| Title: | Profiling and characterization of odorous volatile compounds from the industrial fermentation of erythromycin |
| Author(s): | Yang X; Jiao R; Zhu X; Zhao S; Liao G; Yu J; Wang D; |
| Address: | "State Key Laboratory of Environmental Aquatic Chemistry, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, China. Electronic address: xfyang@rcees.ac.cn. State Key Laboratory of Environmental Aquatic Chemistry, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, China. State Key Laboratory of Environmental Aquatic Chemistry, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, China; Research and Development Center, Beijing Drainage Group Co., Ltd, Beijing, 100124, China. Faculty of Materials Science and Chemistry, China University of Geosciences (Wuhan), Wuhan, Hubei, 430074, China. State Key Laboratory of Environmental Aquatic Chemistry, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, China; Faculty of Materials Science and Chemistry, China University of Geosciences (Wuhan), Wuhan, Hubei, 430074, China. Electronic address: wgds@rcees.ac.cn" |
| DOI: | 10.1016/j.envpol.2019.113130 |
| ISSN/ISBN: | 1873-6424 (Electronic) 0269-7491 (Linking) |
| Abstract: | "Complaints caused by odors from the fermentation production of pharmaceuticals are common in China. The elimination of odor remains a challenge for the pharmaceutical industry to meet the increasingly strict environment regulations. Erythromycin is a representative antibiotic produced by microbial fermentation. The fermentation exhaust gas of erythromycin fermentation has an unpleasant odor, but the composition of the key odorants has not been identified. The major odorants from the fermentation production of erythromycin API were analyzed by electronic nose, olfactory measurements, gas chromatography-coupled ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS) analysis. Two compounds, 2-methylisoborneol (2-MIB) and geosmin, were identified as the major odorants of erythromycin fermentation. These had not been detected before using only GC-MS analysis of exhaust gas. Aldehydes, including hexanal, octanal, decanal, and benzaldehyde, also contribute to the odor. The composition analysis of odorants using the fermentation broth headspace was more efficient and reliable, considering the significant dilution effect of exhaust gas. The concentration of 2-MIB and geosmin in the fermentation broth greatly exceeded their odor thresholds. The production of major odorants started in the early fermentation stage and became significant in the middle stage (30-70?ª+h). Due to the extremely low odor thresholds of 2-MIB and geosmin, advanced purification may require deodorization of erythromycin fermentation exhaust gas" |
| Keywords: | Aldehydes/analysis Camphanes/*analysis China Erythromycin/analysis/*chemistry Fermentation Gas Chromatography-Mass Spectrometry/methods Ion Mobility Spectrometry Naphthols/*analysis Odorants/*analysis Volatile Organic Compounds/*analysis Antibiotics Ferme; |
| Notes: | "MedlineYang, Xiaofang Jiao, Ruyuan Zhu, Xinmeng Zhao, Shan Liao, Guiying Yu, Jianwei Wang, Dongsheng eng England 2019/09/23 Environ Pollut. 2019 Dec; 255(Pt 1):113130. doi: 10.1016/j.envpol.2019.113130. Epub 2019 Sep 12" |
