A biotechnological process involving filamentous fungi to produce natural crystalline vanillin from maize bran |
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Authors: | Lesage-Meessen Laurence Lomascolo Anne Bonnin Estelle Thibault Jean-Francois Buleon Alain Roller Marc Asther Michele Record Eric Ceccaldi Benoit Colonna Asther Marcel |
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Affiliation: | (1) Unité de Biotechnologie des Champignons Filamenteux de I’INRA, IFR de Biotechnologie Agro-Industrielle de Marseille, CP 925, 163 Avenue de Luminy, 13288 Marseille Cedex 09, France;(2) Unité de Recherches sur les Polysaccharides, leurs Organisations et Interactions, France;(3) Unité de Physico-Chimie des Macromolécules INRA, BP 71627, 44316 Nantes Cedex 03, France;(4) Agro-IndustrieRecherche et Développement, Route de Bazancourt, 51110 Pomacle, France;(5) Laboratoire de Technologie, Centre de Recherches Pernod-Ricard, 120 Avenue du Maréchal Foch, 94015 Créteil Cedex, France |
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Abstract: | A new process involving the filamentous fungi Aspergillus niger and Pycnoporus cinnabarinus has been designed for the release of ferulic acid by enzymic degradation of a cheap and natural agricultural byproduct (autoclaved maize bran) and its biotransformation into vanillic acid and/or vanillin with a limited number of steps. On the one hand, the potentialities of A. niger I-1472 to produce high levels of polysaccharide-degrading enzymes including feruloyl esterases and to transform ferulic acid into vanillic acid were successfully combined for the release of free ferulic acid from autoclaved maize bran. Then vanillic acid was recovered and efficiently transformed into vanillin by P. cinnabarinus MUCL 39533, since 767 mg/L of biotechnologic vanillin could be produced in the presence of cellobiose and XAD-2 resin. On the other hand, 3-d-old high-density cultures of P. cinnabarinus MUCL39533 could be fed with the autoclaved fraction of maize bran as a ferulic acid source and a. niger I-1472 culture filtrate as an extracellular enzyme source. Under these conditions, P. cinnabarinus MUCL39533 was shown to directly biotransform free ferulic acid released from the autoclaved maize bran by A. niger I-1472 enzymes into 584 mg/L of vanillin. These processes, involving physical, enzymic, and fungal treatments, permitted us to produce crystallin vanillin from autoclaved maize bran without any purification step. |
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Keywords: | Aroma maize bran enzyme ferulic acid vanillic acid vanillin Aspergillus niger Pycnoporus cinnabarinus |
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