References

Abraham WR, Hoffman HMR, Kieslich K, Reng G, and Stumpf G (1985). Biotransformation of (R)-(+) limonene by Penicillium digitatum DSM 62840. In: Porter R, Clark S eds. Enz Organic Synth Ciba Found Symp 1985. Vol. 111. London: Pitman Press. p 146.

Abraham WR, Stumpf B, and Kieslich K (1986). Microbial transformation of terpenoids with 1-p-menthene skeleton. Appl Microbiol Biotechnol 24:24-30.

Agrawal R and Joseph R (2000a). Optimisation of conditions for the biotransformation of a-pinene to verbenone by a food isolate Penicillium sp. J Food Sci Technol 37:430-432.

Agrawal R and Joseph R (2000b). Factors affecting bioconversion of a-pinene to verbenone by resting cells of Aspergillus niger. Appl Microbiol Biotechnol 53:335-337.

Agrawal R, Joseph R, and Gurudutt KN (1996). Biotransformation of a-pinene to flavour volatiles by Aspergillus niger. Ind J Microbiol 36:121-122.

Agrawal R, Nazhath ul-Ainn, Deepika, and Joseph R (1999). Improvement in the biotransformation of a-pinene to verbenol in Aspergillus sp. and Penicillium sp. by induced mutation using chemicals and UV irradiation. Biotechnol Bioeng 63:249-252.

Agrawal R, Deepika, and Vimala S (2000). Microbial bioconversion of nerol to dihydrocarvyl acetate by Mucor sp. Ind J Microbiol 40:49-52.

Armstrong DW, Gillies B, and Yamazaki H (1989). Natural flavors produced by biotechnological processing. In: Teranishi R, Buttery RG, Shahidi F eds. Flavour Chemistry, Trends and Developments. Washington, DC: Amer. Chem. Soc. pp 105-120.

Benoni H, Taraz K, Korth H, and Pulverer G (1990). Characterisation of 6-pentyl-a-pyrone from the soil fungus Trichoderma koningii. Naturwissenschaften 77:539-540.

Berge VP and Evenhuis B (1998). Flavours into the 21st century. Perfum Flavor 23:2-13.

Berger RG, Neuhauser K, and Drawert F (1987). Biotechnological production of flavour compounds. III: High productivity fermentation of volatile flavours using a strain of Ischnoderma benzoinum. Biotechnol Bioeng 30:987-990.

Berger RG, Drawert F, and Tiefel P (1992). Naturally occurring flavours from fungi, yeast and bacteria. In: Patterson RLS, Charlwood BV, Macleod G, Williams AA eds. Bioformation of Flavours. Cambridge, UK: Royal Soc. Chem. pp 21-32.

Bhattacharyya PK and Ganapathy K (1965). Microbiological transformations of terpenes Part VI—studies on the mechanism of some fungal hydroxylation reactions with aid of modern system. Ind J Biochem 2:137-145.

Bhattacharyya PK, Prema BR, Kulkarni BD, and Pradhan SK (1960). Microbiological transformation of terpenes: hydroxylation of a-pinene. Nature 20:689-690.

Bowen ER (1975). Potential byproducts from microbial transformation of D-limonene. Fl State Hortic Soc: 304-309.

Brunerie P, Benda I, Bock G, and Schreier P (1987). Bioconversion of citronellol by Botrytis cinerea. Appl Microbiol Biotechnol 27:6-10.

Card A and Avisse C (1977). Comparative study of the aroma of raw and cooked mushrooms (Agaricus bisporus L). Ann Technol Agric 27:287-293.

Cardillo R, Fungarnti C, Sacerdote G, Barbeni M, Cabella P, and Squarcia F (1990). Eur. Pat. No 356,291.

Carina G (1995). European flavour market growing rapidly. J Food Technol 49:34.

Casey J and Dobb R (1992). Microbial routes to aromatic aldehydes. Enzyme Microb Technol 14:739-747.

Chalier P and Crouzet J (1992). Production of lactones by Penicillium roqueforti. Biotechnol Lett 14:275-280.

Christen P and Rainbault M (1991). Optimisation of culture medium for aroma production by Ceratocystis fimbriata. Biotechnol Lett 13:521-526.

Demyttenaere JCR (2001). Biotransformation of terpenoids by microorganisms. Studies in natural products chemistry. In: Atta-ur-Rahman ed. Bioactive Natural Products (Part F). 25. UK: Elsevier Science Publishers. pp 125-178.

Demyttenaere JCR and DePooter HL (1996). Biotransformation of geraniol and nerol by spores of Penicillium italicu. Phytochemistry 41:1079-1082.

Demyttenaere JCR and DePooter HL (1998). Biotransformation of citral and nerol by spores of Penicillium digitatum. Flavour Fragr J 13:173-176.

Demyttenaere JCR, Herrera M del C, and De Kimpe N (2000). Biotransformation of geraniol, nerol and citral by sporulated surface cultures of Aspergillus niger and Penicillium sp. Phytochemistry 55:363-373.

Demyttenaere JCR, Van Belleghem K, and De Kimpe N (2001). Biotransformation of (R)-(+) and (S)-(— )-limonene by fungi and the use of solid phase microextraction for screening. Phytochemistry 57:199-208.

