Towards a high-yield bioconversion of ferulic acid to vanillin

Muheim, A.; Lerch, Konrad

doi:10.1007/s002530051416

Cited by 186 publications

(135 citation statements)

References 16 publications

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“…Large differences between both batches were observed in the numbers of microorganisms, in species composition, and in the enzymatic abilities of isolated bacteria. These large differences indicate that the effects of microbial activities on the development of vanilla flavor could be different for each batch of cured vanilla beans.Natural vanilla is the second most valuable flavoring in the food industry ($4,000/kg of natural vanillin [21]) and is derived from the fruits of the tropical orchid Vanilla planifolia. The mature green vanilla beans have no characteristic aroma.…”

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confidence: 99%

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Microorganisms with a Taste for Vanilla: Microbial Ecology of Traditional Indonesian Vanilla Curing

Röling

Kerler²,

Braster

et al. 2001

Appl Environ Microbiol

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The microbial ecology of traditional postharvesting processing of vanilla beans (curing) was examined using a polyphasic approach consisting of conventional cultivation, substrate utilization-based and molecular identification of isolates, and cultivation-independent community profiling by 16S ribosomal DNA based PCRdenaturing gradient gel electrophoresis. At two different locations, a batch of curing beans was monitored. In both batches a major shift in microbial communities occurred after short-term scalding of the beans in hot water. Fungi and yeast disappeared, although regrowth of fungi occurred in one batch during a period in which process conditions were temporarily not optimal. Conventional plating showed that microbial communities consisting of thermophilic and thermotolerant bacilli (mainly closely related to Bacillus subtilis, B. licheniformis,, and B. smithii) developed under the high temperatures (up to 65°C) that were maintained for over a week after scalding. Only small changes in the communities of culturable bacteria occurred after this period. Molecular analysis revealed that a proportion of the microbial communities could not be cultured on conventional agar medium, especially during the high-temperature period. Large differences between both batches were observed in the numbers of microorganisms, in species composition, and in the enzymatic abilities of isolated bacteria. These large differences indicate that the effects of microbial activities on the development of vanilla flavor could be different for each batch of cured vanilla beans.Natural vanilla is the second most valuable flavoring in the food industry ($4,000/kg of natural vanillin [21]) and is derived from the fruits of the tropical orchid Vanilla planifolia. The mature green vanilla beans have no characteristic aroma. Flavor develops during the postharvest processing of the beans (curing). Curing processes differ from country to country, consist of several steps, and are still rather traditional (25). Indonesia is the second largest producer of natural cured vanilla in the world after Madagascar (25). Indonesian curing (see Fig. 1) starts with scalding the beans in hot water (65 to 70°C) for 2 min. After the scalding steps which stops vegetative development and disrupts the cell structures, the drained beans are put in an isolated box for 24 h. During this step, called autoclaving, the beans slowly cool. Subsequently, beans undergo cycles of so-called sunning and sweating, during which beans are exposed to the sun during the daytime and then put in isolated boxes overnight to retain their warmth. A significant part of the aroma, which is thought to be due to bean-derived enzyme activities, is formed during this stage. After 5 to 10 days, depending on weather conditions, the beans are put on racks and dried for a month in a windy, sheltered place to diminish the risk of fungal spoilage. Finally, the beans are put in plastic bags and left to complete the overall vanilla flavor development. This conditioning lasts at least 2 months.Th...

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confidence: 99%

“…Natural vanilla is the second most valuable flavoring in the food industry ($4,000/kg of natural vanillin [21]) and is derived from the fruits of the tropical orchid Vanilla planifolia. The mature green vanilla beans have no characteristic aroma.…”

mentioning

confidence: 99%

Microorganisms with a Taste for Vanilla: Microbial Ecology of Traditional Indonesian Vanilla Curing

Röling

Kerler²,

Braster

et al. 2001

Appl Environ Microbiol

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“…Based on ferulic acid as a substrate, economically interesting vanillin production processes were established with Amycolatopsis sp. strain HR167 (2; J. Rabenhorst and R. Hopp, 1997, patent application EP0761817) or Streptomyces setonii (20) as a biocatalyst. With Amycolatopsis sp.…”

Section: Discussionmentioning

confidence: 99%

Biotransformation of Eugenol to Ferulic Acid by a Recombinant Strain of Ralstonia eutropha H16

