Abstract
Dihydrocoumarin is a natural product of great relevance for the flavour industry. In this work, we describe a study on the biotransformation of the toxic compound coumarin into natural dihydrocoumarin, recognized as safe for food aromatization. To this end, we screened a variety of yeasts and filamentous fungi, isolated from different sources, in order to evaluate their ability to reduce selectively the conjugated double bond of coumarin. Moreover, since coumarin induces cytotoxicity and therefore inhibits cell growth as well as the cell metabolic activity, we tested out different substrate concentrations. All strains were able to convert the substrate, although showing very different conversion rates and different sensitivity to the coumarin concentration. In particular, the yeasts Torulaspora delbrueckii, Kluyveromyces marxianus and the fungus Penicillium camemberti displayed the higher activity and selectivity in the substrate transformation. Among the latter strains, Kluyveromyces marxianus presented the best resistance to substrate toxicity, allowing the biotransformation process even with coumarin concentration up to 1.8 g/L.
Highlights
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Each microbial strain of yeasts or filamentous fungi was grown in liquid media, using the universal Medium for Yeasts (YM) or Malt Extract Medium (MEA), respectively
Since we were interested in developing a reliable process for the production of a natural flavour to be used in food, we limited our study to microorganisms belonging to biosafety level 1, with a strong preference with those recognized with technological beneficial use in foods [27]
Summary
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