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Title of Journal: Appl Microbiol Biotechnol

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Abbravation: Applied Microbiology and Biotechnology

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Springer-Verlag

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DOI

10.1002/9780470995969.ch14

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1432-0614

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Bioconversion of lutein using a microbial mixture—

Authors: Eduardo RodríguezBustamante Gabriela MaldonadoRobledo Marco Antonio Ortiz Carlos DíazÁvalos Sergio Sanchez
Publish Date: 2005/01/20
Volume: 68, Issue: 2, Pages: 174-182
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Abstract

The generation of aroma compounds by carotenoid cleavage in the 9–10 position was studied due to the importance of these compounds in the flavor and fragrance industry The bioconversion of the carotenoid lutein to C13 norisoprenoids utilizing a microbial mixture composed of Trichosporon asahii and Paenibacillus amylolyticus was carried out by a fermentation process Applying an experimental design methodology the effects of nutritional factors on the production of aroma compounds present in the tobacco profile were studied After an assessment of the significance of each nutritional factor the levels of the variables yielding the maximum response were calculated Glucose tryptone and yeast extract exerted a strong negative effect over the objective function with glucose being the strongest Lutein possessed a positive effect over the tobacco aroma production while sodium chloride and trace elements showed no influence over the process The yield attained after culture medium manipulation was almost tenfold higher compared with the base medium and the aroma mixture was characterized as 78dihydroβionol 952 78dihydroβionone 37 and βionone 11We are indebted to Beatriz Ruiz and Laura Escalante for technical support in this work and to Elizabeth Langley and Romina RodriguezSanoja for revising the manuscript ERB is the recipient of a fellowship from the Dirección General de Estudios de Posgrado Universidad Nacional Autónoma de México

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