Production of Flavors from Agro waste of Ocimumbasilicum L. by Different Microorganisms Using Solid State Fermentation

Document Type : Original Article


1 Chemistry of Flavor & Aroma Dept., National Research Centre “NRC”, Dokki, Giza, Egypt.

2 قسم کيمياء مکسبات الطعم والرائحة المرکز الفومي للبحوث

3 Department of Chemistry, Faculty of Education, Ain Shams University, Roxy, Cairo 11757, Egypt

4 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)


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