Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/57869
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dc.contributor.CRUESPUniversidade Estadual de Campinaspt_BR
dc.typeArtigo de periódicopt_BR
dc.titleMonoterpene bioconversion for the production of aroma compounds by fungi isolated from Brazilian fruitspt_BR
dc.contributor.authorMolina, Gpt_BR
dc.contributor.authorPinheiro, DMpt_BR
dc.contributor.authorPimentel, MRpt_BR
dc.contributor.authordos Ssanros, Rpt_BR
dc.contributor.authorPastore, GMpt_BR
unicamp.author.emailgustavomolinagm@gmail.compt_BR
unicamp.authorMolina, Gustavo Pinheiro, Denise M. Pimentel, Mariana R. dos Ssanros, Rosangela Pastore, Glaucia M. Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Lab Bioflavors & Bioact Cpds, BR-13083862 Sao Paulo, Brazilpt_BR
dc.subjectbioflavorpt_BR
dc.subjectcitronellolpt_BR
dc.subjectlimonenept_BR
dc.subjectgeraniolpt_BR
dc.subjectlinaloolpt_BR
dc.subject.wosAspergillus-nigerpt_BR
dc.subject.wosBotrytis-cinereapt_BR
dc.subject.wosTrans-carveolpt_BR
dc.subject.wosBiotransformationpt_BR
dc.subject.wosCitronellolpt_BR
dc.subject.wosLinaloolpt_BR
dc.subject.wosGeraniolpt_BR
dc.subject.wosLimonenept_BR
dc.subject.wosPseudomonaspt_BR
dc.subject.wosTerpenespt_BR
dc.description.abstractThis work aimed to isolate fungal strains from Brazilian fruits and select potential biocatalysts for the bioconversion of the monoterpenes citronellol, limonene, linalool, and geraniol. Among the 36 fungal strains isolated, 12 were capable to convert citronellol into rose oxide and its isomers, while the biotransformation of limonene led to the formation of 2 derivatives of high market value, carvone and alpha-terpineol. Furthermore, geraniol was converted into 2 new products and linalool into linalool oxide, ocimenol, geraniol, and also alpha-terpineol by using several strains. Accordingly, the microorganisms LB-2025, LB-2036, and LB-2038 were selected for further experiments and identified as Penicillium sp., Penicillium sp., and Aspergillus sp., respectively. Induction studies with substrates and products have been evaluated and the production of rose oxide was enhanced from 5- to 8-fold, while the products originated from the biotransformation of limonene have not changed. Thus, this work demonstrates the biotechnological production of new flavor compounds.pt
dc.relation.ispartofFood Science And Biotechnologypt_BR
dc.relation.ispartofabbreviationFood Sci. Biotechnol.pt_BR
dc.publisher.citySeoulpt_BR
dc.publisher.countryCoreia do Sulpt_BR
dc.publisherKorean Society Food Science & Technology-kosfostpt_BR
dc.date.issued2013pt_BR
dc.date.monthofcirculationAUGpt_BR
dc.identifier.citationFood Science And Biotechnology. Korean Society Food Science & Technology-kosfost, v. 22, n. 4, n. 999, n. 1006, 2013.pt_BR
dc.language.isoenpt_BR
dc.description.volume22pt_BR
dc.description.issuenumber4pt_BR
dc.description.firstpage999pt_BR
dc.description.lastpage1006pt_BR
dc.rightsfechadopt_BR
dc.sourceWeb of Sciencept_BR
dc.identifier.issn1226-7708pt_BR
dc.identifier.wosidWOS:000321967800017pt_BR
dc.identifier.doi10.1007/s10068-013-0176-8pt_BR
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)pt_BR
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)pt_BR
dc.description.sponsorship1Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)pt_BR
dc.description.sponsorship1Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)pt_BR
dc.date.available2014-07-30T14:03:54Z
dc.date.available2015-11-26T17:41:52Z-
dc.date.accessioned2014-07-30T14:03:54Z
dc.date.accessioned2015-11-26T17:41:52Z-
dc.description.provenanceMade available in DSpace on 2014-07-30T14:03:54Z (GMT). No. of bitstreams: 0 Previous issue date: 2013en
dc.description.provenanceMade available in DSpace on 2015-11-26T17:41:52Z (GMT). No. of bitstreams: 0 Previous issue date: 2013en
dc.identifier.urihttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/57869
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/57869-
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