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Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/1505

Title: Optimization of capsaicin acylase production from Streptomyces mobaraensis in bench-top fermenter
Authors: Crognale, Silvia
Barghini, Paolo
Di Matteo, Paola
Federici, Federico
Ruzzi, Maurizio
Keywords: Capsaicin
Streptomyces mobaraensis
Issue Date: 2008
Publisher: AIDIC Servizi
Citation: Crognale, S. et al. 2008. Optimization of capsaicin acylase production from Streptomyces mobaraensis in bench-top fermenter. "Chemical Engineering Transactions" 14. Milano, AIDIC Servizi, pp. 381-386
Abstract: Capsaicin, the major pungent principle in hot pepper fruit, can be hydrolyzed enzymatically to vanillylamine (a natural precursor of vanillin) using a specific acylase from Streptomyces mobaraensis. Production of this enzyme using strain DSM40847 was studied under batch fermentation conditions in stirred tank (STR) and airlift (AR) bioreactors. The process performance in both fermentation devices was different with respect to biomass, enzyme concentration and specific yield (enzyme activity/biom
URI: http://hdl.handle.net/2067/1505
ISBN: 978-88-95608-02-0
Appears in Collections:DECOS - Archivio della produzione scientifica

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