A Novel Approach for Microbial Synthesis of Enantiomerically Pure Whisky Lactones Based on Solid-State Fermentation
Filip Boratyński , Ewa Szczepańska , Aleksandra Grudniewska , Bartłomiej Skalny , Teresa Olejniczak
AbstractIn this study, solid-state fermentation (SSF) was proposed as an alternative approach to obtain optically pure forms of one of the most common aroma compounds, whisky lactone. Filamentous fungi were used for enantioselective hydrolysis of a racemate of trans and cis whisky lactones, utilizing rapeseed cake as a growth medium. Among the tested fungi, Fusarium oxysporum AM13 and Papularia rosea AM17 were chosen for further studies. Various process parameters, including temperature, moisture content of solid media, and substrate concentration were optimized to maximize the efficiency of the kinetic resolution process. After optimization of the culture conditions (33 C temperature, 60% moisture content, and substrate concentration of 3 mg/g oilseed cake), F. oxysporum AM13 resolved a mixture of trans-(+)-(4S,5R) and cis-(+)-(4R,5R) whisky lactones with enantiomeric excess (ee), ee > 99% and ee = 98%, respectively. This study presents an inexpensive and environmentally friendly method for the production of enantiomerically pure aroma lactones via the solid-state fermentation of oilseed cake. The results revealed that SSF is an effective method for acquiring highly valued and industrially demanded compounds with negligible economic cost.
|Journal series||Molecules, ISSN 1420-3049, (A 30 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||whisky lactone, aroma compounds, kinetic resolution, solid-state fermentation, agroindustrial side stream, rapeseed cake|
|Internal identifier||PX-5adf13e7d5dea03385fce04b; 65422|
|License||Journal (articles only); published final; ; with publication|
|Score||= 30.0, 15-06-2020, ArticleFromJournal|
|Publication indicators||= 1; = 1; : 2017 = 1.146; : 2018 = 3.06 (2) - 2018=3.38 (5)|
|Citation count*||2 (2020-08-13)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.