A single-host fermentation process for the production of flavor lactones from non-hydroxylated fatty acids

A chemotaxonomic study was carried out on representative strains of 13 Aeromonas genomic species. Quinone, polyamine, and fatty acid patterns were found to be very useful for an improved characterization of the genus and an improved differentiation from members of the families Enterobacteriaceae and Vibrionaceae. The Q-8-benzoquinone was the predominant ubiquinone, and putrescine and diaminopropane were the major poly amines of the genus. The fatty acid patterns of 181 strains, all characterized by DNA–DNA hybridization, showed a great homogeneity within the genus, with major amounts of hexadecanoic acid (16:0), hexadecenoic acid (16:1), and octadecenoic acid (18:1), and minor amounts of the hydroxylated fatty acids (3-OH 13:0, 2-OH 14:0, 3-OH 14:0) in addition to some iso and anteiso branched fatty acids (i-13:0, i-17:1, i-17:0, and a-17:0). Although some differences in fatty acid profiles between the genomic species could be observed, a clearcut differentiation of all species was not possible.Key words: Aeromonas, polyamines, quinones, fatty acids, differentiation.

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Esters of trehalose from Corynebacterium diphtheriae: A modified purification procedure and studies on the structure of their constituent hydroxylated fatty acids

Chemistry and Physics of Lipids ◽

10.1016/0009-3084(79)90107-5 ◽

1979 ◽

Vol 23 (3) ◽

pp. 267-282 ◽

Cited By ~ 17

Author(s):

David W. Thomas ◽

Amabile K. Matida ◽

Célio L. Silva ◽

Thuioshi Ioneda

Keyword(s):

Fatty Acids ◽

Corynebacterium Diphtheriae ◽

Purification Procedure ◽

Hydroxylated Fatty Acids

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Characterization of fatty amides produced by lipase-catalyzed amidation of multi-hydroxylated fatty acids

Bioresource Technology ◽

10.1016/j.biortech.2007.04.058 ◽

2008 ◽

Vol 99 (7) ◽

pp. 2706-2709 ◽

Cited By ~ 12

Author(s):

William E. Levinson ◽

Tsung Min Kuo ◽

Gerhard Knothe

Keyword(s):

Fatty Acids ◽

Fatty Amides ◽

Hydroxylated Fatty Acids

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Pengaruh sumber karbon terhadap produksi bioplastik polihidroksialkanoat (PHA) dengan ralstonia eutropha

Jurnal Teknik Kimia Indonesia ◽

10.5614/jtki.2010.9.1.4 ◽

2018 ◽

Vol 9 (1) ◽

pp. 28

Author(s):

Martha Aznury ◽

Tjandra Setiadi ◽

Adi Pancoro

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Carbon Source ◽

Fermentation Process ◽

Volatile Fatty Acids ◽

Ralstonia Eutropha ◽

Operating Conditions ◽

Batch Bioreactor ◽

Pha Production ◽

Fructose Fermentation

Bioplastic Polyhidroxyalknoate (PHA) is a polyester type bioplastic with physicochemical properties resemble to those of polypropilen from petroleum. PHA production was investigated to determine the effect of carbon source on the fermentation process by Ralstonia eutropha. Specifically, Ralstonia eutropha was cultivated in a batch bioreactor to show the dynamics of P(3HB-co-3HV) copolymer production from glucose or fructose as C source. In adition, the effect of volatile fatty acids addition, as stimulator to the copolymer production, was also studied. The operating conditions in a 7 L bioreactor were at temperature 30 oC and pH 7.0. The concentration of carbon source glucose or fructose was 40 g/L, and after 20 hour fermentation, volatile fatty acids were added. With volatile fatty acids addition, the resulting fructose fermentation had PHA content of 32.78%, in which the HV percentage was 11.78%. Meanwhile, the fermentation of glucose, stimulated by volatile fatty acids, gave PHA as much as 20.19% with HV percentage of 8.71%. Therefore,, the Ralstonia eutropha fermentation of fructose as the carbon source gave a higher yield than glucose. Keywords: Volatil Fatty Acid, Fructose, Glucose, PHA, P(3HB-co-3HV), Ralstonia eutropha AbstrakBioplastik polihidroksialkanoat (PHA) adalah bioplastik dari kelompok poliester dengan sifat fisikokimia mirip dengan plastik polipropilen dari minyak bumi. Penelitian ini bertujuan untuk mempelajari pengaruh sumber karbon terhadap poduksi PHA yang dilakukan dengan proses fermentasi menggunakan Ralstonia eutropha. Ralstonia eutropha dikultivasi dalam bioreaktor batch untuk mempelajari dinamika produksi kopolimer P(3HB-co-3HV) dari sumber karbon glukosa atau fruktosa, serta mempelajari pengaruh sumber stimulator asam lemak volatil. Kondisi operasional fermentasi menggunakan bioreaktor 7 L adalah pada temperatur 30 oC dan pH 7. Konsentrasi sumber karbon glukosa atau fruktosa yang digunakan adalah 40 gr/L, dan setelah 20 jam fermentasi ditambahkan asam lemak volatil yang berfungsi sebagai stimulator dalam produksi P(3HB-co-3HV). Panen sel Ralstonia eutropha dilakukan setelah 60 jam. Hasil penelitian menunjukkan fermentasi Ralstonia eutropha dengan substrat fruktosa dan asam lemak volatil sebagai stimulator mempunyai kandungan PHA sebesar 32,78%, dengan kadar HV 11,78%. Pada pemberian substrat glukosa dan asam lemak volatil menunjukkan kandungan PHA sebesar 20,19%, dengan kadar HV 8.71%. Jadi fermentasi Ralstonia eutropha dengan menggunakan substrat fruktosa memberikan yield yang lebih tinggi dibandingkan menggunakan substrat glukosa.Kata Kunci: Asam lemak volatil, fruktosa, glukosa, PHA, P(3HB-co-3HV), Ralstonia eutropha

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Observations sur l'évolution des acides gras cellulaires pendant la fermentation et la refermentation

OENO One ◽

10.20870/oeno-one.1985.19.4.1328 ◽

1985 ◽

Vol 19 (4) ◽

pp. 215

Author(s):

Agostino Cavazza ◽

Paolo Giudici ◽

L. Conte ◽

Maria Elisabetta Guerzoni

Keyword(s):

Fatty Acids ◽

Oleic Acid ◽

Fermentation Process ◽

Acides Gras ◽

Cellular Fatty Acids

On a suivi, pendant un processus de fermentation et de refermentation, l'évolution des acides gras cellulaires les plus importants pour 16 souches caractérisées par des capacités fermentaires différentes. Exception faite pour deux d'entre elles, on a observé une augmentation du niveau des acides gras.On a mis en évidence le rôle différent joué par l'acide oléique, selon qu'il s'agit d'un processus de fermentation ou de refermentation et selon l'importance de l'inoculum.+++During the process of a first and a second fermentation, the course of the main cellular fatty acids has been studied for 16 strains distinguished by their fermentation ability. Except for two of them, an increase of the fatty acids and level was noticed.The role of oleic acid was clearly different dependind on whether it was a first or a second fermentation process, and according to the level of inoculation.

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