Potential of Endophytic Microorganisms in Fermentative Processes Using Agro-Industrial Waste as Substrates

• Published in: Fermentation (Basel) Vol. 10; no. 8; p. 430
• Main Authors: Leite Neta, Maria Terezinha Santos, Sandes, Rafael Donizete Dutra, De Jesus, Mônica Silva, Araujo, Hannah Caroline Santos, Dos Santos, Raquel Anne Ribeiro, Santana, Luciana Cristina Lins De Aquino, Narain, Narendra
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01-08-2024
• Subjects: Acetic acid; Agricultural wastes; Aroma compounds; Aromatic compounds; Asepsis; Biotechnology; Biotechnology industry; Coffee; Composition; Endophytes; Enzymes; Esters; Ethyl acetate; Fermentation; Fruits; Fungi; GC-MS analysis; Genetic diversity; Industrial wastes; Kloeckera apiculata; Leaves; MALDI-TOF MS identification; Methods; Microorganisms; Production processes; Seeds; sensory analysis; volatile compounds; Brazil
• ISSN: 2311-5637; 2311-5637
• DOI: 10.3390/fermentation10080430

This study investigated the potential of endophytic microorganisms in fermentative processes using agro-industrial residues as substrates. The aim was to explore sustainable biotechnological methods for producing valuable compounds from waste. Endophytic microorganisms were isolated from strawberry, lychee, and tangerine and used in fermentative processes with passion fruit, guava, and pineapple residues. Key methods included isolating and screening potent aroma-producing microorganisms, identifying them using MALDI-TOF MS, and analyzing volatile compounds by GC-MS. The results identified 37 endophytic microorganisms, with Kloeckera apiculata presenting the greatest aromatic potential. Fermentation with agro-industrial residues produced significant volatile compounds, identifying 27, 23, and 22 compounds from passion fruit, pineapple, and guava residues, respectively. The main conclusions highlighted the high production of ethyl acetate and 2-phenylethyl acetate, which contributed to fruity and floral aromas. The novelty of this study lies in the use of endophytic microorganisms isolated from tropical fruits to biotransform agro-industrial waste into high-value aromatic compounds, offering economic and environmental benefits. This research is significant, as it proposes a sustainable approach to valorize waste and produce natural aroma compounds through biotechnological processes.