Abstract: Polypeptide with an amino acid sequence according to SEQ ID No. 1 or a variant in which up to 10% of the amino acids have been altered by insertions, deletions or substitution.

Abstract: Polypeptide with an amino acid sequence according to SEQ ID No. 1 or a variant in which up to 10% of the amino acids have been altered by insertions, deletions or substitution.

Abstract: 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 fusarium, pleutorus, penicillium, and chaetomium species, 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.

Abstract: 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, alde-hydes, ketones, polyalcohols, carbonyls, and carbonyl alcohols with the aid of fusarium, pleutorus, penicillium, and chaetomium species, 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.

Abstract: The invention relates to a method for producing an antioxidatively active extract which can be used in particular for stabilizing foodstuffs and cosmetic agents. According to the method, non-enzymatically browned grain germs, or a mixture containing non-enzymatically browned grain germs, is/are extracted using a solvent or solvent mixture (e.g. ethanol or an ethanolic mixture) having an ETN value ranging from 0.6 to 0.8, and the extracting agent is then optionally separated off. The invention also relates to a method for stabilizing unbrowned grain germs in which these unbrowned grain germs are mixed with non-enzymatically browned grain germs.