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|Type:||Artigo de periódico|
|Title:||Biocatalysis and biotransformation producing gamma-decalactone|
|Abstract:||Geotrichum fragrans and another Geotrichum sp., 2 newly isolated microorganisms, produce gamma-decalactone, which exhibits odors characteristic of fruit and chocolate derivatives. The production of gamma-decalactone by Geotrichum species in broth, to which enzymatically hydrolyzed castor oil had been added, was investigated. The study of different microbial lipases, aimed at producing the best hydrolyzed oil for use as a precursor for the production of gamma-decalactone, was also studied. The addition-of ricinoleic acid or hydrolyzed castor bean oil to,the culture medium enhanced, ofy-decalactone production was,gamma-decalactone production. The greatest enhancement noted, with a yield of 600 mg/L, when 5% of hydrolyzed castor bean off was added to the medium and fermented by Geotrichum fragrans for 96 h.|
|Editor:||Inst Food Technologists|
|Citation:||Journal Of Food Science. Inst Food Technologists, v. 69, n. 9, n. C677, n. C680, 2004.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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