Abstract
Ability of 10 fungi strains for the degradation of ferulic acid and production of vanillic acid was examined. The findings suggested that all the fungi were able to degrade ferulic acid via different pathways producing variety of products. Vanillic acid was the main bioconversion product for all the fungi strains. Aspergillus niger K8 was chosen as a more suitable fungus for conversion of ferulic acid to vanillic acid, due to its highest potential to produce high concentration of vanilic acid (116 mg/l) compared to other fungi. Bioconversion proves was further carried out with Phanerochaetechrysosporium ATCC 24725 for production of vanillin from vanillic acid produced by A. niger K8. The vanillin production (44.8 mg/l) was significant from the economical aspect, due to the cheapness and available source of ferulic acid as a substrate and short time for bioconversion of ferulic acid to vanillic acid. Key words: Aspergillus niger K8, biotransformation, ferulic acid, Phanerochaetechrysosporium ATCC 24725, vanillic acid, vanillin.
Highlights
Vanillin (3-methoxy-4-hydroxybenzaldehyde) is a flavoring compound of high economic value
Screening of fungi for bioconversion of ferulic acid to vanillic acid The objective here is to compare the production of vanillic
The fungus, which yielded the highest concentration of vanillic acid, was used in fermentation process for the production of vanillin
Summary
Vanillin (3-methoxy-4-hydroxybenzaldehyde) is a flavoring compound of high economic value. Limited availability of vanilla beans has resulted in high prices of natural vanillin ($4000/kg), but still this yield is less than what is needed (Feron et al, 1996). To fulfill this demand, many biotechnological methods to produce natural vanillin from ferulic acid using fungi have been proposed. Muheim and Lerch (1999) have screened two microorganisms (Streptomyces setonii and Pseudomonas putida) for testing their ability to accumulate vanillin from ferulic acid They found that P. putida is the major producer of vanillic acid; whereas S. setonii accumulated vanillin.
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