Fatty acid hydroperoxide lyase of green bell pepper:: cloning in Yarrowia lipolytica and biogenesis of volatile aldehydes

被引：42

作者：

Bourel, G

Nicaud, JM

Nthangeni, B

Santiago-Gomez, P

Belin, JM

Husson, F

机构：

[1] Univ Bourgogne, ENSBANA, Microbiol Lab, UMR 1232,UB INRA, F-21000 Dijon, France

[2] CNRS, INRA, INAPG, UMR 2585,Lab Microbiol & Genet Mol, F-78850 Thiverval Grignon, France

[3] Univ Orange Free State, Fac Nat & Agr Sci, Dept Microbial Biochem & Food Biotechnol, ZA-2300 Bloemfontein, South Africa

来源：

ENZYME AND MICROBIAL TECHNOLOGY | 2004年 / 35卷 / 04期

关键词：

cloning; hydroperoxide lyase; volatile compounds; bioconversion; whole cells;

D O I：

10.1016/j.enzmictec.2003.12.014

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Fatty acid hydroperoxide lyase (HPO lyase) is a cytochrome P450 acting on fatty acid hydroperoxides in many organisms. The expression of green bell pepper HPO lyase in the yeast Yarrowia lipolytica is described for the first time. HPO lyase activity from yeast extract and whole yeast cells is measured and aldehydes production from yeast extract and whole yeast cells is compared. 1200 U/L reaction medium were obtained after 96 h of culture on olive oil rich medium. The quantity of C6-aldehydes produced is the highest (350 mg/L reaction medium) when hydroperoxides are added directly in the culture medium supplemented with olive oil. (C) 2004 Elsevier Inc. All rights reserved.

引用

页码：293 / 299

页数：7

共 38 条

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