Production of fruity bioaroma: effect of combined use of agroindustrial residues and precursors

Abstract

The biotechnological production of aroma compounds is an emerging field, because unlike traditional chemical synthesis, compounds produced by microorganisms are classified as natural, in line with the trend of consumers for healthy foods. Brazil as an agricultural country is a great source of different residues that can have added value if research is carried out in this area. This work will be dedicated to learning the production of fruity aroma, having as substrate, agro-industrial residues from the region of Avaré in order to make the production process of this bioproduct more attractive allied to the reduction of the environmental impact and the consumer demand. The genus Neurospora sitophila, belonging to a group of filamentous fungi, is reported as a producer of ethyl hexanoate, an ester which is characterized by having an intense fruity aroma widely used in the food industry. The production of this aroma through biotechnology still presents some difficulties, related to the cost of production and extraction of the product, which can be minimized with the use of agro-industrial residues, thus reducing the costs of the fermentation stage and making it feasible. The combined use of residues for the production of ethyl hexanoate by Neurospora sitophila has not been yet studied and may be an opportunity to increase the quality of the culture medium for the microorganism in addition to decreasing the operational costs in the aroma production process, since the culture medium can have a significant impact on the total cost of production in addition to adding value to agro-industrial waste. In view of the above, the objectives of this project include the use of Neurospora sitophila n ° CTT 5055 having as substrates agro-industrial residues (sugarcane bagasse and malt bagasse) used in a combined manner for the production of ethyl hexanoate, an ester whose sensory description is strong fruity aroma.