Aerobic biodegradation of selected monoterpenes

Misra, Girish; Pavlostathis, Spyros G.; Perdue, Edward M.; Araujo, Rochelle

doi:10.1007/s002530050770

Cited by 109 publications

(61 citation statements)

References 9 publications

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“…This decrease in terpene content has also been reported in litchi wine (Wu et al, 2011). The loss of terpenes could be due to the biotransformation and biodegradation of terpenes by yeast (Marais, 1984;Misra et al, 1996). For example, under the initial aerobic conditions of fermentation, S. cerevisiae was able to utilise terpenes as a biosynthetic intermediate (Zea et al, 1995).…”

Section: Evolution Of Terpenesmentioning

confidence: 90%

Impact of Pulp on the Chemical Profile of Mango Wine

Lim

Yu³

et al. 2016

SAJEV

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The aim of this study was to assess the effect of mango pulp inclusion (which mimicked the maceration step in grape wine fermentation) on the fermentation dynamics and chemical profile of mango wine, especially the volatiles. The growth of Saccharomyces cerevisiae MERIT.ferm was slower in the mango juice with pulp (uncentrifuged juice), with a corresponding slower reduction in °Brix, relative to the juice without pulp (centrifuged juice). The utilisation of glucose, fructose and sucrose was similar in both uncentrifuged and centrifuged juices, with almost complete consumption. Citric, tartaric, malic, pyruvic and succinic acid were the major organic acids in the wines fermented from both the uncentrifuged and centrifuged juices. Citric acid decreased slightly in the macerated wine. Tartaric and malic acid decreased in both wines. Pyruvic acid increased slightly and succinic acid remained almost constant in both wines. Monoterpenes, as one of the signature aroma compounds in mango juice, decreased dramatically in both wines, but were ten times higher in the macerated wine. Terpenols were at least four times higher in the macerated wine. The macerated wine also produced higher levels of fusel alcohols and acetate esters compared to the nonmacerated wine. On the other hand, the non-macerated wine possessed a higher concentration of mediumchain fatty acids and corresponding ethyl esters. This study indicates that the inclusion of pulp in mango wine fermentation would contribute to the aroma complexity.

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Section: Evolution Of Terpenesmentioning

confidence: 90%

Impact of Pulp on the Chemical Profile of Mango Wine

Lim

Yu³

et al. 2016

SAJEV

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“…The aerobic degradation of selected monoterpenes; d-limonene, α-pinene, γ-terpinene, terpinolene and α-terpineol has been shown only at 23 o C (Misra and Pavlostathis 1996;Misra and Pavlostathis 1997) and at 40 o C for α-pinene and methanol (Mohseni and Allen 1997). The ability to biologically treat the range of organic compounds found in pulp and paper emissions at thermophilic temperatures needs investigation.…”

Section: Biological Description Of Haps At High Temperaturementioning

confidence: 99%

“…The method used was similar to that described by Misra et al (1996) for measuring various monoterpene hydrocarbons with the modification of using hexane instead of isooctane for the extraction.…”

Section: Terpeninesmentioning

confidence: 99%

See 1 more Smart Citation

Reducing Emissions of Volatile Organic Compounds - Final Report - 08/15/1997 - 02/14/2001

Stensel¹,

Strand²

2001

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“…Cripps, 1975;Misra et al, 1996;Kleinheinz, 1999;El Khawand et al, 2016). However, the studies on BVOC degradation in soil or by isolated soil microorganisms, have typically used BVOC concentrations of 3-6 orders of magnitude higher than those present in the environment.…”

Section: Introductionmentioning

confidence: 99%

Rapid mineralization of biogenic volatile organic compounds in temperate and Arctic soils

Albers¹,

Kramshøj²,

Rinnan³

2018

Preprint

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Abstract. Biogenic volatile organic compounds (BVOCs) are produced by all life forms. Their release into the atmosphere is important with regards to a number of physical and chemical processes and great effort has been put into determining sources and sinks of these compounds in recent years. Soil microbes as a possible sink for BVOCs in the atmosphere has been suggested, however, experimental evidence for this sink is scarce despite its potentially high importance to both carbon cycling and atmospheric concentrations of these gases. We therefore conducted a study with a number of commonly occurring BVOCs labelled with 14C and modified existing methods to study mineralization of these compounds to 14CO2 in four different top soils. Five of the six BVOCs were rapidly mineralized by microbes in all soils. However, great differences were observed with regards to speed of mineralization, extent of mineralization and variation between soil types. Methanol, benzaldehyde, acetophenone and the oxygenated monoterpene geraniol were mineralized within hours in all soils. The hydrocarbon monoterpene p-cymene was mineralized rapidly in soil from a coniferous forest but slower in soil from and adjacent beech stand while chloroform was mineralized slowly in all soils. From our study it is clear that soil microbes are able to degrade completely BVOCs released by aboveground vegetation as well as BVOCs released by soil microbes and plant roots. In addition to the possible atmospheric implications of this degradation the very fast mineralization rates are likely important in shaping the net BVOC emissions from soil and it is possible that BVOC formation and degradation may be an important but little recognized part of internal carbon cycling in soil.

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Aerobic biodegradation of selected monoterpenes

Cited by 109 publications

References 9 publications

Impact of Pulp on the Chemical Profile of Mango Wine

Impact of Pulp on the Chemical Profile of Mango Wine

Reducing Emissions of Volatile Organic Compounds - Final Report - 08/15/1997 - 02/14/2001

Rapid mineralization of biogenic volatile organic compounds in temperate and Arctic soils

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