Pseudomonas gladioli was isolated by an enrichment culture technique using limonene as the sole source of carbon. Fermentations were conducted for 4–10 days in shake flasks at 25°C using a pH 6.5 mineral salts medium and 1.0% (+)‐limonene. Major conversion products were identified as (+)‐α‐terpineol and (+)‐perillic acid. Quantitative analysis of α‐terpineol and perillic acid during the fermentation revealed that α‐terpineol was resistant to further degradation by the bacterium, while perillic acid was readily degraded.
|Original language||English (US)|
|Number of pages||5|
|Journal||Journal of food science|
|State||Published - Sep 1989|
ASJC Scopus subject areas
- Food Science