Dijkstra FY (1976). Studies on mushroom flavours. Some flavour compounds in fresh, canned and dried edible mushrooms. Z Lebensm Unters-Forsch 160:401-405.

Doig SD, Boam AT, Leak DI, Livingston AG, and Stuckey DC (1998). A membrane bioreactor for biotransformations of hydrophobic molecules. Biotechnol Bioeng 6:587-594.

Dziezak JD (1986). Biotechnology and flavour development: an industrial research perspective. Food Technol 40(108-13):120.

Fabritius D, Schafer HJ, and Steinbuchel A (1998). Bioconversion of sunflower oil, rapeseed oil and ricinoleic acid by Candida tropicalis M25. Appl Microbiol Biotechnol 50:573-578.

Farbood MI, Willis BJ, and Christenson PA (1986). S. African Patent No. ZA 85, 04, 306.

Farbood MI, Morris JA, and Seitz EW (1987). US Patent No. 4, 686, 307.

Farbood MI, Morris JA, Sprecker MA, Bienkowski LJ, Miller KP, Vock MH, and Hagedorn ML (1990). US Patent, 4, 960, 597.

Gatfield IL (1988). Production of flavour and aroma compounds by biotechnology. Food Technol 42:110-123.

Gilbert FA (1960). The submerged culture of Morchella. Mycologia 52:201-209.

Gregory P and Eilerman RG (1989). A process for the production of g- and 8-octalactone. PCT Int Patent, Appl No 8912-134A.

Grivel F, Larroche C, and Gros JB (1999). Determination of the reaction yield during biotransformation of the volatile and chemically unstable compound ß-ionone by Aspergillus niger. Biotech Prog 15:697-705.

Hagedorn S and Kaphammer B (1994). Microbial catalysis in the generation of flavour and fragrance chemicals. Annu Rev Microbiol 48:773-800.

Hamid A, Shah FH, and Qadeer MA (1972). Production of mushroom mycelium from industrial wastes. Pak J Biochem 5:57-60.

Janssens L, DePooter HL, Schamp NM, and Vandamme EJ (1992). Production of flavours by microorganisms. Process Biochem 27:195-215.

Jeffcoat R and Willis BJ (1988). A manufacturing process for hexadecenolide. Dev Food Sci 18:743-751.

Kalyani A, Prapulla SG, and Karanth NG (2000). Study on the production of 6-pentyl-a-pyrone using two methods of fermentation. Appl Microbiol Biotechnol 53:610-612.

Krasnobajew V and Helmlinger D (1982). US Patent No. 4311860.

Kristofferson T (1973). The biogenesis of cheese flavours. J Agric Food Chem 21:573-575.

Larroche C, Creuly C, and Gros JB (1995). Fed-batch biotransformation of ß-ionone by Aspergillus niger. Appl Microbiol Biotechnol 43:222-227.

Law BA and Mulloholland F (1991). The influence of biotechno-logical developments on cheese manufacture. Biotechnol Genet Eng Rev 9:369-409.

Le Duy A, Kosaric N, and Zajic JE (1974). Morel mushroom mycelium growth in waste sulfite liquors as source of protein and flavouring. J Inst Can Sci Technol Ailment 7:44-50.

Lee SL and Chou CC (1994). Growth and production of g-decalactone and cis-6-dodecen-4-olide by Sporobolomyces odorus in the presence of fatty acids and oils. J Ferment Bioeng 78:114-116.

Lee SL, Cheng HY, Chen WC, and Chou CC (1999). Effect of physical factors on the production of g-decalactone by immobilised cells of Sporidiobolus salmonicolor. Process Biochem 34:845-850.

Litchfield JH, Overbeek RC, and Davidson RS (1963). Factors affecting the growth of morel mushroom mycelium in submerged culture. J Agric Food Chem 11:158-162.

Lomascolo A, Meessen LL, Haon M, Navarro D, Autona C, Faulds C, and Marcel A (2001). Evaluation of the potential of Aspergillus niger species for the bioconversion of L-phenyl-alanine into 2-phenylethanol. World J Microbiol Biotechnol 17:99-102.

Madhyastha KM and Krishna Murthy NSR (1988). Transformation of acetates of citronellol, geraniol and linalool on Aspergillus niger: regio specific hydroxylation of citronellol by a cell free system. Appl Microbiol Biotechnol 28:324-329.

Maga JA (1974). Bread flavour. CRC Rev Food Technol 5:55-141.

Mestri SD (1994). Biotechnology: perfumery and flavour chemicals. Pafai J 16:27-36.

Molinari F, Marianelli G, and Aragozzini F (1995). Production of flavour esters by Rhizopus oryzae. Appl Microbiol Biotechnol 43:967-973.

Molinari F, Villa R, and Aragozzini F (1998). Production of geranyl acetate and other acetates by direct esterification catalysed by mycelium of Rhizopus delemar in organic solvent. Biotechnol Lett 20:41-44.

Mottram D (1994). Piggott JR, Paterson A eds. Understanding Natural Flavours. Meat Flavours. Washington, DC: Blackie Academic and Professional. pp 147-148.

