Bioconversion of methyl ricinoleate to 4-hydroxy-decanoic acid and to γ-decalactone by yeasts of the genus Candida

✍ Scribed by Anne Endrizzi; Prof. Jean-Marc Belin

• Book ID: 102390658
• Publisher: John Wiley and Sons
• Year: 1995
• Tongue: English
• Weight: 460 KB
• Volume: 35
• Category: Article
• ISSN: 0233-111X
• DOI: 10.1002/jobm.3620350503

✦ Synopsis

The capacity of several strains of yeasts to do the bioconversion of methyl ricinoleate into y-decalactone, was studied in a medium containing this methylic ester of fatty acid as sole carbon source. Amongst the strains which are able to do this bioconversion, two types of behaviour are observed: some of the strains produce y-decalactone during all the incubation in bioconversion medium while others produce this aroma compound very quickly and then consume it fast too. The tested strains produce at the same time y-decalactone and the corresponding acid form (4-hydroxy-decanoic acid), and this, in variable proportions.

y-Decalactone is an aroma compound which interests greatly food industry for its peach smell. This molecule can be obtained using yeasts by bioconversion of ricinoleic acid. This process is already the subject of several patents and industrial developments (