Conversion of ferulic acid to 4-vinyl guaiacol by yeasts isolated from unpasteurised apple juice

Abstract

Yeasts were isolated from unpasteurised apple juice on potato dextrose agar supplemented with tartaric acid and on malt extract agar containing chloramphenicol. Isolates were screened for feruloyl esterase and ferulic acid decarboxylase activities. Strains of Rhodotorula rubra, R minuta and Candida lambica produced both enzymes. Ferulic acid decarboxylase activity, resulting in the formation of the off‐flavour 4‐vinyl guaiacol, was highest for the C lambica isolate. This decarboxylase activity was associated with the washed resting cells. The crude enzyme showed temperature and pH optima of 35°C and 6.5, respectively. © 1999 Society of Chemical Industry

Bioconversion of ferulic acid and 4-vinylguaiacol by a white-rot fungus isolated from decaying wood

“…These include the following species: Aspergillus, Bacillus, Candida, Corynespora, Fusarium, Pseudomonas and many more (Dodd-o and Pearse, 2000;Engels et al, 1992;Lafeber et al, 1999;Pearse and Dodd-o, 1999;Peters et al, 2001;van den Worm et al, 2001;Walton et al, 2000). The major pathways of metabolism can be summarized as: i) Nonoxidative decarboxylation to give 4-vinylguaiacol (4-hydroxy-3-methoxystyrene) (Rosazza et al, 1995;Lee et al, 1998;Donaghy et al, 1999). …”

Decarboxylation of Ferulic Acid to 4-Vinyl Guaiacol by Streptomyces setonii

“…Donaghy et al [14] using Candida lambica isolated from unpasteurised apple juice obtained 310 μg/ml of 4VG after 40 h in culture broths formulated with 5 mg/ml of ferulic acid. Karmakar et al [10] using a new strain Bacillus coagulans BK07 isolated from decomposed wood bark, decarboxylated ferulic acid within 7 h of growth to produce 908 mg/l of 4VG as a major degradation product (more than 90% molar yield), and small amounts of vanillic acid (10.5 mg/l).…”

“…After this threshold, 4VG started to be consumed leading to 679 mg/l of 4VG within 243 h. However, no other metabolites were detected, since the only compound z 100 90 80 70 60 50 40 30 20 10 0 60 80 100 120 140 160 180 200 220 240 260 280 300 320 observed, vanillyl alcohol, only oscillated between 35 to 45 mg/l. Consequently, although 4VG was produced from ferulic acid by certain fungi [2,20,21], yeasts [5,6,14] and bacteria [1,10,13], in our knowledge, 4VG was not identified up to now in the products metabolised by S. setonii. An additional control culture without inoculation of S. setonii, ferulic acid did not decrease, and 4-vinyl guaiacol was not observed (data not shown).…”

Purification and properties of phenolic acid decarboxylase from Candida guilliermondii

“…These phenolic compounds usually originate from the microbial decarboxylation of phenolic acids (hydroxycinnamic acids) present in the raw materials during fermentation [11,38,39,46,47] and in fruit juice production [14,16]. They are valuable precursors in the biotransformation of flavors and fragrances [32] and are regarded as a good aroma and/or off-flavors in beers and wines [11,34,38,39,44,47].…”