POTENTIAL OF PINEAPPLE PROCESSING RESIDUE AS A SUBSTRATE FOR PRODUCTION OF AROMA COMPOUNDS USING BASIDIOMYCETE

The trend in consumer preference for natural products has encouraged research to obtain natural aromas. The bioaromas can be obtained biotechnologically through microorganisms and one way to reduce the costs of this process is the use of agroindustrial waste as a culture medium. Agroindustrial residue is a good alternative because it has a rich composition in nutrients, and also, serves purpose to contribute to sustainable development. Within this context, the purpose of this work was to produce aroma compounds from pineapple processing residue using basidiomycete Tyromices floriformis. Fermentations were performed using the SNL (Standard Nutrition Liquid) minimum culture medium supplemented with the pineapple residue, and in parallel the biological and chemical blank were prepared. The volatile compounds produced were extracted using the Solid Phase Microextraction (SPME) technique and a DVB/CAR/PDMS fiber, and analyzed by gas chromatography coupled with mass spectrometry. Comparing the fermented product with the biological and chemical blank, it was observed that fermentation with the residue resulted in the production of 3-octanone (1.38 mg/L), and increased production of the compounds 3-octanol (1.85 mg/L), 3 octenol (1.59 mg/L) and linalool (1.82 mg/L), present in the biological blank in the concentrations of 0.002 mg/L, 0.001 mg/L, 0.157 mg/L, respectively None of these compounds were found in the chemical blank. Thus this work leads to conclude that the pineapple residue is promising substrate for bioaroma production.