Nazhat-ul-Ainn and Agrawal R (2002). Properties of crude a-pinene hydroxylase from Aspergillus niger. J Food Sci Technol, (accepted).

Noma Y, Yamasaki S, and Asakawa Y (1992). Biotransformation of limonene and related compounds by Aspergillus cellulosae. Phytochemistry 31:2725-2727.

Patel RN, McNamee CG, Banerjee A, Howell JM, Robison RS, and Szarka LJ (1992). Stereo-selective reduction of ß-ketoesters by Geotrichum candidum. Enzyme Microbiol Technol 14:731-738.

Pavlostathis SG and Misra G (1999). Biotransformation of selected monoterpenes under nitrate reducing conditions. Appl Microbiol Biotechnol 53:63-68.

Prapulla SG and Karanth NG (1992). Production of 6-pentyl pyrone by Trichoderma viride. Flavour Fragr J 7:231-234.

Prema BR and Bhattacharyya PK (1962). Microbiological transformation of terpenes. II. Transformation of a-pinene. Appl Microbiol 10:524-528.

Pyssalo H and Honkanen E (1976). The aroma of fresh mushrooms. In: Kovde S ed. Nordic symposium on the sensory properties of foods, Sweden. pp 159-162.

Quehl A and Ruttloff H (1992). Microbial production of aroma compounds with particular regard to fruity notes. Die Nahrung 36:159-169.

Rama Devi J and Bhattacharyya PK (1978). Molecular rearrangements in the microbiological transformation of terpenes and chemical logic of microbial processes. J Ind Chem Soc 55:1131-1137.

Rensburg EV, Moleleki N, van der Walt JP, Botes PJ, and van Dyk MS (1997). Biotransformation of (+) limonene and (—) piperitone by yeasts and yeast like fungi. Biotechnol Lett 19:779 - 782.

Robenhorst J and Hopp R (1991). Eur-Patent Appln no. E.P. 405 197.

Sarris J and Latrasse A (1985). Production of odoriferous g-lactones by Fusariumpoae. Agric Biol Chem 49:3227-3230.

Scharpf LG Jr, Seitz EW, Morris JA, and Farbood MI (1986). Generation of flavor and odor compounds through fermentation processes. In: Parliment TH, Croteau R eds. Biogeneration of Aromas. ACS symposium series 317, Washington, DC: American Chemical Society. pp 323-346.

Schindler J and Schmid RD (1982). Fragrance or aroma chemicals. Microbial synthesis and enzymatic transformation—a review. Process Biochem 17:2-8.

Schreiber WL, Scharpf LG, and Katz I (1997). Future needs of chemistry in flavour and fragrance. Perf Flavor 22:11-16.

Serrano-Carreon L, Hathout Y, Bensoussan M, and Belin JM (1992). Production of 6-pentyl-a-pyrone by Trichoderma harzianum from 18:n fatty acid methyl esters. Biotech Lett 14:1019-1024.

Sharpell FH Jr. (1985). Microbial flavours and fragrances. In: Tombs HR ed. Comprehensive Biotechnology. The Principles, Application and Medicine. 3. Toronto: Pergamon Press. pp 965-979.

Sugihara TF and Humfeld H (1954). Submerged culture of mycelium of various species of mushroom. Appl Microbiol 2:170-172.

Sugimori T, Oyama Y, and Omichi T (1971). Studies on basidiomycetes. 1. Productions of mycelium and fruiting body from non carbohydrate organic substances. J Ferment Technol 49:435-436.

Taylor AJ and Mottram DS (1996). 8th Weurman Flavour Research Symposium, Trends in Food Science and Technology 7 series. In: Taylor AJ, Mottram DS eds. Flavour Science: Recent Developments. Proc. Eighth Weurman Flavour Research Symposium, UK. Cambridge, UK: The Royal Society of Chemistry. pp 371 -376.

Uzura A, Katsuragi T, and Tani Y (2001). Conversion of various aromatic compounds by resting cells of Fusarium moniliforme strain MS31. J Biosci Bioeng 92:381-384.

Van der Werf MJ, De Bont JAM, and Leak DJ (1997). Opportunities in microbial biotransformation of monoter-penes. In: Scheper T ed. Advances in Biochemical Engineering and Biotechnology. 55. Berlin: Springer-Verlag. pp 147-161.

Van Eybergen GC and Scheffers WA (1972). Growth of the mycelium of Boletus edulis on agar media and in submerged liquid cultures. J Microbiol Serol 38: 448 -450.

Watanabe Y and Inagaki T (1978). Large scale biochemical production of l-menthol. Japan Kokai 122:690.

Welsh FW, Murray WD, and Williams RE (1989). Microbiological and enzymatic production of flavour and fragrance chemicals. Crit Rev Biotechnol 9:105-169. Wolken WAM and van der Werf MJ (2001). Geraniol biotransformation pathways in spores of Penicillium digitatum. Appl Microbiol Biotechnol 57:731-737.

Making Your Own Wine

Making Your Own Wine

At one time or another you must have sent away for something. A

Get My Free Ebook


Post a comment