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Enhanced bioconversion of vanillic acid into vanillin by the use of ‘natural’ cellobiose
Author(s) -
Bonnin Estelle,
LesageMeessen Laurence,
Asther Marcel,
Thibault JeanFrançois
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(19990301)79:3<484::aid-jsfa271>3.0.co;2-h
Subject(s) - cellobiose , chemistry , vanillin , bioconversion , biochemistry , food science , vanillic acid , sugar , hydrolysis , cellulose , sugar beet , cellulase , biology , fermentation , agronomy
Cellulose‐rich residue was obtained by a pectinase treatment of sugar beet pulp and was enzymatically degraded to produce cellobiose. From sugar beet pulp, the hydrolysis yielded 5.3% of cellobiose and 3.8% of glucose. The cellobiose‐rich fraction was added in a culture medium of the filamentous fungus Pycnoporus cinnabarinus to test it as an activator of vanillin production. Adding the sugar beet‐derived cellobiose‐rich fraction to a 3‐day‐old culture yielded a 3.3‐fold increase in vanillin production when compared to a culture devoid of cellobiose, while commercial cellobiose yielded a 3.1‐fold increase. © 1999 Society of Chemical Industry