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Study on the production of 6-pentyl-a-pyrone using two methods of fermentation

Kalyani, A. and Prapulla, S. G. and Karanth, N. G. (1999) Study on the production of 6-pentyl-a-pyrone using two methods of fermentation. Applied Microbiology and Biotechnology, 53. pp. 610-612.

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Abstract

<p align="justify">The lactone 6-pentyl-a-pyrone has a characteristic coconut aroma and is produced by Tricho- derma species. A study on the fermentative production of 6-pentyl-a-pyrone in both surface and submerged conditions by Trichoderma harzianum was carried out. Maximum concentrations of 455 mg/l and 167 mg/l after 96 h and 48 h of fermentation in surface and submerged conditions, respectively, were obtained without using any additional recovery operations. The resultant yields are higher than those previously re- ported in the literature, which may be attributable to strain characteristics in combination with the choice of fermentation conditions employed in the present study. Enough scope exists for further improvement in the yields by optimizing the cultural and nutritional para- meters.</p>

Item Type: Article
Uncontrolled Keywords: 6-pentyl-a-pyrone fermentation
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 18 Flavonoid Chemistry
600 Technology > 05 Chemical engineering > 04 Fermentation Technology
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Nov 2005
Last Modified: 28 Dec 2011 09:25
URI: http://ir.cftri.com/id/eprint/218

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