Ferulic acid transformation into the main vanilla aroma compounds by Amycolatopsis sp. ATCC 39116.

摘要: The wild strain Amycolatopsis sp. ATCC 39116 was explored in ferulic acid-based media to produce naturally the aroma components of cured vanilla pod, namely vanillin,vanillic acid, and vanillyl alcohol. Other phenolic compounds(4-vinyl guaiacol, protocatechuic acid) were also evaluated. influence medium composition,fermentation technology (batch or fed-batch), supplementation with vanillic inoculum concentration on acid biotransformation results postulate initial cell mass as variable strongest impact metabolization under studied conditions. highest amounts vanillin achieved at intermediate values mass.Vanillyl alcohol more closely linked high concentrations. Conversely, 4-vinyl guaiacol reached its amount lowest mass. Guaiacol not detected any case. Therefore,the must be considered a critical parameter when using Amycolaptosis for production related compounds.