American Journal of Agricultural and Biological Sciences

Solid State Fermentation of Mexican Oregano (Lippia Berlandieri Schauer) Waste

Paola Melendez-Renteria, Virginia Nevarez-Moorillon, R. Rodriguez-Herrera and Cristobal Noe Aguilar

DOI : 10.3844/ajabssp.2012.76.81

American Journal of Agricultural and Biological Sciences

Volume 7, Issue 1

Pages 76-81

Abstract

Problem statement: Mexican oregano is recognized for their aromatic characteristics and flavor quality. Principal products obtained from the plant and marketing are the leaves and essential oil; however the extraction of the essential oil generates large amounts of agro industrial wastes; that can be used as support-substrates in Solid-State Fermentations (SSF). Approach: In this study a fungal bioprocess, as solid state fermentation using Mexican oregano wastes as support, for the use of these residues to obtain adds value products and/or molecules were developed. The fungal strain was selects by its adaptability to the support. The aqueous and non polar extracts were obtained kinetically until 120 h and then it was partially characterized (hydrolysable tannins, total sugar and proteins contents, antioxidant activity, tymol and carvacrol concentration). Results: Solid state fermentation of oregano wastes, with Aspergillus niger PSH, allowed the accumulation of a phenolic compound with catechin similar characteristics and could be responsible of the biotransformation of small amounts of carvacrol to thymol. Conclusion: These results could give an add value to Mexican oregano wastes and with more investigation the obtained products can be used in several industries.

Copyright

© 2012 Paola Melendez-Renteria, Virginia Nevarez-Moorillon, R. Rodriguez-Herrera and Cristobal Noe Aguilar. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.