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Production of flavour esters by Rhizopus oryzae (1995)

Molinari, F. ; Marianelli, G. ; Aragozzini, F.

Springer

Applied microbiology and biotechnology 43 (1995), S. 967-973

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ISSN: 1432-0614

Source: Springer Online Journal Archives 1860-2000

Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology

Notes: Abstract Microbial production of different alipathic 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 semicontinous and continous addition of the substrates with satisfactory yields (144 g l−1 in 264 h and 142 g l−1 in 48 h respectively).

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1007/BF00166910

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