Screening a Strain of sp. O852 and the Optimization of Fermentation Conditions for -Dihydrocarvone Production.

Flavors and fragrances have high commercial value in the food, cosmetic, chemical and pharmaceutical industries. It is interesting to investigate the isolation and characterization of new microorganisms with the ability to produce flavor compounds. In this study, a new strain of sp. O852 (accession number CCTCC M2020509) was isolated from decayed navel orange ( (L.) Osbeck), which was proved to be capable of converting limonene to -dihydrocarvone. Besides, the optimization of various reaction parameters to enhance the -dihydrocarvone production in shake flask was performed for sp. O852. The results showed that the yield of -dihydrocarvone reached up to 1 058 mg/L when sp. O852 was incubated using LB-M medium for 4 h at 36 °C and 150 rpm, and the biotransformation process was monitored for 36 h after adding 1680 mg/L limonene/ethanol (final ethanol concentration of 0.8% ()). The content of -dihydrocarvone increased 16 times after optimization. This study provided a basis and reference for producing -dihydrocarvone by biotransformation.