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Vol. 21 No. 3 (2009): Vol 21 Issue 3

Copyright (c) 2008 Shilpi Kaushik, Vijay Chhimpa, Manu Gupta, P.S. Verma, I.K. Sharma

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This work is licensed under a Creative Commons Attribution 4.0 International License.

Biotransformation of Camphor Using Free and Immobilized Saccharomyces cerevisiae

Shilpi Kaushik
Centre for Advanced Studies, Department of Chemistry University of Rajasthan, Jaipur-302 004, India
Vijay Chhimpa
Centre for Advanced Studies, Department of Chemistry University of Rajasthan, Jaipur-302 004, India
Manu Gupta
Centre for Advanced Studies, Department of Chemistry University of Rajasthan, Jaipur-302 004, India
P.S. Verma
Centre for Advanced Studies, Department of Chemistry University of Rajasthan, Jaipur-302 004, India
I.K. Sharma
Centre for Advanced Studies, Department of Chemistry University of Rajasthan, Jaipur-302 004, India

Corresponding Author(s) : I.K. Sharma

sharma_indra20@rediffmail.com

Asian Journal of Chemistry, Vol. 21 No. 3 (2009): Vol 21 Issue 3

Abstract

The biocatalytic reduction of camphor was carried out using Baker’s yeast (Saccharomyces cerevisiae) as microbial catalyst in free Baker’s yeast (FBY) as well as immobilized Baker’s yeast (ImBY) form in aqueous ethanolic (1:1v/v) medium. The reduction product was isolated and purified by chromatographic techniques and characterized on the basis of its spectral analysis.

Keywords

Baker’s yeast Immobilized baker’s Yeast Camphor
Kaushik, S., Chhimpa, V., Gupta, M., Verma, P., & Sharma, I. (2010). Biotransformation of Camphor Using Free and Immobilized Saccharomyces cerevisiae. Asian Journal of Chemistry, 21(3), 2412–2418. Retrieved from https://asianpubs.org/index.php/ajchem/article/view/31853
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