Biotransformation of citronellol in rose-oxide using cassava wastewater as a medium

Detalhes bibliográficos
Autor(a) principal: Maróstica Jr.,Mário Roberto
Data de Publicação: 2006
Outros Autores: Pastore,Gláucia Maria
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612006000300032
Resumo: The use of liquid cassava waste (manipueira) as the medium for the biotransformation of citronellol using a Penicillium sp strain was studied. The strain was able to grow in the waste and production of cellular mass reaching 25 g/L over three days of contact of the spores with the medium. Submerged cultures of Penicillium sp grown in manipueira were able to convert the substrate into cis- and trans-rose oxides when the cells were transferred into a mineral medium for the biotransformation experiments. The production of rose oxide increased by more than 2.4 times using this 2 media process as compared to processes using only a manipueira medium (cassava medium). Auto-oxidation products were not detected in the control experiments.
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spelling Biotransformation of citronellol in rose-oxide using cassava wastewater as a mediumbiotransformationmanipueiracitronellolPenicillium sp.The use of liquid cassava waste (manipueira) as the medium for the biotransformation of citronellol using a Penicillium sp strain was studied. The strain was able to grow in the waste and production of cellular mass reaching 25 g/L over three days of contact of the spores with the medium. Submerged cultures of Penicillium sp grown in manipueira were able to convert the substrate into cis- and trans-rose oxides when the cells were transferred into a mineral medium for the biotransformation experiments. The production of rose oxide increased by more than 2.4 times using this 2 media process as compared to processes using only a manipueira medium (cassava medium). Auto-oxidation products were not detected in the control experiments.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2006-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612006000300032Food Science and Technology v.26 n.3 2006reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612006000300032info:eu-repo/semantics/openAccessMaróstica Jr.,Mário RobertoPastore,Gláucia Mariaeng2006-11-06T00:00:00Zoai:scielo:S0101-20612006000300032Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2006-11-06T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Biotransformation of citronellol in rose-oxide using cassava wastewater as a medium
title Biotransformation of citronellol in rose-oxide using cassava wastewater as a medium
spellingShingle Biotransformation of citronellol in rose-oxide using cassava wastewater as a medium
Maróstica Jr.,Mário Roberto
biotransformation
manipueira
citronellol
Penicillium sp.
title_short Biotransformation of citronellol in rose-oxide using cassava wastewater as a medium
title_full Biotransformation of citronellol in rose-oxide using cassava wastewater as a medium
title_fullStr Biotransformation of citronellol in rose-oxide using cassava wastewater as a medium
title_full_unstemmed Biotransformation of citronellol in rose-oxide using cassava wastewater as a medium
title_sort Biotransformation of citronellol in rose-oxide using cassava wastewater as a medium
author Maróstica Jr.,Mário Roberto
author_facet Maróstica Jr.,Mário Roberto
Pastore,Gláucia Maria
author_role author
author2 Pastore,Gláucia Maria
author2_role author
dc.contributor.author.fl_str_mv Maróstica Jr.,Mário Roberto
Pastore,Gláucia Maria
dc.subject.por.fl_str_mv biotransformation
manipueira
citronellol
Penicillium sp.
topic biotransformation
manipueira
citronellol
Penicillium sp.
description The use of liquid cassava waste (manipueira) as the medium for the biotransformation of citronellol using a Penicillium sp strain was studied. The strain was able to grow in the waste and production of cellular mass reaching 25 g/L over three days of contact of the spores with the medium. Submerged cultures of Penicillium sp grown in manipueira were able to convert the substrate into cis- and trans-rose oxides when the cells were transferred into a mineral medium for the biotransformation experiments. The production of rose oxide increased by more than 2.4 times using this 2 media process as compared to processes using only a manipueira medium (cassava medium). Auto-oxidation products were not detected in the control experiments.
publishDate 2006
dc.date.none.fl_str_mv 2006-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612006000300032
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612006000300032
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612006000300032
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.26 n.3 2006
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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