Overhage

Steinbüchel

Priefert

2002

Appl Environ Microbiol

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The gene loci ehyAB, calA, and calB, encoding eugenol hydroxylase, coniferyl alcohol dehydrogenase, and coniferyl aldehyde dehydrogenase, respectively, which are involved in the first steps of eugenol catabolism in Pseudomonas sp. strain HR199, were amplified by PCR and combined to construct a catabolic gene cassette. This gene cassette was cloned in the newly designed broad-host-range vector pBBR1-JO2 (pBBR1-JO2ehyABcalAcalB) and transferred to Ralstonia eutropha H16. A recombinant strain of R. eutropha H16 harboring this plasmid expressed functionally active eugenol hydroxylase, coniferyl alcohol dehydrogenase, and coniferyl aldehyde dehydrogenase. Cells of R. eutropha H16(pBBR1-JO2ehyABcalAcalB) from the lateexponential growth phase were used as biocatalysts for the biotransformation of eugenol to ferulic acid. A maximum conversion rate of 2.9 mmol of eugenol per h per liter of culture was achieved with a yield of 93.8 mol% of ferulic acid from eugenol within 20 h, without further optimization.Vanillin (4-hydroxy-3-methoxybenzaldehyde) is the characteristic aroma component of the vanilla pod and is used in a broad range of flavors for foods, confectionery, and beverages; as a fragrance ingredient in perfumes and cosmetics; and for pharmaceuticals. The main production of vanillin is done via chemical synthesis from guaiacol and lignin (9). The increasing customer-led demand for natural flavors has induced growing interest in producing vanillin from natural raw materials by biotransformation, which can then be regarded as a natural aroma chemical. This common trend in the production of flavors and fragrances has recently been reviewed (6,15,17,27,29,30). Since vanillin occurs as an intermediate in the catabolism of phenolic stilbenes, eugenol (4-allyl-2-methoxyphenol), ferulate (4-hydroxy-3-methoxycinnamate), and lignin (7,33,35,36), these compounds are potential substrates for biotransformation processes. A method for biotransformation of eugenol to vanillin was developed by Rabenhorst and Hopp (1991, patent application EP0405197), based on a new Pseudomonas sp. strain, HR199, which degrades eugenol via coniferyl alcohol (4-hydroxy-3-methoxycinnamyl alcohol), coniferyl aldehyde (4-hydroxy-3-methoxycinnamyl aldehyde), ferulic acid, vanillin, vanillic acid (4-hydroxy-3-methoxybenzoate), and protocatechuic acid (3,4-dihydroxybenzoate) (28). The genes involved in this conversion have been cloned (1, 22, 24, 25, 26; A. Steinbüchel, H. Priefert, and J. Rabenhorst, 1998, patent application EP0845532). However, by using the wild type of strain HR199, no production of vanillin was observed. This was due to further conversion of vanillin to vanillic acid. Even the insertional inactivation of the vdh gene, encoding vanillin dehydrogenase in Pseudomonas sp. strain HR199 with an omega element, led to a strain that only transiently accumulated vanillin during transformation of eugenol. The lack of vanillin dehydrogenase was superimposed by the calB-encoded coniferyl aldehyde dehydrogenase, which also catalyzes the oxidatio...

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“…The rest is possibly synthesised by bio or chemical processes (Labuda, Goers, & Keon, 1992;Rao & Ravishankar, 2000;Kumar, Sharma, & Mishra, 2012) with very inexpensive cost, less than $15 per kilo. Since natural vanillin provides its premium aroma which impossible to be reproduced by synthetic products and remains limited supply, they have important meaning in the flavor market (Lomascolo, Stentelaire, Asther, & Lesage-Meessen, 1999;Muheim & Lerch, 1999;Sinha,U. K. Sharma, & N. Sharma, 2008).…”

Section: Introductionmentioning

confidence: 99%

Effect of B-Glucosidase Activity on the Vanillin Enzymatic Formation by Using Rumen Liquid for Cell Walls Degradation

Paramita

Yulianto

2013

JFR

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This work proposed a study of direct enzymatic of vanillin formation by using rumen fluid which has enzymatic capability for tissue disruption of vanilla green pods to avoid the curing process. Application of enzymes during the formation of vanilla aromas and flavors and its extraction present nice opportunity to improve productivity, as the enzymatic reaction possibly substitute the microbial process in the traditional fermentation. Glucovanillin, the precursor of vanillin, contacted with the β-glucosidase in the green pods by destructing the cell wall. Liquid rument was providing enzyme for cell wall degradation. The contact of glucovanillin and β-glucosidase lead the hydrolysis of glucovanillin into vanillin. The amounts of glucovanillin and vanillin were examined by using HPLC analysis. The identification of vanillin was investigated by using liquid chromatography-mass spectrofotometry. Vanillin content of vanilla green pods was found higher in which by treating the vanilla green pods at 30°C.

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Towards a high-yield bioconversion of ferulic acid to vanillin

Cited by 186 publications

References 16 publications

Microorganisms with a Taste for Vanilla: Microbial Ecology of Traditional Indonesian Vanilla Curing

Microorganisms with a Taste for Vanilla: Microbial Ecology of Traditional Indonesian Vanilla Curing

Biotransformation of Eugenol to Ferulic Acid by a Recombinant Strain of Ralstonia eutropha H16

Effect of B-Glucosidase Activity on the Vanillin Enzymatic Formation by Using Rumen Liquid for Cell Walls Degradation

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