الفهرس 
Literature SurveyOnly 14 pages are availabe for public view
 |  | from | 230 |  |  |
| | | from | 230 | | |
Abstract
The effect of solidstate fermentation (SSF) using different strains of microorganisms (Fungi, Bacteria and Yeast) on different types of agro-food industrial wastes, such as Basil agro-waste, Sonchus oleraceus, Orange peel, Carrot-waste and soybean waste has been assessed. In the present study 10 different strains have been used in fermentation: one strain of yeast saccharomyces cerevisiae F-307, (T10), four strains of fungi (T1-T4) (Aspergillus.fumigatusF-225, Trichoderma viride, Aspergillus.oryzaeF-923 and Aspergillus niger f-258) and five strains of bacteria (T5-T9) (Bacillus subtilis NRCR-22, Bacillus subtilis NRCH-123, Bacillus subtilis NRCF-510, Bacillus subtilis NRCM-62 and Bacillus subtilis NRCZ-144). The produced flavours from extraction with Head Space (HS) of control and treated samples were subjected to gas chromatography-mass spectrometry (GS/MS) analysis.
A total of 90 volatile compounds were identified in the headspace of Ocimumbasilicum L. in all samples (control and fermented samples).
The analysis of the control sample (unfermented) basil waste consisted mainly of 16 volatile compounds. The main volatile compounds were Chavibetol acetate (79.17%) followed by α-Eudesmol acetate (3.34%), CembreneA (2.7%), and 4-hydroxy Stilbene (2.28%). The major compounds in the HD oil were estragole (64.47%), β-linalool (16.88%), anethole (8.67%), and methyl cinnamate (3.48%) . These findings contrast with our reports studied on headspace extraction due to the known drawbacks of the hydrodistillation technique, like losses and degradation of some volatile compounds, due to long extraction times under thermal or hydrolytic effects.
Gas-Chromatography–Mass Spectrometry analysis of basil waste fermented with (Aspergillus. fumigatusF-225) consisted of ten volatile compounds. The volatile profile consisted mainly of ϒ-Bisabolene (91.13%) (fruity aroma). GC-MS identified one compound as volatiles of Ocimumbasilicum L., waste fermented with (Trichoderma viride), it was Isoprenyl cinnamate (cinnamon aroma) (100%). Fermentation with (Aspergillus. Oryzae F-923) yielded 13 volatile compounds. The volatile profile consisted mainly of Ethyl isovalerate (cheesy aroma) (32.24%). The volatile profile consisted mainly of Methyl pentanoate (fruity aroma) (27.16%). Thirteen volatile compounds were identified in fermentation with (Bacillus subtilis NRCR-22) and consisted mainly of ϒ-Bisabolene (86.93%), whereas fermentation with (Bacillus subtilis NRCH-123) yielded 39 volatile compounds. The volatile profile consisted mainly of ϒ-Bisabolene (54.65 %). In case of fermentation with (Bacillus subtilis NRCF-510), six volatile compounds were identified. The volatile profile consisted mainly of diacetyl (butter aroma) (67.81%), whereas in case of (Bacillus subtilis NRCM-62) 14 volatile compounds were identified; mainly of isovaleric acid (cheesy aroma) (47.87%). Finally fermentation with (Bacillus subtilis NRCZ-144) consists of nine volatile compounds, mainly of isovaleric acid (79.45%).
Flvours resulting from fermented Basil waste showed high antimicrobial activity against different strains such as A. niger (17 mm), followed by A. flavus (12 mm) and L. monocytogenes (10 mm), then B. cereus (9mm) and finally E.coli (9 mm), while S. typhamirum has no inhibition effect.
Sonchus oleraceus was subjected to fermentation with yeast and fungi. These samples were analyzed, and comparison was done between these treatment and control samples. Aroma recovered after 3 Hours of Headspace (HS).
A total of 79 volatile compounds were identified in the headspace of Sonchus oleraceus. The investigated samples included control, fungi and yeast strains. Gas-Chromatography–mass spectrometry analysis of Sonchus oleraceus fermented with (Aspergillus.fumigatusF-225) consisted of twenty-five volatile compounds. The volatile profile consisted mainly of Trans-Carvyl acetate (80.13%) (Minty flavour). GC-MS identified eleven compounds as volatiles of Sonchus oleraceus, fermented with (Trichoderma viride), the major was acetic acid (63.66 %). Fermentation with (Aspergillus. Oryzae F-923) yielded thirty one volatile compounds. The volatile profile consisted mainly of Diacetyl (Butter flavour) (44.22%). Five volatile compounds were identified in fermentation with (Aspergillus niger f-258). The volatile profile consisted mainly of Eugenol acetate (37.75%) (Spicyflavour”clove”). Finally, Gas chromatography-mass spectrometry analysis of Sonchus oleraceus fermented with (saccharomyces cerevisiae F-307) consisted of twenty-three volatile compounds. The volatile profile consisted mainly diacetyl (Butter flavour) (43.95%).
