Utilization of Agro- food industrial waste to produce flavor compounds Using biotechnology

Abstract

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. This research's major goal was to make natural flavor compounds from Agro-waste of Ocimumbasilicum L. Sonchus oleraceus ,Orange pomace, Carrot waste and Soy bean waste, using ten different microorganism strains (fungi, yeasts, and bacteria), Flavors were produced from O.basilicum L. Sonchus oleraceus ,Orange pomace, Carrot waste, Soy bean waste, waste via microbial fermentation employing four fungal strains(Aspergillus.fumigatusF-225, Trichoderma viride F-216, Aspergillus.oryzaeF-923, Aspergillus niger f-258), five Bacilli bacterial strains(Bacillus subtilis NRCR-22 , Bacillus subtilis NRCH-123 ,Bacillus subtilis NRCF -510 ,Bacillus subtilis NRCM-62,Bacillus subtilis NRCZ-144 ) and Saccharomyces cerevisiae F-307 via solid-state fermentation techniques, then the volatiles were extracted by headspace and identified utilizing GC/MS The major component and its percentage differ between fermented and unfermented O. basilicum L. waste, Sonchus oleraceus ,Orange pomace, Carrot waste, Soy bean waste,. , Using solid-state fermentation of agro food industrial wastes, utilizing the ten microorganisms examined, can be applied to produce valuable and interesting natural flavors such as (Butter, Cheese, nutty, honey and Fruity aromas).Determine the antimicrobial activity of resulting flavours.