Growth and Production of γ-Decalactone and Cis-6-Dodecen-4-Olide by Sporobolomyces odorus in the Presence of Fatty Acids and Oils

スポンサーリンク

概要

• 論文の詳細を見る

• Sporobolomyces odorus produces γ-decalactone and cis-6-dodecen-4-olide, substances which exhibit odors characteristic of peaches and lamb meat (mutton), respectively. The growth and production of γ-decalactone by S. odorus in broth to which fatty acids or oils had been added were investigated. The addition of decanoic acid or dodecanoic acid to the culture reduced the growth and production of γ-decalactone by S. odorus. Without affecting the growth, the presence of Migiyol oil reduced the yield, whereas the addition of castor oil enhanced the production of γ-decalactone by S. odorus. The greatest enhancement, with a yield of 8.62 mg/l of γ-decalactone, about six times that in the control broth, was noted when 3% castor oil was added after 24 h of cultivation. On the other hand, the fatty acids and oils tested either reduced or had no effect on the production of cis-6-dodecen-4-olide by S. odorus.

• 社団法人日本生物工学会の論文
• 1994-07-25

著者

• Lee Shiow-Ling

  Department of Bioengineering Tatung University

• CHOU CHENG-CHUN

  Graduate Institute of Food Science and Technology, National Taiwan University

• Chou Cheng-chun

  Graduate Institute Of Food Science And Technology National Taiwan University

• Lee Shiow-ling

  Department Of Biological Engineering Tatung Institute Of Technology

• Lee Shiow-ling

  Department Of Bioengineering Engineering Tatung University

関連論文

• EP-P43 Some properties of immobilized Pseudomonas cepacia lipase onto magnetic nanoparticles(Section VII Enzyme and Protein Engineering)
• Effects of Various Fatty Acid Components of Castor Oil on the Growth and Production of γ-Decalactone by Sporobolomyces odorus
• Growth of and Production of γ-Decalactone by Sporobolomyces odorus in Jar Fermentors as Affected by pH, Aeration and Fed-Batch Technique
• Growth and Production of γ-Decalactone and Cis-6-Dodecen-4-Olide by Sporobolomyces odorus in the Presence of Fatty Acids and Oils
• Changes of Microbial Flora and Enzyme Activity during the Aging of Tou-Pan-Chiang, a Chinese Fermented Condiment
• Mycelial Propagation and Enzyme Production in Koji Prepared with Aspergillus oryzae on Various Rice Extrudates and Steamed Rice
• EP-P42 Immobilization of cellulase from Trichoderma reesei onto magnetic nanoparticles and effects of ionic liquid on cellulose hydrolysis(Section VII Enzyme and Protein Engineering)
• Optimizing the Submerged Cultivation of Monascus anka via a Sequential Pseudo-Uniform Design Method
• Fermentation temperature affects the antioxidant activity of the enzyme-ripened sufu, an oriental traditional fermented product of soybean(BREWING AND FOOD TECHNOLOGY)
• Antimutagenic Activity of Several Probiotic Bifidobacteria against Benzo [a]pyrene
• Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean(BREWING AND FOOD TECHNOLOGY)
• Enhancing the antitumor cell proliferation and Cu^-chelating effects of black soybeans through fermentation with Aspergillus awamori(BREWING AND FOOD TECHNOLOGY)
• Effect of lactic fermentation on the total phenolic, saponin and phytic acid contents as well as anti-colon cancer cell proliferation activity of soymilk(BREWING AND FOOD TECHNOLOGY)
• Enhancing the antitumor cell proliferation and Cu^-chelating effects of black soybeans through fermentation with Aspergillus awamori

もっと見る 閉じる

スポンサーリンク