Production of natural flavor aldehydes from natural source prima

Details Production of natural flavor aldehydes from natural source prima Production of natural flavor aldehydes from natural source prima

1988-06-27

1989-10-03

Lilling, Herbert J.

Chemistry: molecular biology and microbiology

Micro-organism, tissue cell culture or enzyme using process...

Preparing oxygen-containing organic compound

435188, 435921, 435930, 435938, 435944, C12P 724, C12R 172, C12R 184, C12R 178

Patent

active

048716693

ABSTRACT:
Methylotrophic yeasts of the genera Pichia, Torulopsis, Candida and Hansenula when grown on methanol, make use of an enzyme, alcohol oxidase, to catalyse the initial oxidation of methanol to formaldehyde. Non-growing whole cells of such methylotrophic yeasts were used in place of purified alcohol oxidase for the production of flavoring aldehydes from their respective alcohols. To reduce end product inhibition a number of amine buffers, which chelate the aldehydes, were studied and an increase in aldehyde production was demonstrated with selected buffers which maintain a weakly alkaline pH.

REFERENCES:
patent: 3880739 (1975-04-01), Leavitt
patent: 4250261 (1981-02-01), Eggeling et al.
patent: 4481292 (1984-11-01), Raymond
patent: 4503153 (1985-03-01), Geigert et al.
patent: 4540668 (1985-09-01), Hopkins
patent: 4619898 (1986-10-01), Hopkins

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