Document Type : Original Article
Chemistry of Flavor & Aroma Dept., National Research Centre “NRC”, Dokki, Giza, Egypt.
قسم کيمياء مکسبات الطعم والرائحة المرکز الفومي للبحوث
Department of Chemistry, Faculty of Education, Ain Shams University, Roxy, Cairo 11757, Egypt
Department of Microbial Chemistry, National Research Centre “NRC”, Dokki, Giza, Egypt
Background: Nowadays,food and agricultural industries annually produce millions of tons of waste, resulting from food production and consumption. Treatments of agro-wastes have been focused on biotechnological flavor production, utilizing microbial fermentation or biotransformation.Aim: This research's major goal was to makenaturalflavor compounds from Ocimumbasilicum L. agro-wastes utilizing ten different microorganism strains (fungi, yeasts, and bacteria). Materials and methods: Flavors were produced from O.basilicum L. waste via microbial fermentation employing four fungal strains, five Bacilli bacterial strains, and Saccharomyces cerevisiae F-307 via solid-state fermentation techniques, then the volatiles were extracted by headspace and identified utilizing GC/MS. Results: The major component and its percentage differ between fermented and unfermented O. basilicum L. waste. Gas chromatography-mass spectrometry “GC/MS” analysis showed that fermentation with T. viride F-216 yielded (100% isoprenyl cinnamate), B. subtilis NRCM-62, B. subtilis NRCZ-144 yielded (47.87% and 79.45% isovaleric acid), A. fumigatus F-225, B. subtilis NRCR-22, B. subtilis NRCH-123 and S. cerevisiae F-307 yielded (91.13%,86.93%, 54.65%, and 41.12% bisabolene),B. subtilis NRCF-510 yielded (67.81% diacetyl), A. niger F-258 yielded (27.16% methyl pentanoate),A. oryzae F-923 yielded (32.24% ethyl isovalerate), compared to control sample which yielded (79.17% chavibetol acetate). Conclusion: Using solid-state fermentation of Ocimumbasilicum L. agro-wastes, utilizing the tenmicroorganisms examined, can be applied to produce valuable and interesting natural flavors such as (Butter, Cheese, and Fruity aromas)