Journal Article

Aroma compounds production by solid state fermentation, importance of in situ gas-phase recovery systems

Try, Sophal, Chunhieng, Thavarith, Waché, Yves, Voilley, Andrée, De-Coninck, Joëlle

2018

Overview

Flavour and fragrance compounds are extremely important for food, feed, cosmetic and pharmaceutical industries. In the last decades, due to the consumer’s increased trend towards natural products, a great interest in natural aroma compounds has arisen to the detriment of chemically synthesised ones. Recently, solid state fermentation (SSF) has been applied in the production of many metabolites. Aroma compounds can be produced by SSF with a higher yield compared to submerged fermentation (SmF). In SSF processes, aroma compounds can be produced in the solid matrix or in the headspace, but they can be lost or stripped when aeration is required. This review focuses on the production of aroma compounds by SSF processes with a special highlight on in situ systems to recover the volatiles released in the gaseous phase and stripped due to aeration. Following a brief presentation of specificities of SSF processes concerning the choice of microorganisms and the solid matrix used for the production of aroma compounds, bioreactor aspects, factors affecting production of aroma compounds and in situ gas phase aroma recovery systems in aerated SSF bioreactors are discussed.

• Publisher: Springer Nature B.V
• Subject: Aeration / Aroma compounds / Bioreactors / Fermentation / Flavors / Fruit juices / Metabolites / Microorganisms / Natural products / Organic chemistry / Pharmaceutical industry / Recovery / Solid state / Solid state fermentation / Vapor phases / Volatile compounds