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

Topakas, E; Kalogeris, E; Kekos, D; Macris, BJ; Christakopoulos, P

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	https://dspace.lib.ntua.gr/xmlui/handle/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