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

Abstract

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 makenatural flavor compounds from Ocimum basilicum 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. virideF-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 ten microorganisms examined, can be applied to produce valuable and interesting natural flavors such as (Butter, Cheese, and Fruity aromas)