Produção de compostos volateis de aroma por novas linhagens de Neurospora sp / Production of volatile aroma compounds by new strains of Neurospora sp

AUTOR(ES)
DATA DE PUBLICAÇÃO

2000

RESUMO

Severa1microbia1 species produce a p1easantodour in liquid culture medium. It was studied some fermentative processes parameters for the production of vo1atile compounds of fiavour by new strains Neurospora sp, iso1ated from beiju (naturally fermented cassava mass), in the Brazilian State ofMaranhão. The three se1ected strains, Neurospora sp1, Neurospora sp2 and Neurospora sp5 have produced a very p1easant fruity and mushrooms 1ike aroma, whose intensity varied dependent on the culture medium used. The parameters used were: cu1ture medium composition, initia1 spores concentration, temperature and precursor s addition. Eight cu1ture medium culture medium composition were se1ected:5% Malt Extract, Yeast Malt Broth, Czapeck, Voge1 sucrose, Voge1 maltose, Com Steep Liquor G1ucose and Frutose/Yeast Extract. The temperature chosen was 30°C with agitation of 200 rpm; the production of vo1atilecompounds was followed by 144hours of fermentation., Using Purg and Trap concentration system, coup1ed with gas chromatography and calcu1ation of retention Index, three classes of compounds cou1d be identified: a1dehyds (acetaldehyde), esters (ethy1 acetate, ethy1 butyrate and ethy1 hexanoate) and alcoho1 (isoami1icalcoho1and 1-octen-3-01). The different compounds presented their best concentrations produced by distinct strains, under different fermentation times and cu1turemediums. The "aceta1deido" had its best concentration (98 rpm) produced by Neurospora sp1 s strain in Frutose /Yeast Extract medium in 144 hours of fermentation. The compounds ethy1 acetate and ethy1 butyrate were produced under their maximum concentration by Neurospora sp2 s strain, 165 ppm in Voge1 Sucrose medium in 72 hours offermentation and 17,9 ppm in FrutoselYeast in 96 hours offermentation respective1y. The Neurospora sp5 s strain had produced the best concentrations of: isoamilic alcoho1, 231 ppm in Frutose/Yeast Extract medium in 96 hours of fermentation; ethy1hexanoate, 2,6 ppm in Voge1 Sucrose medium in 48 hours of fermentation and 1-octen-3-01,10,3 ppm in Yeast Malt Broth medium in 48 hours of fermentation. In the temperature studied, with the Neurospora sp1 s strain in 5% Malt Extract Brqth medium, under a temperature of 25°C has produced better concentrations of compounds than in 30°C; in Yeast Malt Broth medium the 30°C temperature has produced better results. Under 3SoCit wasn t found flavour development. The results have revealed that Neurospora sp s strain in this study presented potential for the production of volatile compounds of flavour, being important the adjustment of fermentation conditions to make productivity and application in flavour better

ASSUNTO(S)

esteres alcohols cromatografia gasosa neurospora neurospora alcoois chromatography esters aroma

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