Journal article

Authors list: Zorn, H; Langhoff, S; Scheibner, M; Berger, RG

Publication year: 2003

Pages: 331-336

Journal: Applied Microbiology and Biotechnology

Volume number: 62

Issue number: 4

ISSN: 0175-7598

DOI Link: https://doi.org/10.1007/s00253-003-1309-4

Publisher: Springer

Abstract: 
More than 50 filamentous fungi and yeasts, known for de novo synthesis or biotransformation of mono-, sesqui-, tri-, or tetraterpenes, were screened for their ability to cleave beta,beta-carotene to flavor compounds. Ten strains discolored a beta,beta-carotene-containing growth agar, indicating efficient degradation of beta,beta-carotene. Dihydroactinidiolide was formed as the sole conversion product of beta,beta-carotene in submerged cultures of Ganoderma applanatum, Hypomyces odoratus, Kuehneromyces mutabilis, and Trametes suaveolens. When mycelium-free culture supernatants from five species were applied for the conversions, nearly complete degradation of beta,beta-carotene was observed after 12 h. Carotenoid-derived volatile products were detected in the media of Ischnoderma benzoinum, Marasmius scorodonius, and Trametes versicolor. beta-lonone proved to be the main metabolite in each case, whereas beta-cyclocitral, dihydroactinidiolide, and 2-hydroxy-2,6,6-trimethylcyclohexanone were formed in minor quantities. Using a photometric bleaching test, the beta,beta-carotene cleaving enzyme activities of M. scorodonius were partially characterized.

Harvard Citation style: Zorn, H., Langhoff, S., Scheibner, M. and Berger, R. (2003) Cleavage of beta,beta-carotene to flavor compounds by fungi, Applied Microbiology and Biotechnology, 62(4), pp. 331-336. https://doi.org/10.1007/s00253-003-1309-4

APA Citation style: Zorn, H., Langhoff, S., Scheibner, M., & Berger, R. (2003). Cleavage of beta,beta-carotene to flavor compounds by fungi. Applied Microbiology and Biotechnology. 62(4), 331-336. https://doi.org/10.1007/s00253-003-1309-4