BIOTRANSFORMATIONS OF ORGANIC ACIDS BY RHODOCOCCUS SP.
Helena Hronská, Dominika Šilhárová, Michal Rosenberg
Pages: 112-118
Published: 31 Jul 2019
Views: 1,511
Downloads: 128
Abstract: Four-carbon dicarboxylic acids are important group of additives with a number of industrial applications. Tartaric acid belongs to the group of organic acids which have many applications mainly in beverages and food industry. The ability of bacteria Rhodococcus sp. to produce L-tartaric acid from cis-epoxysuccinic acid was investigated under various conditions. The addition of cis-epoxysuccinate to the medium was necessary to enhance the activity of key´s enzyme. Pretreatment of the cells with glutaraldehyde or polyethylene imine had no significant permeabilizing effect on bacterial cells. The highest activity and stability of CEH in three repeated bioconversions by intact cells were achieved after cell´s treatment by sodium deoxycholate (0.2 g/l) with a duration of 15 minutes.
Keywords: organic acid, rhodococcus, biotransformation, food additives
Cite this article: Helena Hronská, Dominika Šilhárová, Michal Rosenberg. BIOTRANSFORMATIONS OF ORGANIC ACIDS BY RHODOCOCCUS SP.. Journal of International Scientific Publications: Agriculture & Food 7, 112-118 (2019). https://www.scientific-publications.net/en/article/1001834/
Back to the contents of the volume
© 2025 The Author(s). This is an open access article distributed under the terms of the
Creative Commons Attribution License https://creativecommons.org/licenses/by/4.0/, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. This permission does not cover any third party copyrighted material which may appear in the work requested.
Disclaimer: The Publisher and/or the editor(s) are not responsible for the statements, opinions, and data contained in any published works. These are solely the views of the individual author(s) and contributor(s). The Publisher and/or the editor(s) disclaim any liability for injury to individuals or property arising from the ideas, methods, instructions, or products mentioned in the content.
