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Fungal transformation of ferulic acid from sugar beet pulp to natural vanillin
Author(s) -
LesageMeessen Laurence,
Stentelaire Christelle,
Lomascolo Anne,
Couteau Delphine,
Asther Michèle,
Moukha Serge,
Record Eric,
Sigoillot JeanClaude,
Asther Marcel
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<487::aid-jsfa273>3.0.co;2-8
Subject(s) - vanillin , ferulic acid , vanillic acid , chemistry , food science , biotransformation , sugar , organic chemistry , biochemistry , enzyme
Abstract Ferulic acid, derived from sugar beet pulp, was used as precursor in a biotechnological two‐step process to produce‘natural’ vanillin. This process combined the biotransformation of sugar beet pulp ferulic acid to vanillic acid by a micromycete, Aspergillus niger and the biotransformation of recovered vanillic acid into vanillin by a basidiomycete, Pycnoporus cinnabarinus . The system produced more than 100 mg litre −1 natural vanillin. The sensorial analysis of this new natural vanillin revealed, besides a predominant vanillin flavour, a slight odour of chocolate as a secondary organoleptic sensation. © 1999 Society of Chemical Industry