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Fermentation of Fragrances: Biotransformation of β‐Ionone by Lasiodiplodia theobromae
Author(s) -
Krasnobajew Victor,
Helmlinger Daniel
Publication year - 1982
Publication title -
helvetica chimica acta
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.74
H-Index - 82
eISSN - 1522-2675
pISSN - 0018-019X
DOI - 10.1002/hlca.19820650532
Subject(s) - ionone , biotransformation , chemistry , lasiodiplodia theobromae , mycelium , fermentation , hydroxylation , enzyme , food science , biochemistry , stereochemistry , botany , biology
Pre‐grown mycelia of Lasiodiplodia theobromae ATCC 28570 transform β‐ionone (1) into a large variety of metabolites, by mainly degrading the side‐chain of the β‐ionone molecule by a C 2 ‐unity. The enzyme system responsible for this degradation is proposed to be an oxygenase, which gives rise to the formation of the main product β‐cyclo‐homogeraniol (8) in analogy to a Baeyer‐ Villiger oxidation. Further enzymic actions of Lasiodiplodia such as hydrogenations and hydroxylations lead to an accumulation of several not yet described β‐ionone metabolites.