A biotechnological process involving filamentous fungi to produce natural crystalline vanillin from maize bran
A biotechnological process involving filamentous fungi to produce natural crystalline vanillin from maize bran
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DOI：
10.1385/abab:102-103:1-6:141
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发表时间：
2002-07-01
影响因子：
3
通讯作者：
Asther, M
中科院分区：
文献类型：
--
作者：
Lesage-Meessen, L;Lomascolo, A;Asther, M
设计了一种涉及丝状真菌Aspergillus尼日尔和Pycnoporus cinnabarinus的新方法，用于通过酶促降解廉价的天然农业副产物（高压灭菌的玉米麸皮）来释放阿魏酸，并以有限的步骤将其生物转化为香草酸和/或香草醛。一方面，A.尼日尔I-1472产生高水平的多糖降解酶（包括阿魏酸酯酶）和将阿魏酸转化为香草酸的方法成功地结合用于从高压灭菌的玉米麸皮中释放游离阿魏酸。在纤维二糖和XAD-2树脂的存在下，通过P. cinnabarinus MUCL 39533高效转化香草醛，可获得767 mg/L的生物技术香草醛。另一方面，3天龄的朱砂叶甲MUCL 39533的高密度培养物可以用作为阿魏酸源的玉米麸皮的高压灭菌级分和A.尼日尔I-1472培养滤液作为胞外酶源。在这些条件下，朱砂叶赤霉MUCL 39533显示出直接生物转化由A.尼日尔I-1472酶转化为584 mg/L香草醛。这些过程，涉及物理，酶和真菌处理，使我们能够生产晶体蛋白香草醛从高压灭菌的玉米麸皮没有任何纯化步骤。
A new process involving the filamentous fungi Aspergillus niger and Pycnoporus cinnabarinus has been designed for the release of ferulic acid by enzymic degradation of a cheap and natural agricultural byproduct (autoclaved maize bran) and its biotransformation into vanillic acid and/or vanillin with a limited number of steps. On the one hand, the potentialities of A. niger I-1472 to produce high levels of polysaccharide-degrading enzymes including feruloyl esterases and to transform ferulic acid into vanillic acid were successfully combined for the release of free ferulic acid from autoclaved maize bran. Then vanillic acid was recovered and efficiently transformed into vanillin by P. cinnabarinus MUCL39533, since 767 mg/L of biotechnologic vanillin could be produced in the presence of cellobiose and XAD-2 resin. On the other hand, 3-d-old high-density cultures of P. cinnabarinus MUCL39533 could be fed with the autoclaved fraction of maize bran as a ferulic acid source and A. niger I-1472 culture filtrate as an extracellular enzyme source. Under these conditions, P. cinnabarinus MUCL39533 was shown to directly biotransform free ferulic acid released from the autoclaved maize bran by A. niger I-1472 enzymes into 584 mg/L of vanillin. These processes, involving physical, enzymic, and fungal treatments, permitted us to produce crystallin vanillin from autoclaved maize bran without any purification step.