Production of 6-pentyl-α-pyrone by Trichoderma harzianum using Agro-industrial Residues

Aroma is one of the main attributes that determine the choice and consumption of food and beverages. Many microorganisms have the potential to synthesize substances with a characteristic flavour. The fermentation process offers the possibility of mild reaction conditions and alternatives in residue recovery. In this paper we evaluate the production of 6-pentyl-α-pyrone by Trichoderma harzianum in different agro-industrial residues (sugarcane bagasse, coconut shell powder and cassava bagasse). Aroma was analyzed through gas chromatography coupled to headspace extraction. Sugarcane bagasse was selected as production medium. The tests done in order to evaluate the microorganism lactone toxic level did not show a complete inhibition in cell growth. A central composite design was used to verify the influence of the nutrients concentration (C/N) and temperature in lactone productio. The largest production of aroma compound resulted in 3.78 mg/g DM at the 7^th day. Only the effect of temperature was significant in the model (p < 0.05) for the maximum concentration of the aroma, being directed to values from 25 to 28ºC