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It is known that the apple pomace is a product without economic value, it contains considerable content of fiber and soluble solids, corresponding mainly of glucose, fructose and sucrose. With this composition, the apple pomace becomes a potential substrate for the growth of microorganisms without needing large nutritional supplementation. Thus, the objective of this study was to promote the bioconversion of apple pomace (Malus domestica cv Fuji) using pectinolytic microorganisms aiming the production of aromatic fruity compounds. Four strains (70, 73, 74 and 144) were used and different proportions of apple pomace 5, 10, 20 and 30% (w v-1) were tested as substrate to a liquid fermentation for 72 hours. It was observed a yield of 21.1 ± 2.43% bagasse and 78.9 ± 2.43% juice. The bagasse had large quantities of water (76.5 ± 5.39%). Among the proportions, the most appropriate was 20%, presenting fluidity and production of aroma. All strains grew on the medium and in accordance with sensory analysis only 70 and 74 strains produced fruit aroma that were described as banana flavor. This study is the first report using apple pomace as a potential appliance for the bioconversion aimed at producing fruity aroma without needing large nutritional supplementation

UTILIZATION OF APPLE POMACE AS SUBSTRATE FOR PECTINOLYTIC MICROORGANISMS FOR THE PRODUCTION OF AROMATIC FRUITY COMPOUNDS