Details
| Original language | English |
|---|---|
| Pages (from-to) | 568-572 |
| Number of pages | 5 |
| Journal | Biotechnology progress |
| Volume | 17 |
| Issue number | 3 |
| Publication status | Published - 2001 |
Abstract
The basidiomycete Nidula niveo-tomentosa produced 4-(4-hydroxyphenyl)-butan-2-one (raspberry ketone), one of the character impact components of raspberry flavor, and its corresponding alcohol. A systematic attempt was made to improve the productivity of this fungus. Variation of nutrient medium composition, precursor amount, time of supplementation, and cultivation period yielded a 50-fold increase in metabolite concentrations. Raspberry ketone and alcohol were easily isolated from the culture medium by solvent extraction. Glycosidically bound forms or accumulation of raspberry compounds in fungal cells were not detected. This microbial process offers an alternative for the production of natural raspberry flavor.
ASJC Scopus subject areas
- Biochemistry, Genetics and Molecular Biology(all)
- Biotechnology
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In: Biotechnology progress, Vol. 17, No. 3, 2001, p. 568-572.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Raspberry ketone from submerged cultured cells of the basidiomycete Nidula niveo-tomentosa
AU - Böker, Andreas
AU - Berger, R. G.
AU - Fischer, Manuela
PY - 2001
Y1 - 2001
N2 - The basidiomycete Nidula niveo-tomentosa produced 4-(4-hydroxyphenyl)-butan-2-one (raspberry ketone), one of the character impact components of raspberry flavor, and its corresponding alcohol. A systematic attempt was made to improve the productivity of this fungus. Variation of nutrient medium composition, precursor amount, time of supplementation, and cultivation period yielded a 50-fold increase in metabolite concentrations. Raspberry ketone and alcohol were easily isolated from the culture medium by solvent extraction. Glycosidically bound forms or accumulation of raspberry compounds in fungal cells were not detected. This microbial process offers an alternative for the production of natural raspberry flavor.
AB - The basidiomycete Nidula niveo-tomentosa produced 4-(4-hydroxyphenyl)-butan-2-one (raspberry ketone), one of the character impact components of raspberry flavor, and its corresponding alcohol. A systematic attempt was made to improve the productivity of this fungus. Variation of nutrient medium composition, precursor amount, time of supplementation, and cultivation period yielded a 50-fold increase in metabolite concentrations. Raspberry ketone and alcohol were easily isolated from the culture medium by solvent extraction. Glycosidically bound forms or accumulation of raspberry compounds in fungal cells were not detected. This microbial process offers an alternative for the production of natural raspberry flavor.
UR - http://www.scopus.com/inward/record.url?scp=0034975088&partnerID=8YFLogxK
U2 - 10.1021/bp010011b
DO - 10.1021/bp010011b
M3 - Article
C2 - 11386881
AN - SCOPUS:0034975088
VL - 17
SP - 568
EP - 572
JO - Biotechnology progress
JF - Biotechnology progress
SN - 8756-7938
IS - 3
ER -