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

• Published in: Journal of the science of food and agriculture Vol. 79; no. 3; pp. 487 - 490
• Main Authors: Lesage-Meessen, Laurence, Stentelaire, Christelle, Lomascolo, Anne, Couteau, Delphine, Asther, Michèle, Moukha, Serge, Record, Eric, Sigoillot, Jean-Claude, Asther, Marcel
• 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: Bioconversions. Hemisynthesis; Biological and medical sciences; Biotechnology; ferulic acid; filamentous fungi; Food additives; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Methods. Procedures. Technologies; sugar beet pulp; vanillin; Phenolic acid; Flavoring agent; Organoleptic properties; Food additive; Cinnamic acid(4-hydroxy 3-methoxy); Vegetal waste; Fungi; Aspergillus niger; Upgrading; Biotransformation; Quality; Production; Microorganism culture; Sugar beet pulp; Fungi Imperfecti; Vanillin; Thallophyta
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/(SICI)1097-0010(19990301)79:3<487::AID-JSFA273>3.0.CO;2-8

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