Aroma compounds production by solid state fermentation, importance of in situ gas-phase recovery systems
Résumé
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.
Mots clés
Solid state fermentation
Forced aeration reactor
Aroma production
Aroma release
Recovery systems
volatile organic-compounds
yeast yarrowia-lipolytica
ceratocystis-fimbriata
gamma-decalactone
vapor permeation
water activity
trichoderma-harzianum
sugarcane bagasse
food-industry
6-pentyl-alpha-pyrone production