Production of 1-octen-3-ol by Neurospora species isolated from beiju in different culture medium

摘要

The production of aroma compounds by microorganisms can be considered an advantageous alternative forchemical synthesis since enzymes are capable of enantioselectivity hydrolysis generating enantiospecificcompounds labeled as ‘natural’ according to the American and European legislations. In biotechnologyprocess, whole cells catabolise carbohydrates, fats and proteins, and further convert the breakdown productsto more complex flavour molecules. Strains of the fungi Neurospora have been identified as aromaproducers, and one of the possible compounds generated is the 1-octen-3-ol, that has a mushroom and earthyodor. Based in that, four strains (LB12DSC, LB13DSC, LB23DSC and LB26DSC) of Neurospora sp.,isolated from beiju in regions of the state of Maranh?o, Brazil, were evaluated to produce a mushroom aromausing different culture media (malt extract broth, yeast malt broth, frutose/yeast extract and Czapeckmedium, with some modifications). Some validation parameters were evaluated by determining linearity,recovery, reproducibility, limit of detection (LOD) and limit of quantification (LOQ) for 1- octen-3-ol. Theanalytical method was adequate for the analysis of this compound. The results show that the malt extractbroth was the most adequate medium for production of 1-octen-3-ol. Strain LB23DSC produced 17.17 mg.L~(-1) of 1-octen-3-ol in malt extract medium followed the LB13DSC in fructose/yeast extract medium. Thecompound was chemically characterized as 1-octen-3-ol by GC/MS.