On the steric course of the microbial generation of (Z6)-gamma-dodecenolactone from (10R, S) 10-hydroxy-octadeca-(E8, Z12)-dienoic acid

Allegrone, Gianna; Barbeni, Massimo; Cardillo, Rosanna; Fuganti, Claudio; Grasselli, Piero; Miele, Anna; Pisciotta, Antonella

doi:10.1007/bf01026755

Cited by 15 publications

(2 citation statements)

References 7 publications

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“…For instance, Collin and Halim (1972) reported 6-pentyl-2-pyrone, which has a coconut aroma, to be the main volatile flavor component in cultures of Trichoderma viride. Some other fungi such as Tyromyces sambuceus and Cladosporium suaveolens also produce coconut flavor emanating lactones, namely, γ-decalactone and δ-dodecalactone from ricinoleic and linoleic acid, respectively (Kapfer et al, 1989;Allegrone et al, 1991). Yeasts such as Candida tropicalis and Yarrownia lipolytica can degrade ricinoleic acid to C16, C14, and C12 acids and also accumulate δdecalactone, which exhibits fruity and oily aroma (Gatfield, 1999).…”

Section: Lactonesmentioning

confidence: 99%

Prospecting the Potential of Agroresidues as Substrate for Microbial Flavor Production

Sharma

Singh

et al. 2020

Front. Sustain. Food Syst.

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With the growing consumer demand for natural food products, including food flavors, efforts toward identifying biotechnological interventions for their production have increased tremendously. The present paper reviews the production of flavor compounds by microbial biosynthesis or biotransformation, and their enzymes involved in synthesis and conversion from progenitor substrates. More importantly, the use of abundant, inexpensive, and nutrient-rich lignocellulosic waste generated by the processing setups of agro-industries as a potential substrate for the microbial production of flavor compounds under solid-state fermentation is reviewed. The article provides insights regarding the development of an efficient and cost-effective process to produce important flavors from agroresidues. The biotechnological route will also help in safe and eco-friendly management of wastes generated from agriculture.

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Section: Lactonesmentioning

confidence: 99%

Prospecting the Potential of Agroresidues as Substrate for Microbial Flavor Production

Sharma

Singh

et al. 2020

Front. Sustain. Food Syst.

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show abstract

“…However, in most cases, (R)-␥-lactones are found as the dominating enantiomer, whereas a variation of (R/S) ratios of lactone enantiomers was revealed during production of lactones by different microorganisms. 7,8,[12][13][14][15] On the other hand, chiral analysis of the lactones obtained during the microbial conversion of fatty acids provides complementary information on the biosynthetic pathways involved. 8,14,15 This paper reports the study of the chirality of ␥-lactones produced during the microbial conversion of soy bean fatty acids by Penicillium roqueforti spores in the presence of lipase MY.…”

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confidence: 99%