Metabolism of Ferulic Acid to Vanillin
نویسندگان
چکیده
منابع مشابه
Extraction of Ferulic Acid from Agro-industrial Wastes and Evaluation of Bioconversion of Ferulic Acid to Vanillin by Streptomyces Setonii
Several agro-industrial wastes (as chestnut and pistachio shells, grass, leaf fruit, vine leaf, and, red and white grape stems) were evaluated to ferulic acid extraction. The chemical analysis of these raw materials shows a high content of xylan in pistachio shells (33%), following the biorefinery concept, this fraction can be used in xylitol manufacture. The lignocellulosic materials were subm...
متن کاملBioconversion of ferulic acid obtained from wheat bran into vanillin
In this work the possibility of producing vanillin through microbial bioconversion from ferulic acid obtained from the enzymatic hydrolysis of wheat bran has been explored. The biocatalyst employed was Escherichia coli JM109/pBB1, a recombinant strain containing the genes from Pseudomonas fluorescens BF13 for the transformation of ferulic acid into vanillin. The substrate of the bioconversion, ...
متن کاملPhenolic Biotransformations during Conversion of Ferulic Acid to Vanillin by Lactic Acid Bacteria
Vanillin is widely used as food additive and as a masking agent in various pharmaceutical formulations. Ferulic acid is an important precursor of vanillin that is available in abundance in cell walls of cereals like wheat, corn, and rice. Phenolic biotransformations can occur during growth of lactic acid bacteria (LAB), and their production can be made feasible using specialized LAB strains tha...
متن کاملDraft Genome Sequence of Bacillus subtilis Type Strain B7-S, Which Converts Ferulic Acid to Vanillin
The Bacillus subtilis type strain B7-S was obtained through induction with ferulic acid. Here, we present the draft genome of strain B7-S, which contains 5,313,924 bp, with a G+C content of 35.8%, 5,135 protein-coding genes, and 40 tRNA-encoding genes.
متن کاملCharacterization of Two Streptomyces Enzymes That Convert Ferulic Acid to Vanillin
Production of flavors from natural substrates by microbial transformation has become a growing and expanding field of study over the past decades. Vanillin, a major component of vanilla flavor, is a principal flavoring compound used worldwide. Streptomyces sp. strain V-1 is known to be one of the most promising microbial producers of natural vanillin from ferulic acid. Although identification o...
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ژورنال
عنوان ژورنال: Journal of Biological Chemistry
سال: 1998
ISSN: 0021-9258
DOI: 10.1074/jbc.273.7.4163