A total of 124 volatile compounds were identified in the headspace of Sonchus oleraceus, in all samples under investigation, control and five Bacillus subtilis strains, fifty-eight volatile compounds were identified in fermentation with (Bacillus subtilis NRCR-22), consisted mainly of Prenyl formate (Green apple aroma) (23.08 %), whereas fermentation with (Bacillus subtilis NRCH-123) yielded 41 volatile compounds. The volatile profile consisted mainly of Methyl-Pyrazine (Nutty chocolate aroma) (30.85%). In case of fermentation with (Bacillus subtilis NRCF-510), thirty-nine volatile compounds were identified. The volatile profile consisted mainly of Prenyl formate (35.18%), whereas in case of (Bacillus subtilis NRCM-62) 18 volatile compounds were identified; mainly of di acetyl (butter aroma) (49.72%), but fermentation with (Bacillus subtilis NRCZ-144) consisted of eighteen volatile compounds mainly of γ-Bisabolene (fruity aroma) (82.61%).
Antimicrobial activity of the resulting flvours from fermented Sonchus oleraceus showed high antimicrobial and high inhibition zone activity against different strains such as A. niger (23 mm), followed by A. flavus (21 mm), then E. coli (20 mm) then S. typhamirum (18mm), B. cereus (14 mm), and finally L. monocytogenes (12 mm).
A total of 91 volatile compounds were identified in Gas-Chromatography–mass spectrometry analysis for the produced aroma, extracted by the headspace of orange peel. The analysis of the control sample (unfermented) orange peel consisted mainly of 30 volatile compounds. The main volatile compounds were Limonene (33.24%). Gas-Chromatography–mass spectrometry analysis of orange peel fermented with (Aspergillus. Fumigatus F-225) consisted of two volatile compounds. The volatile profile consisted mainly of 4-Methyl thiazole (Nutty aroma) (90.35%). Fermentation with (Aspergillus.oryzae F-923) yielded seventeen volatile compounds. The volatile profile consisted mainly of Methyl- Pyrazine (Nutty chocolate aroma) (30.01%). Forty-Six volatile compounds were identified in fermentation with (Aspergillus niger f-258). The volatile profile consisted mainly of Eugenol acetate (spicy aroma) (37.75%). Finally, Gas chromatography-mass spectrometry analysis of orange peel fermented with (saccharomyces cerevisiae F-307) consisted of two volatile compounds. The volatile profile consisted mainly 2E-Heptenal (64.03%) (fresh fatty creamy flavour).
In all samples under investigation, control and five Bacillus subtilis strain, a total of 125 volatile compounds were identified in the headspace of orange peel.
Eight volatile compounds were identified in fermentation with (Bacillus subtilis NRCR-22), consisting mainly of Methyl-Pyrazine (Nutty aroma) (66.04%). Whereas fermentation with (Bacillus subtilis NRCH-123) yielded 32 volatile compounds. The volatile profile consisted mainly of Methyl dodecanoate (Waxy coconut aroma) (55.99%). In case of fermentation with (Bacillus subtilis NRCF-510), eight volatile compounds were identified. The volatile profile consisted mainly of Methyl-Pyrazine (57.51%), whereas in case of (Bacillus subtilis NRCM-62) 17 volatile compounds were identified; mainly of 4-methyl-2 Pentanol (Fermented apple green aroma) (36.51%), but fermentation with (Bacillus subtilis NRCZ-144) consisted of fifty-nine volatile compounds; mainly of Furfural (Brown caramel aroma) (35.51%).
Antimicrobial activity of the resulting flvours, from fermented orange peel (Citrus sinensis) peel, showed high antimicrobial and high inhibition zone activity against different strains, such as A. niger (21 mm), followed by E. coli (20 mm), then S. typhamirum (19 mm) then L. monocytogenes (11 mm), S. aureus (8 mm), and finally A. flavus (8 mm).
