Maxens Gmbh

Rüdiger Kaspera

Ralf Gunter Berger

Ulrich Krings

Hans Henning Wenk

Martin Müller

Kerstin Dirlam

Ralf G Berger

Disclosed is a method for producing flavor-active terpenes from terpene hydrocarbons. According to said method, a lyophilized mycel which is first rehydrated and is then mixed with the substrate is used preferably in a submerged culture in the framework of selective biotransformation with the aid of microorganisms. The inventive method, which can be carried out especially in an enantioselective, stereoselective, and/or regioselective manner, makes it possible to obtain terpenoid alcohols, epoxides, aldehydes, ketones, polyalcohols, carbonyls, and carbonyl alcohols with the aid of, andspecies, the obtained substances being isolated particularly from cellular components. Said method should be carried out above all in a stirred tank, surface reactor, or fixed bed reactor while preferably taking place in a two-phase system with reduced carbon source moieties. The obtained flavor-active terpenes are used as flavors and fragrances preferably in the food, cosmetic, and pharmaceutical industry.

Growing community of inventors

Oldenburg, Germany

Rüdiger Kaspera