Fungal transformation of ferulic acid from sugar beet pulp to natural vanillin

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

Vanillin production from simple phenols by wine-associated lactic acid bacteria

“…1993); however, no experimental evidence exists to support this hypothesis, (ii) a nonoxidative process via feruloyl‐CoA, which further undergoes hydratation to vanillin and acetyl‐CoA (Overhage et al. 1999), (iii) the reduction of ferulic acid to dihydroferulic acid, which leads to the formation of vanillic acid and subsequently to vanillin (Lesage‐Meesen et al. 1999), (iv) the nonoxidative decarboxylation of ferulic acid observed in many bacteria (Labuda et al.…”

Biotechnological Flavour Generation

“…Apple pomace, soybean products, sugar beet pulp, cassava bagasse and all kinds of processing wastes of the food and agricultural industries may contain enough precursor substrate to be used as such (Lesage-Meessen et al, 1999;Pandey et al, 2000a,b;Berger, 2007). Many different effects of immobilisation may lead to a net gain of productivity, as in the case of benzaldehyde synthesis by basidiomycetes (Lapadatescu et al, 1997).…”

“…A comprehensive patent describes (mainly prokaryotic) micro-organisms for the degradation of the propenoic side chain of ferulic acid, and a second set of (mainly eukaryotic) micro-organisms for converting vanillic acid into vanillin (Cheetham et al, 1999). The same two-step process was successful using A. niger for the first step and P. cinnabarinus for the second one (Lesage-Meessen et al, 1999). One step further, the principle of co-cultivation of different species depends on an internal regulation of the bioprocess, but has been applied with few problems to cheese and other traditional fermented foods (Martin et al, 1999;Midje et al, 2000).…”

Biovanillin from agro wastes as an alternative food flavour

“…However, the UK and European law has not regarded the chemical vanillin as a natural product . Thus demand for naturally produced vanillin is increasing, and it was reported by Hocking that the petrochemical raw material guaiacol is the main source for synthetic vanillin produced today. Based on literature reports, commercial vanillin available in the market can be divided into two types: natural vanillin obtained from pods of the Vanilla plant and synthetic vanillin derived from a chemically synthesized process .…”