Influence of b-cyclodextrin in bio-transformation of (+)-3-carene by cell suspension cultures of Acetobacter acetii

Pattekhan, H. H. and Varadaraj, M. C. and Keshava, N. and Divakar, S. (1997) Influence of b-cyclodextrin in bio-transformation of (+)-3-carene by cell suspension cultures of Acetobacter acetii. Biotechnology Techniques, 11 (6). pp. 379-383.

PDF Biotechnology Techniques, Vol 11, No 6, June 1997, pp. 379–383.pdf - Published Version Restricted to Registered users only Download (237kB)

Abstract

Acetobacter acetii, a local isolate transformed (+)-3-carene. b-Cyclodextrin enhanced the stability of the products and also aided the generation of step-wise transformation giving rise to oxygented derivatives at positions 2,3,4 and 5. Both the control and b-cyclodextrin mediated transformations gave rise to 17 transformation products which included 8-hydroxy-m-cymene, carane-3,4-diol-2,5-dione, 3-carene-2-ol-5-one, 3,4-epoxy-carane, 3-carene-2,5-diol and caranecarboxylic acid. A plausible orientation of (+)-3-carene inside b-cyclodextrin cavity is also suggested.

Item Type:	Article
Uncontrolled Keywords:	Acetobacter acetii b-Cyclodextrin microbial transformations (+)-3-carene
Subjects:	600 Technology > 05 Chemical engineering > 04 Fermentation Technology
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	16 Oct 2014 07:09
Last Modified:	29 Dec 2016 11:12
URI:	http://ir.cftri.res.in/id/eprint/11651

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