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Applied Biochemistry and Biotechnology

, Volume 162, Issue 8, pp 2221–2231 | Cite as

Microbial Oxidation of (-)-α-pinene to Verbenol Production by Newly Isolated Strains

  • Ieda Rottava
  • Priscila F. Cortina
  • Camila A. Zanella
  • Rogerio L. Cansian
  • Geciane Toniazzo
  • Helen TreichelEmail author
  • Octavio A. C. Antunes
  • Enrique G. Oestreicher
  • Debora de Oliveira
Article

Abstract

Verbenol is a bicyclicbicycle secondary allylic alcohol, with pronounced camphor and mint flavor notes, mainly used as food flavoring. This compound is also used to control harmful insects, and hence has potential for using in agriculture, and is an intermediate in the synthesis of valuable perfume and medicinal substances. This work is focused on the microbial oxidation of (-)-α-pinene to verbenol production. To carry out the present study, 405 microorganisms were tested for their ability to bioconvert the substrate. From the isolated microorganisms, 193 were selected in the pre-screening using mineral medium for limonene degradation. At the screening step, 31 strains were able to convert (-)-α-pinene in verbenol. The highest concentration in verbenol from (-)-α-pinene was about 125.6 mg/L for yeast isolated from orange juice industrial residue.

Keywords

Screening Biotransformation (-)-α-Pinene Verbenol Monoterpenes 

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Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  • Ieda Rottava
    • 1
  • Priscila F. Cortina
    • 2
  • Camila A. Zanella
    • 2
  • Rogerio L. Cansian
    • 2
  • Geciane Toniazzo
    • 2
  • Helen Treichel
    • 2
    Email author
  • Octavio A. C. Antunes
    • 1
  • Enrique G. Oestreicher
    • 1
  • Debora de Oliveira
    • 2
  1. 1.Department of BiochemistryInstituto de QuímicaRio de JaneiroBrazil
  2. 2.Department of Food EngineeringURI - Campus de ErechimErechimBrazil

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