Vanillin production by biotransformation of phenolic compounds in fungus, Aspergillus luchuensis

Vanillin production by biotransformation of phenolic compounds in fungus, Aspergillus luchuensis

Abstract Vanillin is valuable and popular flavor used in foods and cosmetics. Many bacteria species have the ability to decarboxylate substituted cinnamic acids in order to form vanillin. However, the phenolic biotransformation including vanillin production in a common fungus, the Aspergillus luchue...

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Bibliographic Details
Main Authors: Junsei Taira, Rin Toyoshima, Nana Ameku, Akira Iguchi, Yasutomo Tamaki
Format: Article
Language:English
Published: SpringerOpen 2018-03-01
Series:AMB Express
Subjects:
Aspergillus species
Phenolic compound
Biotransformation
Vanillin
Ferulic acid
LC/MS
Online Access:http://link.springer.com/article/10.1186/s13568-018-0569-4

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http://link.springer.com/article/10.1186/s13568-018-0569-4

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