Biocatalytic Production of Dihydrocoumarin from Coumarin by Saccharomyces cerevisiae

• Published in: Journal of agricultural and food chemistry Vol. 54; no. 17; pp. 6236 - 6240
• Main Authors: Häser, Katrin, Wenk, Hans Henning, Schwab, Wilfried
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 23.08.2006
• Subjects: Bacillus cereus; Bacillus cereus - metabolism; beans; biocatalysts; Bioconversions. Hemisynthesis; Biological and medical sciences; Biotechnology; biotransformation; coumarin; Coumarins - metabolism; dihydrocoumarin; Dipteryx; Dipteryx - chemistry; Dipteryx odorata; flavor compounds; Flavoring Agents; flavorings; Food industries; Food microbiology; Fundamental and applied biological sciences. Psychology; melilotic acid; metabolism; metabolites; Methods. Procedures. Technologies; Phenols - metabolism; Pseudomonas - metabolism; Pseudomonas orientalis; Saccharomyces cerevisiae; Saccharomyces cerevisiae - metabolism; yeasts; Pseudomonadales; Pseudomonas orientalis; Yeast; Bacillaceae; Pseudomonas; Coumarin; Fungi; Bacillus cereus; Bacillales; Acids; Biotransformation; Production; dihydrocoumarin; Bacteria; Pseudomonadaceae; melilotic acid; Ascomycetes; Saccharomyces cerevisiae; Thallophyta
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf061334w

Natural dihydrocoumarin, which is of great interest in the flavor industry, was biotechnologically produced from pure coumarin or tonka bean meal with Pseudomonas orientalis, Bacillus cereus, and various Saccharomyces cerevisiae strains. Coumarin was shown to be converted to melilotic acid, which yielded dihydrocoumarin upon distillation during purification. About 1.0 g/L product was obtained from 25 g/L tonka beans with S. cerevisiae within 147 h. This dihydrocoumarin thus fulfills all of the criteria of a natural raw material and can be used as a natural flavoring in accordance with U.S. and European Union regulations. Keywords: Biotransformation; dihydrocoumarin; Saccharomyces cerevisiae; coumarin; melilotic acid; Bacillus cereus; Pseudomonas orientalis