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Bioconversion of ferulic acid into vanillic acid by the thermophilic fungus sporotrichum thermophile

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dc.contributor.author Topakas, E en
dc.contributor.author Kalogeris, E en
dc.contributor.author Kekos, D en
dc.contributor.author Macris, BJ en
dc.contributor.author Christakopoulos, P en
dc.date.accessioned 2014-03-01T01:18:44Z
dc.date.available 2014-03-01T01:18:44Z
dc.date.issued 2003 en
dc.identifier.issn 0023-6438 en
dc.identifier.uri http://hdl.handle.net/123456789/15168
dc.subject Bioconversion en
dc.subject Ferulic acid en
dc.subject Sporotrichum thermophile en
dc.subject Vanillic acid en
dc.subject.classification Food Science & Technology en
dc.subject.other Corynascus heterothallicus en
dc.subject.other Fungi en
dc.subject.other Sporotrichum en
dc.title Bioconversion of ferulic acid into vanillic acid by the thermophilic fungus sporotrichum thermophile en
heal.type journalArticle en
heal.identifier.primary 10.1016/S0023-6438(03)00060-4 en
heal.identifier.secondary http://dx.doi.org/10.1016/S0023-6438(03)00060-4 en
heal.language English en
heal.publicationDate 2003 en
heal.abstract Sporotrichum thermophile is capable of promoting the formation of vanillic acid during ferulic acid degradation. Ferulic acid metabolism by S. thermophile apparently occurred via the propenoic chain degradation and the formation of 4-hydroxy-3-methoxystyrene (4-vinylguaiacol) was observed which was presumably metabolized to vanillic acid. Guaiacol was detected in addition to the above-mentioned intermediates, usually as a result of nonoxidative decarboxylation of vanillic acid. The bioconversion of ferulic into vanillic acid was affected by the amount of ferulic acid that was treated and the carbon source on which the biomass was grown. Under optimum conditions vanillic acid production from ferulic acid by S. thermophile attained very high levels of 4798 mg/L with a molar yield of 35%. (C) 2003 Swiss Society of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved. en
heal.publisher ACADEMIC PRESS INC ELSEVIER SCIENCE en
heal.journalName LWT - Food Science and Technology en
dc.identifier.doi 10.1016/S0023-6438(03)00060-4 en
dc.identifier.isi ISI:000184792000002 en
dc.identifier.volume 36 en
dc.identifier.issue 6 en
dc.identifier.spage 561 en
dc.identifier.epage 565 en


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