Sugarcane bagasse was shown to be an adequate substrate for the growth and aroma production by
species. In the present work the ability of Trichoderma viride
EMCC-107 to produce high yield of
coconut aroma in solid state fermentation (SSF) by using sugarcane bagasse as solid substrate was evaluated.
The produced aroma was characterized.
Total carbohydrates comprised the highest content (43.9% w/w) compared with the other constituents in
sugarcane bagasse. The sensory and gas chromatography–mass spectrometric (GC–MS) analysis revealed that
the highest odor intensity and maximum yield of volatiles were perceived at the 5th d of induction period. The
unsaturated lactone, 6-pentyl-α-pyrone (6-PP), was the major identified volatile compound. Saturated
lactones, δ-octalactone, γ-nonalactone, γ-undecalactone, γ-dodecalactone and δ-dodecalactone, were also
identified in the coconut aroma produced during the induction period (12 d). A quite correlation was found
between the composition and odor profile of the produced aroma. The effect of varying the concentration of
sugarcane bagasse on 6-PP production and biomass growth was evaluated. The results revealed high 6-PP
production at 4.5 g sugarcane bagasse whereas the biomass showed significant (P
< 0.05) increase by
increasing the concentration of sugarcane bagasse.
The concentration of 6-PP, the most contribution of coconut aroma, produced in present study
(3.62 mg/g DM) was higher than that reported in previous studies conducted under the same fermentation
conditions. The significant increase in biomass with increasing the concentration of sugarcane bagasse may be
attributed to the increase in sugar content that acts as carbon and energy source.