Method for the production of flavor-active terpenes

US7803606B2 · kind B2 · utility

Assignee

• MAXENS Co., Ltd. · DE

Inventors

• Martin Muller · Berlin, DE
• Kerstin Dirlam · Vilsbiburg, DE
• Hans Henning Wenk · Mülheim an der Ruhr, DE
• Ralf Berger · Blankenloch, DE
• Ulrich Krings · Landesbergen, DE
• Rüdiger Kaspera · Oldenburg, DE

Key dates

• Filing date: Feb 10, 2005
• Grant date: Sep 28, 2010
• Expiry date: Sep 7, 2026

Classification

• Technology area (CPC C): Chemistry; Metallurgy
• CPC primary: C12P17/04
• WIPO field: Biotechnology
• WIPO sector: Chemistry

Abstract

Disclosed is a method for producing flavor-active terpenes from terpene hydrocarbons. According to said method, a lyophilized mycel which is first rehydrated and is then mixed with the substrate is used preferably in a submerged culture in the framework of selective biotransformation with the aid of microorganisms. The inventive method, which can be carried out especially in an enantioselective, stereoselective, and/or regioselective manner, makes it possible to obtain terpenoid alcohols, epoxides, aldehydes, ketones, polyalcohols, carbonyls, and carbonyl alcohols with the aid of fusarium, pleutorus, penicillium, and chaetomium species, the obtained substances being isolated particularly from cellular components. Said method should be carried out above all in a stirred tank, surface reactor, or fixed bed reactor while preferably taking place in a two-phase system with reduced carbon source moieties. The obtained flavor-active terpenes are used as flavors and fragrances preferably in the food, cosmetic, and pharmaceutical industry.