Summary
Biotransformation of benzaldehyde and vanillin by growing cells of Saccharomyces cerevisiae was performed in an aqueous medium containing either α- or β-cyclodextrin at the same molar concentration as the substrate. The yeast fermentative activity, as reflected by CO2 evolution, and bioconversion to the corresponding alcohols were both faster and greater in the presence of the cyclic dextrins. Clearly, cyclodextrins were shown to significantly alleviate the inhibitory effects of the aromatic aldehydes.
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References
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Bar, R. Cyclodextrin-aided microbial transformation of aromatic aldehydes by Saccharomyces cerevisiae . Appl Microbiol Biotechnol 31, 25–28 (1989). https://doi.org/10.1007/BF00252520
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DOI: https://doi.org/10.1007/BF00252520