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

✍ Scribed by Lesage-Meessen, Laurence; Stentelaire, Christelle; Lomascolo, Anne; Couteau, Delphine; Asther, Mich�le; Moukha, Serge; Record, Eric; Sigoillot, Jean-Claude; Asther, Marcel

• Publisher: John Wiley and Sons
• Year: 1999
• Tongue: English
• Weight: 265 KB
• Volume: 79
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(19990301)79:3<487::aid-jsfa273>3.0.co;2-8

✦ Synopsis

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 ýavour, a slight odour of chocolate as a secondary organoleptic sensation.