the extraction rate of essential oil from goyava leaves by 6.53 times that of the unfermented group, while Costa et al [ 2 ] for Croton argyrophyllus leaves got an improve in the essential oil yield from fresh leaves subjected to enzymatic pre-treatment by solid state fermentation of 9.35% and that for dry leaves by 6.77%. Nurhandianty et al [ 32 ] too, got an improve in the yield and quality characteristics of keffir lemon oil of 20% compared to unfermented leaves by solid fermentation pre-treatment using tempe yeast. Smigielski et al [ 4 ] got an increase of 48% on the yield of extraction of essential oil from waste carrot seed by solid-state fermentation using commercial enzymes: Lipex ® and two lipases produced by Rhizomucor miehei and Aspergillus niger , pectate lyase (XPect ®), amylase (Stainzyme ®), cellulase (Celluclean ®), and serine protease (Esperase ®) and a noncommercial lipase, (specially prepared mycelium of Mucor circinelloides) .…”

Effect of Solid-State Fermentation on the essential oil yield of Curcuma longa residues

“…While a sharp incrase was obtained to about 71% compared to the non fermented residues. Our result, is therefore higher than the one obtained by [32] from Kaffir lemon oil with tempeh yeast (71% Vs 20% of increase) and the one of carrot seeds oil using commercial enzymes (71% Vs 48%) by [4].…”

“…At the start of fermentation, there is no growth of microbes and this phase is Fig. 4 Response surface graphs constructed based on the yield model representing the interactions between the distillation time and fermentation time, having the yield of extracted Curcuma longa residues essential oil as response known as lag phase, which is the phase where microbes were stil adapting with the environmental conditions as well as the occurrence of enzyme synthesis [32]. Cellulose and lignin that compose the solid and insoluble crystal structure of cellulose are considered to be essential oil release inhibitors (made with 75 % of polysaccharides where the monosaccharide units are linked to each other by glycosidic bonds) which need to be sufficiently hydrolyzed through a consequent fractionning [30] [37].…”

“…Wei-Qian et al [31] improved with the use of enzymes by solid-state fermentation the extraction rate of essential oil from goyava leaves by 6.53 times that of the unfermented group, while Costa et al [2] got an improve in the essential oil yield of fresh leaves subjected to enzymatic pre-treatment by solid state fermentation of 9.35% and of 6.77% for the dry leaves one. Nurhandianty et al [32] too, got an improve in the yield and quality characteristics of kaffir lemon oil of 20% compared to unfermented leaves by solid fermentation pretreatment using tempeh yeast. Smigielski et al [4] ot an increase of 48% on the yield of extraction of essential oil from waste carrot seed by solid-state fermentation using commercial enzymes.…”