A. King et Jr. Dickinson, Biotransformation of monoterpene alcohols by Saccharomyces cerevisiae, Torulaspora delbrueckii and Kluyveromyces lactis, YEAST, 16(6), 2000, pp. 499-506
Monoterpenoids are important flavor compounds produced by many plant specie
s, including grapes (Vitis vinifera) and hops (Humulus lupulus). Biotransfo
rmation reactions involving monoterpenoids have been characterized in filam
entous fungi, but few examples have been observed in yeasts. As monoterpeno
ids are in contact with yeasts during beer and wine production, biotransfor
mation reactions may occur during the fermentation of these beverages. This
paper describes the biotransformation of monoterpene alcohols, of signific
ance in the alcoholic beverage industries, by three yeast species. All thre
e species analysed had the ability to convert monoterpenoids. Saccharomyces
cerevisiae and Kluyveromyces lactis reduced geraniol into citronellol, whi
lst all three yeasts produced linalool from both geraniol and nerol. Monocy
clic alpha-terpineol was formed from both linalool and nerol, by all three
yeasts. alpha-Terpineol was then converted into the diol cisterpin hydrate.
K. lactis and Toruldaspora delbrueckii also had the ability to form gerani
ol from nerol. Finally, the stereospecificity of terpenoid formation was an
alysed. Both (+) and (-) enantiomers of linalool and alpha-terpineol were f
ormed in roughly equal quantities, from either geraniol or nerol. Copyright
(C) 2000 John Wiley & Sons, Ltd.