Fruits fermentation

The fungal bioconversion of limonene was further studied [82]. Penicillium sp. cultures were isolated from rotting orange rind that utilised limonene and converted it rapidly to a-terpineol. Bowen [83] isolated two common citrus moulds, Penicillium italicum and P. digitatum, responsible for the postharvest diseases of citrus fruits. Fermentation of P. italicum on limonene yielded cis- and frans-carveol (93) (26%) as main products, together with cis- and from-p-mentha-2,8-dien-l-ol (110) (18%), (+)-carvone (94) (6%), p-mentha-1,8-dien-4-ol (111) (4%), perillyl alcohol (100) (3%), p-menth-8-ene-1,2-diol (98) (3%), Fig. (17). Conversion by P. digitatum yielded the same products in lower yields. The two alcohols />-mentha-2,8-dien-1 -ol (110) and p-mentha-1,8-dien-4-ol (111) were not described in the transformation studies where soil Pseudomonads were used [69]. 

Fruit Fermentation basically, almost any limit that is suitable for human consumption can serve as raw material for wine particularly well-known are elderberry, gooseberry, strawberry, feijoa (pineapple guava), plum, and passion ftuit wines. The alcohol content of such Obstweine can be up to 18Vol%. 

Vegetable and Fruit Fermentation by Lactic Acid Bacteria... 

Table 14.1. Main criteria and corresponding metaboiic traits to seiect starters forvegetabie and fruit fermentation.

Physiology and Biochemistry of LAB during Vegetable and Fruit Fermentation... 

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