Fungal transformation of ferulic acid from sugar beet pulp to natural vanillin
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 recover...
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Published in | Journal of the science of food and agriculture Vol. 79; no. 3; pp. 487 - 490 |
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Main Authors | , , , , , , , , |
Format | Journal Article Conference Proceeding |
Language | English |
Published |
Chichester, UK
John Wiley & Sons, Ltd
01.03.1999
Wiley Published for the Society of Chemical Industry by Elsevier Applied Science |
Subjects | |
Online Access | Get full text |
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Summary: | 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 |
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Bibliography: | ark:/67375/WNG-82X5NTQ9-0 ArticleID:JSFA273 Based on a paper presented at Ferulate '98, IFR, Norwich, 8-11 July 1998 istex:084C8618F89CBF8EAE27BA44AC94C3FA3C19F337 Based on a paper presented at Ferulate '98, IFR, Norwich, 8–11 July 1998 |
ISSN: | 0022-5142 1097-0010 |
DOI: | 10.1002/(SICI)1097-0010(19990301)79:3<487::AID-JSFA273>3.0.CO;2-8 |