@article {10.3844/ajabssp.2012.76.81,
article_type = {journal},
title = {Solid State Fermentation of Mexican Oregano (Lippia Berlandieri Schauer) Waste},
author = {Melendez-Renteria, Paola and Nevarez-Moorillon, Virginia and Rodriguez-Herrera, R. and Aguilar, Cristobal Noe},
volume = {7},
year = {2012},
month = {Mar},
pages = {76-81},
doi = {10.3844/ajabssp.2012.76.81},
url = {https://thescipub.com/abstract/ajabssp.2012.76.81},
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.},
journal = {American Journal of Agricultural and Biological Sciences},
publisher = {Science Publications}
}