γ-decalactone is a fruity and creamy aroma compound, generally used in the flavor industry due to its peachy odor and a low detection threshold of 0.088 ppm in water. Until now, the variables affecting γ-decalactone production are not fully understood and optimized. In the present study, cost-effective fermentation medium process was developed to obtain the maximum production of γ-decalactone by Sporidiobolus salmonicolor through screening of various nutritional and physical parameters by Plackett-Burman design. A total of eleven process variables such as castor oil, NH4Cl, tween 80, pH, inoculum size, incubation time, temperature, KH2PO4, CaCl2.2H2O, FeSO4.7H2O, and MgSO4.7H2O were used for screening experiments. Biomass was estimated using a Neubauer improved counting chamber. Cell viability measured through methylene blue method. Lactones are estimated using Gas chromatography. The effect of selected variables on γ-decalactone production was examined through analysis of variance, confidence level, coefficient value, and standard effect plot. The results of PBD model suggests that five variables namely castor oil, pH, inoculum size, incubation time and the temperature had shown a significant effect on γ-decalactone production, whereas remaining six variables didn’t show a much effect onγ- decalactone production. The R2 value (0.99) of analysis of variance (ANOVA) recommended that the model used for response prediction is significant (p<0.05). The standard effect plot for each component and its behavior provided the precise data through which screened variables can be selected for further optimization. In comparison with the basal medium, 48% higher γ-decalactone production was obtained from the optimized medium and γ- decalactone production was found to be 98.5 mg/l.
Volume 11 | Issue 9