Influence of culture conditions on production of flavour compounds by 29 ligninolytic Basidiomycetes

Gallois, Annie; Gross, B.; Langlois, Dominique; Spinnler, Henry-Éric; Brunerie, Pascal

doi:10.1016/s0953-7562(10)80010-3

Cited by 76 publications

(45 citation statements)

References 19 publications

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“…In this work, we have identified these compounds and investigated their origin. Medium composition determines the flavour compounds produced by microorganisms (Gallois et al 1990;Lanza et al 1976). Therefore we developed a medium the composition of which is similar to that of Witloof chicory and studied the volatiles that the microorganism produced.…”

Section: Introductionmentioning

confidence: 99%

Bioconversion of amino acids into flavouring alcohols and esters by Erwinia carotovora subsp. atroseptica

Spinnler

Djian²

1991

Appl Microbiol Biotechnol

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Section: Introductionmentioning

confidence: 99%

Bioconversion of amino acids into flavouring alcohols and esters by Erwinia carotovora subsp. atroseptica

Spinnler

Djian²

1991

Appl Microbiol Biotechnol

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“…Among the potential aroma producers, white rot basidiomycetes are probably the most versatile microorganisms. These fungi are able to produce a wide variety of volatile aryl metabolites of commercial interest, such as vanillin, benzaldehyde (bitter almond aroma), and cinnamaldehyde (1,7,12). Therefore, fermentation of natural substrates, such as L-phenylalanine or tyrosine, by white rot fungi can offer alternative routes for biosynthesis of a wide spectrum of aryl metabolites (11,21).…”

mentioning

confidence: 99%

Novel Scheme for Biosynthesis of Aryl Metabolites from l -Phenylalanine in the Fungus Bjerkandera adusta

Lapadatescu

Giniès

Quéré

et al. 2000

Appl Environ Microbiol

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Aryl metabolite biosynthesis was studied in the white rot fungus Bjerkandera adusta cultivated in a liquid medium supplemented with L-phenylalanine. Aromatic compounds were analyzed by gas chromatographymass spectrometry following addition of labelled precursors ( 14 C-and 13 C-labelled L-phenylalanine), which did not interfere with fungal metabolism. The major aromatic compounds identified were benzyl alcohol, benzaldehyde (bitter almond aroma), and benzoic acid. Hydroxy-and methoxybenzylic compounds (alcohols, aldehydes, and acids) were also found in fungal cultures. Intracellular enzymatic activities (phenylalanine ammonia lyase, aryl-alcohol oxidase, aryl-alcohol dehydrogenase, aryl-aldehyde dehydrogenase, lignin peroxidase) and extracellular enzymatic activities (aryl-alcohol oxidase, lignin peroxidase), as well as aromatic compounds, were detected in B. adusta cultures. Metabolite formation required de novo protein biosynthesis. Our results show that L-phenylalanine was deaminated to trans-cinnamic acid by a phenylalanine ammonia lyase and trans-cinnamic acid was in turn converted to aromatic acids (phenylpyruvic, phenylacetic, mandelic, and benzoylformic acids); benzaldehyde was a metabolic intermediate. These acids were transformed into benzaldehyde, benzyl alcohol, and benzoic acid. Our findings support the hypothesis that all of these compounds are intermediates in the biosynthetic pathway from L-phenylalanine to aryl metabolites. Additionally, transcinnamic acid can also be transformed via ␤-oxidation to benzoic acid. This was confirmed by the presence of acetophenone as a ␤-oxidation degradation intermediate. To our knowledge, this is the first time that a ␤-oxidation sequence leading to benzoic acid synthesis has been found in a white rot fungus. A novel metabolic scheme for biosynthesis of aryl metabolites from L-phenylalanine is proposed.Consumer preferences for products with a natural origin have led to the exploitation of microbial sources that produce natural aroma compounds (16,28). Among the potential aroma producers, white rot basidiomycetes are probably the most versatile microorganisms. These fungi are able to produce a wide variety of volatile aryl metabolites of commercial interest, such as vanillin, benzaldehyde (bitter almond aroma), and cinnamaldehyde (1,7,12). Therefore, fermentation of natural substrates, such as L-phenylalanine or tyrosine, by white rot fungi can offer alternative routes for biosynthesis of a wide spectrum of aryl metabolites (11, 21). Other biosynthetic precursors, like aromatic acids, stimulate the production of aryl metabolites in Bjerkandera adusta BOS55 (21).The metabolism of L-phenylalanine has been studied in several white rot fungi (13, 17). Among the extracellular aromatic compounds that these organisms produce, veratryl alcohol has received special attention because it is known to be a substrate and possibly a mediator in lignin biodegradation (6,15). This compound is the major aryl metabolite formed in Phanerochaete chrysosporium cultures supplemented wi...

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“…Dichos compuestos tienen actividad antimicrobial, pero también otorgan al hongo ciertos olores característicos como cacao amargo, anís, almendra, levadura y afrutado (Gallois et al, 1990;Schindler y Schmid, 1982). Es probable que la exposición a campos magnéti-cos con tiempo prolongado afecte la producción de compuestos volátiles.…”

Section: Propiedades Sensoriales: Olores Característicosunclassified

“…Los compuestos volátiles en mayor cantidad encontrados en P. ostreatus son 3-octanona, 3-octanol, 1-octen-3-ol, benzaldehído, 1-octanol y ácido benzoico. Dichos compuestos tienen actividad antimicrobial (Beltrán-García et al, 1997) pero también otorgan al hongo ciertos olores característicos como cacao amargo, anís, almendra, levadura y afrutado (Badcock, 1939;Gallois et al, 1990;Maga, 1976;Schindler and Schmid, 1982). Se puede pensar que la acción de los campos magnéticos con tiempo de exposición prolongada, afectan la producción de compuestos volátiles debido a la alteración de las reacciones que los producen en los diferentes estados de crecimiento.…”

Section: Propiedades Sensoriales: Olores Característicosunclassified

Efecto de dos campos magnéticos sobre el crecimiento micelial y propiedades sensoriales del hongo Pleurotus ostreatus

Peláez

Torres²,

Diaz³

2013

Rev. Colomb. Cienc. Hortic.

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Influence of culture conditions on production of flavour compounds by 29 ligninolytic Basidiomycetes

Cited by 76 publications

References 19 publications

Bioconversion of amino acids into flavouring alcohols and esters by Erwinia carotovora subsp. atroseptica

Bioconversion of amino acids into flavouring alcohols and esters by Erwinia carotovora subsp. atroseptica

Novel Scheme for Biosynthesis of Aryl Metabolites from l -Phenylalanine in the Fungus Bjerkandera adusta

Efecto de dos campos magnéticos sobre el crecimiento micelial y propiedades sensoriales del hongo Pleurotus ostreatus

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