Biotechnological Production Of Bioflavors And Functional Sugars [produção Biotecnológica De Bioaromas E Açúcares Funcionais]

Bioflavors and oligosaccharides are two classes of substances that may be produced biotechnologically through microbial bioprocesses. These compounds have attracted the interest of pharmaceutical and food industries not only due to their technological properties (sweetening/ fiber or flavoring, respectively), but also as a consequence of other functional properties such as, for example, health promoting benefits. The use of agro-industrial residues as substrates in biotechnological processes seems to be a valuable alternative in helping to overcome the high manufacturing costs of industrial fermentations. This manuscript reviews the most important advances in biotechnological production of bioflavors and oligosaccharides. 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Bio-oxidation Of Terpenes: An Approach For The Flavor Industry

A study on bio-oxidation of terpenes: an approach for the flavor industry has been reported. The terpenes are secondary metabolites of plants that are produced, as a defense against microorganisms and insects in addition to their pollinator attractive properties. The biotransformation capacity of culture suspensions of achillea millefolium was investigated using different monoterpenes and a mixture of farnesol isomers. Terpenes are a good starting material for the synthesis of many fine chemicals due to their similar carbon skeleton. Flavor terpenes produced via biotransformation are completely adapted to the new market demand, despite their natural nature, many of them have been proven to play an important biological role against certain types of cancer.109945184531Gershenzon, J., Dudareva, N., (2007) Nat. Chem. Biol, 3, p. 408De Carvalho, C.C.C.R., Da Fonseca, M.M.R., (2006) Biotechnol. 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Agro-industrial Residues In Biotechnological Processes

An efficient and economical bioprocess is the foundation of the biotechnological industry in a competitive market. This is a review article devoted to the application of agro-industrial residues and by-products in biotechnological processes. It is shown that this strategy has wide applicability and potential uses in different processes. Besides, this is an environmentally friendly technique since it decreases the discharge of potentially pollutant wastes and reduces the need of natural resources. Following a recent and increasing trend in the field of industrial fermentations, this approach might overcome the high costs involved related to bioprocesses, because the culture media represent a significant portion of the manufacturing costs of bioproducts. Also, many reports confirm that the substitution of conventional reaction media by agro-industrial residues might present similar yields. In this manuscript the application of these residues in bioprocesses is reported, especially those dealing with the production of biosurfactants, bioflavors (biotransformations and de novo synthesis) and oligosaccharides by microorganisms. © 2010 by Nova Science Publishers, Inc. 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Optimization Of R-(+)-α-terpineol Production By The Biotransformation Of R-(+)-limonene

R-(+)-limonene is an abundant and non-expensive by-product of the citrus industry and is, therefore, a suitable starting material for the production of natural flavor and fragrance compounds. The biotransformation of R-(+)-limonene to R-(+)-α-terpineol by Fusarium oxysporum 152b has already been reported, although the influence of the main process parameters on the production has not yet been evaluated. In this paper, a Plackett-Burman screening design was used to define the effects of the medium composition (glucose, peptone, yeast extract, malt extract and pH), the presence of a co-substrate (biosurfactant), the cultivation conditions (temperature, agitation), the substrate concentration and the inoculum/culture medium ratio on the absolute amount of R-(+)-α-terpineol resulting from this biotransformation. The process conditions were further optimized applying response surface methodology (RSM). The volatiles were extracted using a SPME device and were subsequently quantified by GC-FID and identified by GC-MS. The best results were obtained using 0.5% (v/m) R-(+)-limonene in pure distilled water as the culture medium with an inoculum/culture medium ratio of 0.25 (m/m) and 72 h cultivation at 26°C/240 rpm. Under these conditions the concentration of R-(+)-α-terpineol in the culture medium reached 2.4 g L-1, a production almost six times greater than in earlier trials. 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