Grape pomace extracts as fermentation medium for the production of potential biopreservation compounds

Maxwell Mewa-Ngongang, Heinrich W. Du Plessis, Seteno K.O. Ntwampe, Boredi S. Chidi, Ucrecia F. Hutchinson, Lukhanyo Mekuto, Neil P. Jolly

Research output: Contribution to journalArticlepeer-review

16 Citations (Scopus)


Microbial spoilage causes food losses in the food industry and as such, the use of synthetic chemical preservatives is still required. The current study proposes the use of agro-waste, i.e., grape pomace extracts (GPE), as production medium for biopreservation compounds. Production kinetics, subsequent to optimization using response surface methodology (RSM) for biopreservation compounds production was studied for three yeasts using GPE broth as a fermentation medium. The results showed that the highest volumetric zone of inhibition (VZI) was 1.24 L contaminated solidified media (CSM) per mL biopreservation compounds used (BCU) when Candida pyralidae Y1117 was inoculated in a pH 3-diluted GPE broth (150 g L - 1 ) incubated at 25 ? C for 24 h. Similar conditions were applied for Pichia kluyveri Y1125 and P. kluyveri Y1164, albeit under slightly elongated fermentation periods (up to 28 h), prior to the attainment of a maximum VZI of only 0.72 and 0.76 L CSM mL - 1 ACU, respectively. The potential biopreservation compounds produced were identified to be isoamyl acetate, isoamyl alcohol, 2-phenyl ethylacetate and 2-phenyl ethanol.

Original languageEnglish
Article number51
Issue number2
Publication statusPublished - Feb 2019
Externally publishedYes


  • Candida pyralidae
  • Growth inhibition activity
  • Optimization
  • Pichia kluyveri
  • Potential biopreservation compounds
  • Production kinetics

ASJC Scopus subject areas

  • Food Science
  • Microbiology
  • Health (social science)
  • Health Professions (miscellaneous)
  • Plant Science


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