@article{PAR00000721,
  title = {{C}offee residues as substrates for aroma production by {C}eratocystis fimbriata in solid state fermentation},
  author = {{M}edeiros, {A}. {B}. {P}. and {C}hristen, {P}. and {R}oussos, {S}. and {G}ern, {J}. {C}. and {S}occol, {C}. {R}.},
  editor = {},
  language = {{ENG}},
  abstract = {{T}he ability of two different strains of {C}eratocystis fimbriata for fruity aroma production by solid state fermentation ({SSF}) was tested on coffee {P}ulp and coffee husk complemented with glucose as substrates. {E}xperiments were carried out in 250 m{L} {E}rlenmeyer flasks and the experimental conditions were: 70% of initial moisture, 20% of glucose addition and p{H} 6.0. {A}eration was made by passive diffusion through the gauze covering the flasks. {H}eadspace analysis of the culture by gas chromatography ({GC}) showed that 12 compounds were produced with coffee husk. {M}aximum total volatiles ({TV}) concentration was reached after 72 h of culture with coffee husk as substrate (28 mu mol.{L}-1.g(-1)). {E}thyl acetate, ethanol and acetaldehyde were the major compounds produced, representing 84.7%, 7.6% and 2.0% of {TV}, respectively. {A} pre-treatment with heat (100 degrees {C}/40 min) of substrates did not improve {TV} production. {R}espirometry analysis was used to determine the growth of the culture by measuring carbon dioxide produced. {R}esults showed that the {CO}2 production follows the aroma production. {T}his result shows the great potential for the use coffee pulp and coffee husk as substrates to microbial aroma production by solid state fermentation.},
  keywords = {{C}eratocystis fimbriata ; coffee residues ; solid state fermentation ; aroma},
  booktitle = {},
  journal = {{B}razilian {J}ournal of {M}icrobiology},
  volume = {34},
  numero = {3},
  pages = {245--248},
  ISSN = {1517-8382},
  year = {2003},
  DOI = {10.1590/{S}1517-83822003000300013},
  URL = {https://www.documentation.ird.fr/hor/{PAR}00000721},
}