Laboratory of Bioflavors, Department of Food Science, School of Food Engineering - University of Campinas, Campinas, São Paulo, Brazil; Laboratory of Food Biotechnology, Food Engineering, Institute of Science and Technology - UFVJM, Diamantina, Minas Gerais, Brazil; Université Clermont Auvergne, Institut Pascal, TSA 60026, F-63178 Aubière cedex, France.
Laboratory of Bioflavors, Department of Food Science, School of Food Engineering - University of Campinas, Campinas, São Paulo, Brazil.
Bioresour Technol. 2019 Dec;294:122180. doi: 10.1016/j.biortech.2019.122180. Epub 2019 Sep 21.
The biotransformation of R-(+)-limonene into high concentrations of R-(+)-α-terpineol by Sphingobium sp. was investigated in order to optimize the main process variables (pH, biocatalyst concentration, substrate concentration, temperature and agitation). This strategy comprised the screening of variables by a Plackett-Burman design followed by a Central Composite Design. The statistical analysis showed that the optimal α-terpineol production were at 28 °C and pH 7.0, with a limonene concentration of 350 g/L of organic phase agitation of 200 rpm and a biocatalyst concentration of 2.8 g/L of aqueous phase (OD = 8). Further trials showed that the R-(+)-α-terpineol concentration was higher (240 g/L after 96 h) when using a ratio of 1:3 (v.v) of organic:aqueous phases. However, the total production and yield (in terms of biomass) of α-terpineol would be maximized for an aqueous:organic ratio of 1:1. The experimental design optimization adopted herein was an effective tool for this type of study.
为了优化主要工艺变量（pH 值、生物催化剂浓度、底物浓度、温度和搅拌），研究了鞘氨醇单胞菌将 R-(+)-柠檬烯生物转化为高浓度 R-(+)-α-松油醇。该策略包括通过 Plackett-Burman 设计筛选变量，然后进行中心复合设计。统计分析表明，最佳 α-松油醇生产条件为 28°C 和 pH 值 7.0，有机相的柠檬烯浓度为 350 g/L，搅拌速度为 200 rpm，水相的生物催化剂浓度为 2.8 g/L（OD=8）。进一步的试验表明，当使用 1:3（v/v）的有机相：水相比例时，R-(+)-α-松油醇的浓度更高（96 小时后为 240 g/L）。然而，从总产率和（以生物量计）的角度来看，水相：有机相的最佳比例为 1:1。本文采用的实验设计优化是此类研究的有效工具。
