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Table 2 Kinetic parameters for the conversion of caffeine to theophylline in the fermentation of A. sydowii PET-2

From: Production of theophylline via aerobic fermentation of pu-erh tea using tea-derived fungi

Time (d)Ccaffeine,t (mg/g)Ctheophylline,t
(mg/g)
Y
theophylline/caffeine
Caffeine removal ratio (%)Theophylline production (mg/g)
034.39 ± 0.690.43 ± 0.04NDNDND
331.89 ± 0.510.98 ± 0.200.23 ± 0.097.25 ± 2.820.55 ± 0.19
629.05 ± 1.453.62 ± 1.100.59 ± 0.1015.52 ± 4.113.19 ± 1.08
922.54 ± 1.008.39 ± 0.720.67 ± 0.0834.47 ± 2.307.96 ± 0.69
1212.40 ± 0.7616.54 ± 1.160.73 ± 0.0663.93 ± 2.7716.11 ± 1.15
155.54 ± 0.5525.03 ± 1.170.85 ± 0.0383.88 ± 1.7724.60 ± 1.18
  1. All data are presented as mean value ± SD of three replications, ND was not detected.
  2. Contents of caffeine and theophylline were determined by HPLC.
  3. Samples collected on 0 day were the raw material for the fermentation.
  4. Ccaffeine,t was the caffeine content (mg/g) detected in the fermentation; Ctheophylline,t was the theophylline content (mg/g) detected in the fermentation;Ytheophylline/caffeine = theophyline yield on caffeine (mg/mg). Caffeine removal ratio (%) = (Ccaffeine,0-Ccaffeine,t)/Ccaffeine,0*100%; Theophylline production (mg/g) = Ctheophylline,t-Ctheophylline,0.