Production of 6-pentyl-α-pyrone by Trichoderma harzianum in liquid and solid state cultures

Lipid content and fatty acid composition of a marine-derived Trichoderma longibrachiatum strain cultured by agar surface and submerged fermentations

“…Trichoderma species have been also widely studied for their enzyme production such as cellulases [12,13], chitinases [14], xylanases [15]. Moreover, Trichoderma species have been also studied for the production of flavour compounds such as 6-pentyl-apyrone [16][17][18]. In the other hand, strains from Trichoderma species dealed with the production of small linear antimicrobial peptides, namely peptaibols [19].…”

Challenges of Enzymes, Conidia and 6-Pentyl-alpha-pyrone Production from Solid-State-Fermentation of Agroindustrial Wastes Using Experimental Design and T. asperellum Strains

“…Screening study was performed to quantify the effects of five variables in eight experiments. Culture conditions; incubation temperature, moisture level, inoculum concentration and pH, are fixed according to Sarhy-Bagnon et al [29]. Responses variables were; 6-PP, conidia production and lytic enzymes (cellulase, lipase and amylase).…”

Valorization of agroindustrial solid residues and residues from biofuel production chains by thermochemical conversion: a review, citing Brazil as a case study

“…In addition, the use of these residues as carbon sources through solid-state fermentation provides an important way to reduce the fermentation cost and avoid environmental problems caused by their disposal, representing an economical and interesting solution for countries with an abundance of these materials. Several of these residues, including coffee pulp and husk, sugarcane and agave bagasses, fruit pulps and peels, corn cobs, among others, have been used as supports and/or substrates for the production of valuable compounds by solidstate fermentation, including enzymes (Guimarães et al, 2009;Mamma et al, 2008;Oliveira et al, 2006), organic acids (John et al, 2006;Sharma et al, 2008;Vandenberghe et al, 2000), antibiotics (Adinarayana et al, 2003;Ellaiah et al, 2004), flavor and aroma compounds (Medeiros et al, 2006;Rossi et al, 2009;Sarhy-Bagnon et al, 2000), and bioactive compounds (Hernández et al, 2008;Vattem and Shetty, 2003).…”