Ferulic acid biotransformation has a number of interesting industrial uses. Ferulic acid biotransformation by the wild strain Aspergillus niger C28825 and a diploid strain DAR2, obtained by parasexual recombination, was studied. The wild strain of A. niger C28825 biotransforms ferulic acid to vanillic acid (VA): while the diploid strain DAR2 preferentially decarboxylates ferulic acid to 4-vinylguaiacol (4VG). The latter was identified by mass spectroscopy, H-1 and C-13 nuclear magnetic resonance spectroscopy, and quantified by HPLC. The diploid strain A. niger DAR2 and the wild strain showed a ferulic acid conversion of 64% and 36%, respectively. Molar yields show that the formation of 4VG was preferred, being as much as 4.4 times higher th...
Vanillin (4-hydroxy-3-methoxy-benzaldehyde) is one of the most important flavouring compounds used i...
Vanillin is one of the most important flavour compounds used in foods, beverages,perfumes and pharma...
Lactic acid fermentation of vegetable products, which are a rich source of phenolic acids, is a tech...
The microbial transformation of ferulic acid (FA) offers a cleaner, more economical alternative for ...
Ability of 10 fungi strains for the degradation of ferulic acid and production of vanillic acid was ...
Continuously growing demand for natural flavors has led to a tremendous increase in biotransformatio...
Biotransformations of cinnamic and ferulic acid catalysed by actinomycetes have been studied. A prim...
The ester-linked ferulic acid of wheat bran and sugar beet pulp can be converted to vanillin using b...
Abstract Ferulic acid (4-hydroxy-3-methoxycinnamic acid, FA) is a lignin-derived phenolic compound a...
610-612The biotransformation of ferulic acid to vanillin was carried out using locally isolated...
The microbial transformation of ferulic acid (FA) offers a cleaner, more economical alternative for ...
Halomonas elongata strain Mar (=CCUG 52759) isolated from table-olive fermentation is the first halo...
Biodegradation of ferulic acid, by two white-rot fungal strains (Trametes hirsuta MTCC-1171 and Phan...
In this work the possibility of producing vanillin through microbial bioconversion from ferulic aci...
Vanillin production through microbial bioconversion of ferulic acid obtained from enzymatic hydrolys...
Vanillin (4-hydroxy-3-methoxy-benzaldehyde) is one of the most important flavouring compounds used i...
Vanillin is one of the most important flavour compounds used in foods, beverages,perfumes and pharma...
Lactic acid fermentation of vegetable products, which are a rich source of phenolic acids, is a tech...
The microbial transformation of ferulic acid (FA) offers a cleaner, more economical alternative for ...
Ability of 10 fungi strains for the degradation of ferulic acid and production of vanillic acid was ...
Continuously growing demand for natural flavors has led to a tremendous increase in biotransformatio...
Biotransformations of cinnamic and ferulic acid catalysed by actinomycetes have been studied. A prim...
The ester-linked ferulic acid of wheat bran and sugar beet pulp can be converted to vanillin using b...
Abstract Ferulic acid (4-hydroxy-3-methoxycinnamic acid, FA) is a lignin-derived phenolic compound a...
610-612The biotransformation of ferulic acid to vanillin was carried out using locally isolated...
The microbial transformation of ferulic acid (FA) offers a cleaner, more economical alternative for ...
Halomonas elongata strain Mar (=CCUG 52759) isolated from table-olive fermentation is the first halo...
Biodegradation of ferulic acid, by two white-rot fungal strains (Trametes hirsuta MTCC-1171 and Phan...
In this work the possibility of producing vanillin through microbial bioconversion from ferulic aci...
Vanillin production through microbial bioconversion of ferulic acid obtained from enzymatic hydrolys...
Vanillin (4-hydroxy-3-methoxy-benzaldehyde) is one of the most important flavouring compounds used i...
Vanillin is one of the most important flavour compounds used in foods, beverages,perfumes and pharma...
Lactic acid fermentation of vegetable products, which are a rich source of phenolic acids, is a tech...