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

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.