Enhanced benzaldehyde formation by a monokaryotic strain of Pycnoporus cinnabarinus using a selective solid adsorbent in the culture medium

被引:20
作者
Lomascolo, A [1 ]
Lesage-Meessen, L [1 ]
Labat, M [1 ]
Navarro, D [1 ]
Delattre, M [1 ]
Asther, M [1 ]
机构
[1] Fac Sci Luminy, Ecole Super Ingn Luminy, Ctr Enseignement Super Biotechnol, INRA,Lab Biotechnol Champignons Filamenteux, F-13288 Marseille 09, France
关键词
benzaldehyde; L-phenylalanine; Pycnoporus cinnabarinus; adsorbents;
D O I
10.1139/cjm-45-8-653
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
A monokaryotic strain of the white-rot fungus Pycnoporus cinnabarinus was shown to produce, in a 2-L bioreactor culture, 100 mg.L-1 benzaldehyde (bitter almond aroma) from L-phenylalanine with a productivity of 33 mg.L-1.day(-1). The addition of HP20 resin, a styrene divinylbenzene copolymer highly selective for benzaldehyde, enabled an eightfold increase in the production of benzaldehyde and a twofold increase in productivity. In the presence of HP20 resin, the production of 790 mg.L-1 benzaldehyde was concomitant with the synthesis of cinnamic acid derivatives of high organoleptic notes such as cinnamaldehyde, cinnamyl alcohol, and methyl cinnamate.
引用
收藏
页码:653 / 657
页数:5
相关论文
共 21 条
[1]   HIGHER FUNGI FOR GENERATING AROMA COMPONENTS THROUGH NOVEL BIOTECHNOLOGIES [J].
ABRAHAM, BG ;
BERGER, RG .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1994, 42 (10) :2344-2348
[2]   BIOTECHNOLOGICAL PRODUCTION OF FLAVOR COMPOUNDS .3. HIGH PRODUCTIVITY FERMENTATION OF VOLATILE FLAVORS USING A STRAIN OF ISCHNODERMA BENZOINUM [J].
BERGER, RG ;
NEUHAEUSER, K ;
DRAWERT, F .
BIOTECHNOLOGY AND BIOENGINEERING, 1987, 30 (08) :987-990
[3]   VOLATILE COMPONENTS OF MUSHROOM (AGARICUS-SUBRUFECENS) [J].
CHEN, CC ;
WU, CM .
JOURNAL OF FOOD SCIENCE, 1984, 49 (04) :1208-1209
[4]  
Clark G. S., 1995, Perfumer & Flavorist, V20, P53
[5]  
Dahiya Jagroop S., 1993, Indian Journal of Experimental Biology, V31, P874
[6]  
EVANS CT, 1987, BIO-TECHNOL, V5, P818
[7]  
Fabre CE, 1996, SCI ALIMENT, V16, P61
[8]   VANILLIN AS A PRODUCT OF FERULIC ACID BIOTRANSFORMATION BY THE WHITE-ROT FUNGUS PYCNOPORUS-CINNABARINUS-I-937 - IDENTIFICATION OF METABOLIC PATHWAYS [J].
FALCONNIER, B ;
LAPIERRE, C ;
LESAGEMEESSEN, L ;
YONNET, G ;
BRUNERIE, P ;
COLONNACECCALDI, B ;
CORRIEU, G ;
ASTHER, M .
JOURNAL OF BIOTECHNOLOGY, 1994, 37 (02) :123-132
[9]   Prospects for the microbial production of food flavours [J].
Feron, G ;
Bonnarme, P ;
Durand, A .
TRENDS IN FOOD SCIENCE & TECHNOLOGY, 1996, 7 (09) :285-293
[10]  
GALLOIS A, 1990, MYCOL RES, V4, P494