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Production of verbenol, a high valued food flavourant from a fusant strain of Aspergillus niger

Vidya, C. M. and Agrawal, R. (2003) Production of verbenol, a high valued food flavourant from a fusant strain of Aspergillus niger. Applied Microbiology and Biotechnology, 62. pp. 421-422.

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Abstract

<p align="justify">A hyperperformer for the production of verbenol was produced from the fusion of two improved strains of Aspergillus niger. A 2-deoxy glucose de-repressed mutant [high sporulation (50%), viability (80%) showing a conversion of 15.6% of initial a-pinene to verbenol in 6 h under the conditions used] was fused with another strain enriched with a-pinene (26.4% of a pinene converted to verbenol) to obtain a final verbenol conversion yield of 48.6% of initial a pinene.</p>

Item Type: Article
Uncontrolled Keywords: verbenol aspergillus niger food flavourant
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 04 Fungi
600 Technology > 08 Food technology > 09 Food Microbiology
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
Divisions: Food Microbiology
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/221

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