Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Improved Menthol Production Using Suspension Cultures of Mentha piperita with Pectinase Elicitation

  • CHANG, JUN HYONG (Department of Food Science and Technology and Research Center for New-Biomaterials in Agriculture, Seoul National University) ;
  • JOONG HAN SHIN (Department of Food Science and Technology and Research Center for New-Biomaterials in Agriculture, Seoul National University) ;
  • IN SIK CHUNG (Department of Genetic Engineering, Kyung Hee University) ;
  • HYONG JOO LEE (Department of Food Science and Technology and Research Center for New-Biomaterials in Agriculture, Seoul National University)
  • Published : 1999.06.01
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Abstract

The effect of pectinase on menthol production by Mentha piperita in shake flasks was investigated. The optimum concentration of pectinase and period of elicitation for menthol production were 15 U/1 and 9 days, respectively. Pectinase elicitation at 15 U/1 for 9 days using a Lin-Staba medium with 2,4-dichlorophenoxyacetic acid (2,4-D) enhanced menthol production 37-fold (211.5 ㎎ menthol/l) with the specific menthol concentration (menthol concentration per unit weight of cells) of 27.5 ㎎/g dry cell weight (DCW). Our results also indicate that pectinase elicitation may activate the conversion of pulegone to menthol.

Keywords

References

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