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Production of 6‐pentyl‐α‐pyrone by Trichoderma viride
Author(s) -
Prapulla S. G.,
Karanth N. G.,
Engel K. H.,
Tressl R.
Publication year - 1992
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.2730070412
Subject(s) - chemistry , amberlite , trichoderma viride , fermentation , pyrone , aroma , yield (engineering) , food science , organic chemistry , stereochemistry , materials science , adsorption , metallurgy
Fermentative production of 6‐pentyl‐α‐pyrone, a lactone with a characteristic coconut aroma, by Trichoderma viride is described. The concentration of 6‐pentyl‐α‐pyrone reached a maximum of 90–110 ppm after 120 h of fermentation when it showed an inhibitory effect causing no further production of the α‐pyrone. The use of Amberlite XAD‐2 for alleviating the end‐product inhibition has been investigated. It has been shown that addition of Amberlite XAD‐2 at the start of the fermentation effectively overcomes product inhibition and leads to a marked increase in the yield of 6‐pentyl‐α‐pyrone.