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Biotechnological production of flavor compounds: III. High productivity fermentation of volatile flavors using a strain of ischnoderma benzoinum

1987; Wiley; Volume: 30; Issue: 8 Linguagem: Inglês

10.1002/bit.260300811

1097-0290

Ralf G. Berger, K. Neuhaeuser, F. Drawert,

Microbial Natural Products and Biosynthesis

Biotechnology and BioengineeringVolume 30, Issue 8 p. 987-990 Communication To The EditorFree Access Biotechnological production of flavor compounds: III. High productivity fermentation of volatile flavors using a strain of ischnoderma benzoinum R. G. Berger, Corresponding Author R. G. Berger Institute of Food Technology and Analytical Chemistry, Technical University of Munich, D-8050 Freising 12, Federal Republic of GermanyInstitute of Food Technology and Analytical Chemistry, Technical University of Munich, D-8050 Freising 12, Federal Republic of GermanySearch for more papers by this authorK. Neuhaeuser, K. Neuhaeuser Institute of Food Technology and Analytical Chemistry, Technical University of Munich, D-8050 Freising 12, Federal Republic of GermanySearch for more papers by this authorF. Drawert, F. Drawert Institute of Food Technology and Analytical Chemistry, Technical University of Munich, D-8050 Freising 12, Federal Republic of GermanySearch for more papers by this author R. G. Berger, Corresponding Author R. G. Berger Institute of Food Technology and Analytical Chemistry, Technical University of Munich, D-8050 Freising 12, Federal Republic of GermanyInstitute of Food Technology and Analytical Chemistry, Technical University of Munich, D-8050 Freising 12, Federal Republic of GermanySearch for more papers by this authorK. Neuhaeuser, K. Neuhaeuser Institute of Food Technology and Analytical Chemistry, Technical University of Munich, D-8050 Freising 12, Federal Republic of GermanySearch for more papers by this authorF. Drawert, F. Drawert Institute of Food Technology and Analytical Chemistry, Technical University of Munich, D-8050 Freising 12, Federal Republic of GermanySearch for more papers by this author First published: 5 December 1987 https://doi.org/10.1002/bit.260300811Citations: 36AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat References 1 E. J. Staba, Ed. Plant Tissue Culture as a Source of Biochemicals (CRC, Boca Raton, FL. 1980). 2 F. Drawert and R. G. Berger, Eur. Brew. Conv. Monograph IX-Symposium on Biotechnology, EBC, Nutfield (1984). 3 S. Paisarnrat and C. Ambid, in Topics in Flavour Research, R. G. Berger, S. Nitz, P. Schreier, Eds. (H. Eichhorn, Marzling, 1985), p. 321. 4 R. G. Berger, F. Drawert, and H. Kollmannsberger, Z. Lebensm. Unters. Forsch., 183, 169 (1986). 5 E. W. Seitz, Biotechnol. Bioeng., 17, 889 (1976). 6 J. Schindler and R. D. Schmid, Proc. Biochem. 17, 2 (1982). 7 F. H. Sharpell, in Comprehensive Biotechnology, Volume III, C. L. Cooney and A. E. Humphrey, Eds. (Pergamon, New York, 1985), p. 965. 8 E. Sprecher, Planta (Berlin), 53, 565 (1959). 9 F. Drawert, R. G. Berger, and K. Neuhaeuser, Eur. J. Appl. Microbiol. Biotechnol., 18, 124 (1983). 10 F. Drawert, W. Heimann, R. Emberger and R. Tressl, Chromatographia, 2, 57 (1969). 11 S. Nitz, R. G. Berger, G. Leupold, and F. Drawert, Chem. Microbiol. Technol. Food, 8, 121 (1984). 12 R. G. Berger, F. Drawert, H. Kollmannsberger, and B. Schraufstetter, J. Agric. Food Chem., 33, 232 (1985). 13 J. H. Birkinshaw, E. N. Morgan, and W. P. K. Findlay, Biochem. J., 50, 509 (1952). 14 United States Patent No. 4,443,485 (1984). 15 Patent Application No. 3,128,987 A1 (1984). 16 J. H. Birkinshaw, P. Chaplon, and W. P. K. Findlay, Biochem. J., 66, 188 (1957). 17 A. F. Halim and R. P. Collins, Lloydia, 38, 87 (1975). 18 C. C. Chen and C. M. Wu, J. Food. Sci., 49, 1208 (1984). 19 M. Shimada, F. Nakasubo, T. K. Kirk, and T. Higuchi, Arch. Microbiol., 129, 321 (1981) 20 Japanese Patent No. 5,754,490 B2 (1982). 21 T. Anke, B. M. Gianetti, and W. Steglich, Z. Naturforsch, 37c, 1 (1982). 22 R. P. Collins and A. F. Halim, Can. J. Microbiol., 18, 65 (1972). 23 K. S. M. Sastry, S. Agrawal, R. Manawalan, P. Singh, and C. K. Atal, Ind. J. Exp. Biol., 18, 1471 (1980). 24 P. A. Carroad and C. R. Wilke, Appl. Environm. Microbiol., 33, 871 (1977). 25 United States Patent No. 4,396,715 (1983). 26 C. K. Jin, H. L. Chiang, and S. S. Wang, Enzyme Microbiol. Technol., 3, 239 (1981). 27 I. Goldberg and B. Stieglitz, Biotechnol. Bioeng., 27, 1067 (1985). 28 British Patent No. 700,316 (1953). 29 British Patent No. 679,087 (1952). 30 A. Lode and T. A. Petersen, Physiol. Plant., 23, 715 (1970). Citing Literature Volume30, Issue85 December 1987Pages 987-990 ReferencesRelatedInformation