AI Article Synopsis
- The research focuses on producing aroma compounds from carotenoid cleavage, which are significant in flavor and fragrance industries.
- A microbial fermentation process using Trichosporon asahii and Paenibacillus amylolyticus converts lutein to C(13) norisoprenoids, with nutritional factors impacting production.
- Key findings indicate that glucose, tryptone, and yeast extract negatively affect aroma production, while lutein positively influences it, leading to a nearly ten-fold increase in yield compared to the base medium.
Article Abstract
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%).
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| http://dx.doi.org/10.1007/s00253-004-1868-z | DOI Listing |
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