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Flavors and fragrances have high commercial value in the food, cosmetic, chemical and pharmaceutical industries. It is interesting to investigate the isolation and characterization of new microorganisms with the ability to produce flavor compounds. In this study, a new strain of  Klebsiella  sp. O852 (accession number CCTCC M2020509) was isolated from decayed navel orange ( Citrus sinensis  (L.) Osbeck), which was proved to be capable of converting limonene to  trans -dihydrocarvone. Besides, the optimization of various reaction parameters to enhance the  trans -dihydrocarvone production in shake flask was performed for  Klebsiella  sp. O852. The results showed that the yield of  trans -dihydrocarvone reached up to 1 058 mg/L when  Klebsiella  sp. O852 was incubated using LB-M medium for 4 h at 36 °C and 150 rpm, and the biotransformation process was monitored for 36 h after adding 1680 mg/L limonene/ethanol (final ethanol concentration of 0.8% ( v/v )). The content of  trans -dihydrocarvone increased 16 times after optimization. This study provided a basis and reference for producing  trans -dihydrocarvone by biotransformation.

Screening a Strain of Klebsiella sp. O852 and the Optimization of Fermentation Conditions for Trans-Dihydrocarvone Production