A total of 97 volatile compounds were identified in Gas-Chromatography–mass spectrometry analysis for the produced aroma resulting from the headspace extraction of carrot waste, in all samples under investigation, control, fungi and yeast strains. The analysis of the control sample (unfermented) carrot waste consisted mainly of 43 volatile compounds. The main volatile compounds were γ-Bisabolene (80.35%), carrot waste fermented with (Aspergillus.fumigatus F-225) consisted of seven volatile compounds. The volatile profile consisted mainly of Decadienol (Fried Chicken aroma) (81.94%). GC-MS identified twenty-six compounds as volatiles of carrot waste, fermented with (Trichoderma viride); the major was γ-Bisabolene (fruity aroma) (53.45%). Fermentation with (Aspergillus.oryzaeF-923) yielded nineteen volatile compounds. The volatile profile consisted mainly of Hexyl Octanoate (sugar fruity aroma). Ten volatile compounds were identified in fermentation with (Aspergillus niger f-258). The volatile profile consisted mainly of Methyl Pyrazine (49.36 %), Gas chromatography-mass spectrometry analysis of basil fermented with (saccharomyces cerevisiae F-307) consisted of ten volatile compounds. The volatile profile consisted mainly γ-Bisabolene (89.8%).
A total of 95 volatile compounds were identified in the headspace of carrot waste, in all samples under investigation, control and five Bacillus subtilis strains. Four volatile compounds were identified in fermentation with (Bacillus subtilis NRCR-22) consisted mainly of Methyl dodecanoate (Waxy coconut fatty creamy) (62.99%), whereas fermentation with (Bacillus subtilis NRCH-123) yielded 21 volatile compounds. The volatile profile consisted mainly of 2-Methyl butyl acetate (Fruity banana aroma) (73.44 %). In case of fermentation with (Bacillus subtilis NRCF-510), forty four volatile compounds were identified. The volatile profile consisted mainly of undecenal (Fruity Fresh orange) (69.88%), whereas in case of (Bacillus subtilis NRCM-62), two volatile compounds were identified; mainly of γ-Undecalactone (Vanilla creamy aroma) (54.33%), but fermentation with (Bacillus subtilis NRCZ-144) consisted mainly of three volatile compounds, Evodione (green papaya mango) (76.9 %).
Antimicrobial activity of Carrot-waste
The most virulence effect high antimicrobial activity for butter flavour (diacetyl) was observed against S. typhamirum (20 mm), followed by E. coli (5 mm), then L. monocytogenes (3mm).
A total of 67 volatile compounds were identified in the headspace of soy waste, in all samples under investigation, control, fungi and yeast strains. The analysis of the control sample (unfermented) soy waste consisted mainly of eighteen volatile compounds. The main volatile compounds were 2,3-Butandione (32.92%), Gas-Chromatography–mass spectrometry analysis of soy waste fermented with (Aspergillus.fumigatusF-225) consisted of seventeen volatile compounds. The volatile profile consisted mainly of Anisyl formate (spicy aroma) (52.98%), twenty six compounds as volatiles of soy waste, fermented with (Trichoderma viride), the major was Methyl decanoate (blue cheese flavour) (46.95%). Fermentation with (Aspergillus.oryzaeF-923) yielded three volatile compounds. The volatile profile consisted mainly of 2,4-Decadienal (Chicken flavors) (81.91%). Fourteen volatile compounds were identified in fermentation with (Aspergillus niger f-258). The volatile profile consisted mainly of α-Methyl-Cinnamaldehyde (45.98%). Then finally, Gas chromatography-mass spectrometry analysis of soy fermented with (saccharomyces cerevisiae F-307) consisted of thirteen volatile compounds. The volatile profile consisted mainly Decenoic acid (Dairy type flavors, especially milk chocolate) (89.44%).
A total of 59 volatile compounds were identified in the headspace of Soy waste, in all samples under investigation, control and five Bacillus subtilis strains. Twenty-seven volatile components were identified in fermentation with (Bacillus subtilis NRCR-22) consisted mainly of Trans-Mentholactone (90.43%) (mint aroma), whereas fermentation with (Bacillus subtilis NRCH-123) yielded three volatile compounds. The volatile profile consisted mainly of Decadienal (chicken aroma) (76.16 %), in case of fermentation with (Bacillus subtilis NRCF-510), four volatile compounds were identified. The volatile profile consisted mainly of Undec-(9E)-en-1-al (apricot aroma) (80.75%), whereas in case of (Bacillus subtilis NRCM-62) eleven volatile compounds were identified; mainly of Methyl propanoate (fresh apple aroma) (38.49%), but fermentation with (Bacillus subtilis NRCZ-144) it consisted mainly of five volatile compounds, Undec-(9E)-en-1-al (80.66%).
Antimicrobial activity of soybean waste
The most virulence effect high antimicrobial activity and inhibition zone for butter flavour (di acetyl) observed against A. niger (22 mm), followed L. monocytogenes (20 mm), then S. typhamirum (17 mm), A. flavus (17 mm), followed by E. coli (8 mm), and then B. cereus (7 mm).