One-Step Conversion of Lemongrass Leaves Hydrolysate to Biovanillin by Phanerochaete chrysosporium ATCC 24725 in Batch Culture

Galadima, Ahmed Ibrahim; Salleh, Madihah Md.; Hussin, Huszalina; Safri, N.M.; Noor, Rohaya Md; Chong, Chun Shiong; Yahya, Adibah; Abd‐Aziz, Suraini; Yusof, Nor Nadiah Mohamad; Naser, Muhammad Abu; Al-Junid, Amir Feisal Merican

doi:10.1007/s12649-019-00730-w

Cited by 15 publications

(5 citation statements)

References 41 publications

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“…Work with basidiomycetes is more focused on the production of terpenes [28,41,42] and vanillin [9,22,[43][44][45], however, Auriporia aurulenta has shown potential for the synthesis of esters with different aromas (peach, pineapple, banana, citrus, and rose), depending on the growing conditions. Mantzouridou [46] obtained a higher production of volatile esters by yeast using orange peel as a substrate.…”

Section: Discussionmentioning

confidence: 99%

The Production of Bioaroma by Auriporia aurulenta Using Agroindustrial Waste as a Substrate in Submerged Cultures

et al. 2023

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The present study was carried out to investigate the potential of the basidiomycete Auriporia aurulenta to metabolize residues remaining from the processing of umbu, cajá, plum, and persimmon fruits for the production of natural aroma compounds using submerged fermentation. The volatile compounds obtained from the fermentation of A. aurulenta cultivated in these residues were extracted via stir bar sorptive extraction (SBSE) and analyzed using a gas chromatography-mass spectrometry (GC-MS) system. Esters and alcohols were the main compounds produced, with emphasis on the compounds 2-phenethyl acetate and 2-phenylethanol, which were mainly produced from umbu residue. The acid medium favored the production of 2-phenethyl acetate, reaching its maximum value (11.38 mg/L) on day 3.5, while higher concentrations of 2-phenylethanol were found in the basic medium, with optimal production (2.27 mg/L) on the 7th day. By varying the concentrations of pre-inoculum and residue in the optimization of this fermentation process, it was possible to double the production (24.47 mg/L) of 2-phenethyl acetate and obtain a seven times higher concentration (15.56 mg/L) of 2-phenylethanol. The diversity and expressive production of these aromatic compounds found in the fermentation media using these agroindustrial residues indicate that their use as substrates is an economical and environmentally viable alternative.

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Section: Discussionmentioning

confidence: 99%

The Production of Bioaroma by Auriporia aurulenta Using Agroindustrial Waste as a Substrate in Submerged Cultures

et al. 2023

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“…In the first step, the fungus A. niger was used, which converted ferulic acid into 41% vanillic acid, and later, this was biotransformed with the basidiomycete fungus P. chrysosporium into 39% vanillin. The highest production of vanillin with P. chrysosporium was found to be 1.3 mg/L, after 42 h of fermentation [106].…”

Section: Fermentation With Basidiomycetes Using Agro-industrial Resid...mentioning

confidence: 94%

Agro-Industrial Residues Used as Substrates for the Production of Bioaroma Compounds with Basidiomycetes: A Comprehensive Review

Sandes,

dos Santos,

de Jesus

et al. 2023

Fermentation

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Flavoring compounds are substances that directly influence the acceptance or rejection of a product. They are considered as essential components in the industrial sector due to their wide range of applications in different areas, such as food, cosmetics and pharmaceuticals. With the growing demand and concern of consumers for the acquisition of flavors from natural products, alternatives for the sustainable and low-cost production of such compounds becomes mandatory. Among these alternatives, biotechnological processes involving fungi are considered ecologically suitable and sustainable, as they tend to use conditions that are less harmful to the environment. The application of filamentous fungi such as basidiomycetes in biotechnological processes has been very promising, although it depends on the strain and growing conditions for obtaining bioaromas. The present review aims to compile reports on the potential of several basidiomycete fungi in the production of bioaromas using biotechnological methods. This review also includes the availability of nutrients and covers the new perspectives created with the application of agro-industrial residues as alternative cultivation substrates for these microorganisms. Thus, this is expected to consequently alleviate environmental pollution problems and enable the production of promising volatile compounds in a natural and sustainable way.

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“…As stated by [42], the pH of the broth culture media has the ability to affect the substrate chemistry and fermentation enzymes during the process. The results reveal that the highest vanillin yield was achieved at a pH of 6.0 and that when the pH was lowered (from 6.0 to 3.5), the yield was decreased [43]. Black liquor produced from the treatment was very high in concentration, which reduced lignin availability.…”

Section: A Pineapple Peel Pre-treatment With Naoh Solutionmentioning

confidence: 98%

Production of Vanillin from Pineapple Peels Using Alkaline Hydrolysis and Microbial Fermentation

Zainurin Zubaidah,

Latiffah Karim

2024

MJoSHT

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Vanillin is one of the most commonly utilized aromatic flavoring chemicals in the food and cosmetics industries. It is derived from natural sources, making it more expensive than synthetic vanillin, and it constitutes less than one percent of the annual market demand. Pineapple peel stands out as a valuable source for extracting ferulic acid, which in turn is utilized in the synthesis of vanillin. As a result, researchers are exploring alternative methods for producing vanillin, such as biotechnological production from ferulic acid. In this study, the capability of pineapple peels as a substrate for the microbial fermentation of ferulic acid by Aspergillus niger to produce vanillin in a single step was investigated. The biotransformation of ferulic acid from pineapple peel by alkaline hydrolysis was optimized using different concentrations of NaOH. Further, the detection and quantification of vanillin and ferulic acid were carried out using High-Performance Liquid Chromatography and thiobarbituric acid (TBA) method. Through HPLC analysis, the amount of vanillin concentration produced from the supernatant culture was 1.47±0.24 µg/ml from 1.0 M NaOH concentration and 2.83±0.44 µg/ml from 2.0 M NaOH concentration. From this study, 57.09±1.84 µg/ml and 83.84±4.01 µg/ml of ferulic acid were produced from the 1.0 M NaOH and 2.0M NaOH, respectively. In addition, using the TBA technique, vanillin concentrations were calculated, resulting in 12.92 ± 0.54 µg/ml and 15.38 ± 0.77 µg/ml from 1.0 M and 2.0 M NaOH concentrations, respectively. Briefly, the pineapple peel has been discovered as a good source for vanillin production using Aspergillus niger in the fermentation method.

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One-Step Conversion of Lemongrass Leaves Hydrolysate to Biovanillin by Phanerochaete chrysosporium ATCC 24725 in Batch Culture

Cited by 15 publications

References 41 publications

The Production of Bioaroma by Auriporia aurulenta Using Agroindustrial Waste as a Substrate in Submerged Cultures

The Production of Bioaroma by Auriporia aurulenta Using Agroindustrial Waste as a Substrate in Submerged Cultures

Agro-Industrial Residues Used as Substrates for the Production of Bioaroma Compounds with Basidiomycetes: A Comprehensive Review

Production of Vanillin from Pineapple Peels Using Alkaline Hydrolysis and Microbial Fermentation

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