Natural flavourings from biotechnology for foods and beverages - Natural Food Additives, Ingredients and Flavourings - page 240

Table 11.2 Continued

Product Precursor Biocatalyst Process information Reference

Up to ~150 g L −1 (1.03M) (167 hours), 65 mL
column reactor

Carveol Rhodococcus erythropolis 18

C = ~35 mg L −1 (6-72 hours) Verbenone α -Pinene Aspergillus niger 19

Hormonema sp. C = 300 mg L −1 (96 hours) 14

Nootkatone Valencene Pleurotus sapidus (lyophilized) C = 320 mg L −1 (24 hours), P = 13 mg L −1 /h 20

Monoterpene acids
Perillic acid C = 31 g L −1 (7 days), in situ product recovery Limonene Pseudomonas putida 21

Monoterpene ethers
Rose oxide Citronellol Penicillium sp. C = 73.4 mg L −1 (5 days) 22

C = 357 mg L −1 (3 days), P = 120 mg L −1 /day

Linalool oxide Linalool Corynespora cassiicola 23

Carotenoids
β-Ionone β -Carotene Ischnoderma benzoinum C = 8 (in mol %) (12 hours) 24

Vanillin
Vanillin C = 11.5 g L −1 (conversion rate of 77.8%, after

32 hours)

Ferulic acid Amycolatopsis sp. 25

C = 13.9 g L −1 (yield of 75%, after 17 hours)

Vanillin Ferulic acid Streptomyces setonii 26

Notes:
References: 1 = Rottava et al. (2010a); 2 = Tan et al. (1998); 3 = Bicas et al. (2010a); 4 = Bicas et al. (2010b); 5 = Rottava et al. (2011); 6 = Divyashree et al. (2006);
7 = Duetz et al. (2001); 8 = Wang et al. (2009); 9 = Trytek et al. (2009); 10 = Cheong and Oriel (2000); 11 = van Beilen et al. (2005); 12 = Rottava et al. (2010b);
13 = Rao et al. (2003); 14 = van Dyk et al. (1998); 15 = Savithiry et al. (1998); 16 = de Carvalho and da Fonseca (2003); 17 = Acosta et al. (1996); 18 = de Carvalho
et al. (2005); 19 = Agrawal and Joseph (2000a) and Rozenbaum et al. (2006); 20 = Fraatz et al. (2009); 21 = Mirata et al. (2009); 22 = Maróstica and Pastore (2006);
23 = Zorn et al. (2003); 24 = Mirata et al. (2008); 25 = Rabenhorst and Hopp (2000); 26 = Muheim et al. (2001).
The structures of the compounds cited are shown in Fig. 11.1.
C = concentration obtained (production); P = productivity; Y = yield.