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Induction of hexanol dehydrogenase in Geotrichum spp. by the addition of hexanol

  • Applied Microbial and Cell Physiology
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Abstract

Excessive hexanol content distorts the flavor of foods and is harmful to human health. Previously, two strains of fungi were found capable of producing hexanol-degrading enzymes. The current study identified these strains as Galactomyces geotrichum according to the gene sequence of the 26 S rDNA D1/D2 region (strain S12) and genus Geotrichum according to the gene sequence of ITS region (strain S13). Parallel analysis of extracellular and intracellular enzyme activities showed that the enzymes mainly accumulated intracellularly. Native polyacrylamide gel electrophoresis with reactive dyes showed the enzymes were alcohol dehydrogenases induced by the addition of hexanol. Hexanol was catalyzed into hexanoic acid and hexanal by strain S12 and into hexanoic acid by strain S13. The optimum conditions for the induction of enzymes were determined to be 6–9 h in the presence of 0.7 g/l hexanol. The identification of two strains capable of enzymatically degrading hexanol and optimum conditions for their induction will facilitate their use in industrial applications.

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Acknowledgements

This work was supported by the Agriculture Department of China through project numbers CARS-30 and 201003021 and Northwest A & F University through project number CX200905.

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Authors and Affiliations

  1. College of Food Science and Engineering, Northwest A & F University, 28 Xinong Road, Yangling, Shaanxi Province, 712100, China

    Jinhua Zhang, Junling Shi & Hongliang Lv

  2. College of Enology, Northwest A & F University, 23 Xinong Road, Yangling, Shaanxi Province, 712100, China

    Yanlin Liu

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  1. Jinhua Zhang
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  2. Junling Shi
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Correspondence to Junling Shi.

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Zhang, J., Shi, J., Lv, H. et al. Induction of hexanol dehydrogenase in Geotrichum spp. by the addition of hexanol. Appl Microbiol Biotechnol 97, 1279–1287 (2013). https://doi.org/10.1007/s00253-012-4280-0

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