Solid-State Fermentation for the Production of Organic Acids

Vandenberghe, Luciana Porto de Souza; Karp, Susan Grace; Oliveira, Priscilla Zwiercheczewski de; Carvalho, Júlio César de; Rodrigues, Cristine; Soccol, Carlos Ricardo

doi:10.1016/b978-0-444-63990-5.00018-9

Cited by 36 publications

(23 citation statements)

References 48 publications

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“…Natural organic acids are the most versatile ingredients in the food and flavor industry. These compounds have the following three main properties: they are soluble in alcohols, water or other solvents, hygroscopic, and they have buffering and chelation abilities (Daneshfar et al, 2012; Schaft, 2015; Vandenberghe et al, 2018). The organic acids that were evaluated during wet fermentation are shown in Figure 2, 3.…”

Section: Resultsmentioning

confidence: 99%

“…One of the properties that can be conferred by citric acid is tartness, fruity, and berry flavors (Vandenberghe et al, 2018). In this work, within yeast treatments, only CCMA 0543 showed a significant difference in citric acid at the end of fermentation (2.90 mg/g).…”

Section: Resultsmentioning

confidence: 99%

“…Apart from succinic acid, citric, isobutyric, and isovaleric acid were also detected in yeast starters, with the difference that they were also present in the bacterial starters and control. It can be inferred that since citric, isobutyric and isovaleric acid were also present in the control (with no inoculation), either they are naturally derived acids that were products of reactions taking place in coffee fruits, such as the Krebs cycle (Vandenberghe et al, 2018), or pre-fermentation occurred immediately after the fruits were torn from the coffee plants.…”

Section: Resultsmentioning

confidence: 99%

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Effect of Bacterial and Yeast Starters on the Formation of Volatile and Organic Acid Compounds in Coffee Beans and Selection of Flavors Markers Precursors During Wet Fermentation

et al. 2019

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Coffee quality has recently become a high demand of coffee consumers, due to all the specialty coffees available on the market. Specialty coffees can be generated by favoring growth of some groups of microorganisms during fermentation or by using starters. Just as yeast, a variety of bacteria can be used to generate important flavor precursors. The aim of this work was to test the efficiency of coffee sterilization and adhesion of microbial cells on beans, to evaluate the effect of yeast and bacterial starters on the production of organic and volatile compounds, and selection of potential flavor marker precursors during the wet fermentation. Three yeast and six bacterial starters were inoculated in coffee beans. Coffee sterilization and microbial adhesion was observed by scanning electron microscopy (SEM). Organic compounds were detected by high performance liquid chromatography (HPLC) and volatile compounds by gas chromatography–mass spectrometry (GC–MS). Micrographs from the SEM showed that sterilization was efficient, because there were no microbial cells after autoclaving for 5 min. Also, it was observed an increase of microbial cells from 0 to 48 h of fermentation. Malic, lactic, and acetic acid were only detected in the bacterial treatments. Volatile compounds: 4-ethenyl-1,2-dimethoxybenzene, heptadecanol, 4-hydroxy-2-methylacetophenone, and 1-butanol,2-methyl were only found in yeast treatments. Guaiacol was only produced by the inoculated B. subtilis starters. In conclusion, yeast starters were better producers of volatile alcohols and bacterial starters of acid compounds. This study allowed the selection of potential flavor marker precursors, such as heptadecanol, 4-hydroxy-2-methylacetophenone, 7-methyl-4-octanol, and guaiacol.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Effect of Bacterial and Yeast Starters on the Formation of Volatile and Organic Acid Compounds in Coffee Beans and Selection of Flavors Markers Precursors During Wet Fermentation

et al. 2019

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“…The citric acid (2415 kilo-tonne per annum (ktpa)), L-ascorbic acid (132 ktpa), tartaric acid (30 ktpa), itaconic acid (43 ktpa), and bio-acetic acid (1830 ktpa) were produced by microbial fermentation, while gluconic acid (50 ktpa, with a 67:33 proportion between fermentative and chemical synthesis way), lactic acid (35 ktpa, 50:50), and malic acid (30 ktpa, 30:70) were produced by both fermentation and chemical synthesis, and, finally, some organic acids, like formic acid (1150 ktpa), butyric acid (80 ktpa), propionic acid (50 ktpa), and fumaric acid (20 ktpa) were chemically synthesized [12,[70][71][72]. This outlook and its proportions have not changed much today, and the global market of OAs shows a Worldwide production projections (in metric kilo-tonnes per annum) of milk, cheese, whey, and lactose powder up to 2028 [51].…”

Section: Organic Acid Market: Overview and Perspectivesmentioning

confidence: 99%

“…Some of AIWs are by their constitution liquids like cheese whey (CW), molasses; but others are solids like bagasse, and citrus, potato, and banana peels. For liquid AIWs, the submerged fermentation (SmF), anaerobic or aerobic, is a suitable alternative [8][9][10], while solids could use the solid-state fermentation (SSF) [8,[11][12][13]].…”

Section: Introductionmentioning

confidence: 99%

Bioconversion of Lactose from Cheese Whey to Organic Acids

Pais-Chanfrau¹,

Núñez-Pérez²,

Espín-Valladares³

et al. 2020

Lactose and Lactose Derivatives

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Organic acids constitute a group of organic compounds that find multiple applications in the food, cosmetic, pharmaceutical, and chemical industries. For this reason, the market for these products is continuously growing. Traditionally, most organic acids have been produced by chemical synthesis from oil derivatives. However, the irreversible depletion of oil has led us to pay attention to other primary sources as possible raw materials to produce organic acids. The microbial production of organic acids from lactose could be a valid, economical, and sustainable alternative to guarantee the sustained demand for organic acids. Considering that lactose is a by-product of the dairy industry, this review describes different procedures to obtain organic acids from lactose by using microbial bioprocesses.

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