Bioconversion of lutein using a microbial mixture- : maximizing the production of tobacco aroma compounds by manipulation of culture medium

The generation of aroma compounds by carotenoid cleavage in the 9-10 position was studied, due to the importance of these compounds in the flavor and fragrance industry. The bioconversion of the carotenoid lutein to C(13) norisoprenoids utilizing a microbial mixture composed of Trichosporon asahii a...

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Bibliographic Details
Published in:Applied microbiology and biotechnology 2005-08, Vol.68 (2), p.174-182
Main Authors: RODRIGUEZ-BUSTAMANTE, Eduardo, MALDONADO-ROBLEDO, Gabriela, ANTONIO ORTIZ, Marco, DIAZ-AVALOS, Carlos, SANCHEZ, Sergio
Format: Article
Language:English
Subjects:
Analysis
Aromatic compounds
Bacillus - enzymology
Bacillus - growth & development
Bioconversions. Hemisynthesis
Biological and medical sciences
Biosynthesis
Biotechnology
Butylated Hydroxytoluene - metabolism
Carotenoids
Composition
Culture Media
Culture media (Biology)
Experimental design
Fermentation
Food science
Fundamental and applied biological sciences. Psychology
Glucose
Lutein - metabolism
Methods. Procedures. Technologies
Microbiological chemistry
Nicotiana
Norisoprenoids - metabolism
Objective function
Observations
Odorants
Paenibacillus
Peptones
Research Design
Sodium chloride
Tobacco
Trace elements
Trichosporon - enzymology
Trichosporon - growth & development
Trichosporon asahii
Yeasts
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Summary:The generation of aroma compounds by carotenoid cleavage in the 9-10 position was studied, due to the importance of these compounds in the flavor and fragrance industry. The bioconversion of the carotenoid lutein to C(13) norisoprenoids utilizing a microbial mixture composed of Trichosporon asahii and Paenibacillus amylolyticus was carried out by a fermentation process. Applying an experimental design methodology, the effects of nutritional factors on the production of aroma compounds present in the tobacco profile were studied. After an assessment of the significance of each nutritional factor, the levels of the variables yielding the maximum response were calculated. Glucose, tryptone, and yeast extract exerted a strong negative effect over the objective function, with glucose being the strongest. Lutein possessed a positive effect over the tobacco aroma production, while sodium chloride and trace elements showed no influence over the process. The yield attained after culture medium manipulation was almost ten-fold higher, compared with the base medium; and the aroma mixture was characterized as: 7,8-dihydro-beta-ionol (95.2%), 7,8-dihydro-beta-ionone (3.7%), and beta-ionone (1.1%).
ISSN:0175-7598
1432-0614
DOI:10.1007/s00253-004-1868-z