PRODUCTION OF FLAVOR ESTERS BY RHIZOPUS-ORYZAE

被引：23

作者：

MOLINARI, F ^{[1
]}

MARIANELLI, G ^{[1
]}

ARAGOZZINI, F ^{[1
]}

机构：

[1] UNIV MILAN,DIPARTIMENTO SCI & TECNOL ALIMENTARI & MICROBIOL,SEZ MICROBIOL IND,I-20133 MILAN,ITALY

来源：

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY | 1995年 / 43卷 / 06期

关键词：

D O I：

10.1007/BF00166910

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 [微生物学]; 0836 [生物工程]; 090102 [作物遗传育种]; 100705 [微生物与生化药学];

摘要：

Microbial production of different aliphatic esters with flavour characteristic has been studied. Lyophilized whole cells of Rhizopus oryzae CBS 112-07 were found to be particularly suitable to catalyse the synthesis of different flavour esters (hexyl acetate: propionate, butyrate, caprylate; geranyl acetate, propionate, butyrate and 2- and 3-methylbutyl acetate, butyrate) in n-heptane. This strain was therefore utilized for the semipreparative production of geranyl butyrate by semicontinuous and continuous addition of the substrates with satisfactory yields (144gl(-1) in 264 h and 142gl(-1) in 48 h respectively).

引用

页码：967 / 973

页数：7

共 21 条

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