کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9607711 | 45147 | 2005 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of medium composition and structure on the biosynthesis of the natural flavour 1-octen-3-ol by Penicillium camemberti
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
بیو مهندسی (مهندسی زیستی)
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Influence of medium composition and structure on the biosynthesis of the natural flavour 1-octen-3-ol by Penicillium camemberti Influence of medium composition and structure on the biosynthesis of the natural flavour 1-octen-3-ol by Penicillium camemberti](/preview/png/9607711.png)
چکیده انگلیسی
Biomass production of Penicillium camemberti was investigated in selected media, including synthetic media supplemented with either linoleic acid or soybean oil and a dairy medium containing soybean oil and found to be 6.5, 8.3 and 61Â g/l, respectively. The presence of soybean oil in the synthetic medium enhanced the production of 1-octen-3-ol, in vitro, by a factor of 8 compared to that obtained with the same synthetic medium containing linoleic acid. The use of the dairy medium in its liquid form or in its acid-gellified milk state as culture media enhanced the production, in vitro, of 1-octen-3-ol by 1.2- and three-fold, respectively, by the enzymic extracts obtained from the biomasses of P. camemberti compared to that found using the synthetic medium containing linoleic acid. However, the enzymatic production of 1-octen-3-ol by the P. camemberti extracts obtained using the dairy media was lower than that found using the synthetic medium supplemented with soybean oil.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Process Biochemistry - Volume 40, Issues 3â4, March 2005, Pages 1395-1400
Journal: Process Biochemistry - Volume 40, Issues 3â4, March 2005, Pages 1395-1400
نویسندگان
Florence Husson, Krum Nikolov Krumov, Eliane Cases, Philippe Cayot, Barbara Bisakowski, Selim Kermasha, Jean-Marc Belin,