Naslov
Biotransformation of grape pomace with Ceriporiopsis subvermispora

Autori
Šelo, Gordana ; Bucić-Kojić, Ana ; Planinić, Mirela ; Tišma, Marina

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
1st Young Scientist Day - PhD Conference - Book of Abstracts / Jokić, Stela ; Kovač, Tihomir - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2018, 9-9

Skup
1st Young Scientist Day - PhD conference

Mjesto i datum
Osijek, Hrvatska, 14.06.2018

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Domaća recenzija

Ključne riječi
grape pomace ; solid-state fermentation ; Ceriporiopsis subvermispora ; polyphenolic compounds

Sažetak
Grape pomace is a lignocellulosic-type of waste originated from winemaking process. It is consisted primarily of the skin, pulp, seeds and stems, and presents a source of polyphenolic compounds that are entrapped within the lignocellulosic structure. Filamentous fungi due to the complex enzymatic system have a great potential for biotransformation of lignocellulose into value-added products during solid-state fermentation (SSF). The aim of this work was to investigate the influence of biological treatment of grape pomace with white-rot fungus Ceriporiopsis subvermispora on the enhancement of a variety of polyphenolic compounds production. SSF was performed during fifteen days. Nineteen different phenolic compounds such as hydroxybenzoic and hydroxycinnamic acides derivates, flavan-3-ols, flavonols, procyanidins dimers and stilbene were analysed before, during and after the biological treatment by gradient UHPLC method. Enhanced level of phenolic acids was observed after first two days of biological treatment. Initial content of gallic acid (GA), syringic acid (SA), vanillic acid (VA) and p-coumaric acid (p-CA) prior biological treatment were 199.9 μg/gdb, 79.0 μg/gdb, 34.4 μg/gdb and 4.5 μg/gdb, respectively. After biological treatment, content of GA, SA, VA and p-CA was higher up to 1.37-, 1.73-, 1.54-, and 1.84-fold, respectively.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA