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Title	Enhancing the bioproduction of value-added aroma compounds via solid-state fermentation of sugarcane bagasse and sugar beet molasses: Operational strategies and scaling-up of the process
ID_Doc	29530
Authors	Martínez, O; Sánchez, A; Font, X; Barrena, R
Title	Enhancing the bioproduction of value-added aroma compounds via solid-state fermentation of sugarcane bagasse and sugar beet molasses: Operational strategies and scaling-up of the process
Year	2018
Published
Abstract	Bioproduction of generally recognized as safe (GRAS) products starting with low-cost raw materials has become significant in the biorefinery concept. Thus, the solid-state fermentation (SSF) of agro-industrial residues using GRAS strains appears as alternative to obtain aroma compounds. Here, the SSF of the mixture sugarcane bagasse/sugar beet molasses was used for producing a mixture of value-added fruit-like compounds. The study aimed to enhance the production and ester selectivity evaluating three operational strategies at three scales (0.5, 4.5 and 22 L) using non-sterilized residues. While the average total volatile production was 120 mg(Vol) per gram of dry substrate (g(ITS)(-1)), fed-batch operation promoted the highest increases in the ester content up to 57 mg(Est) g(ITS)(-1), an 88 and 59% more than in the static-batch and intermittent mixing modes respectively. Alternative operational strategies have compensated the scale-up adverse effects in the bioproduction, moving towards a sustainable large-scale application in a circular economy scheme.
PDF	https://ddd.uab.cat/pub/artpub/2018/196252/biotec_a2018m9v263p136.pdf

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