נגישות
menu      
Advanced Search
Syntax
Search...
Volcani treasures
About
Terms of use
Manage
Community:
אסיף מאגר המחקר החקלאי
Powered by ClearMash Solutions Ltd -
Isolation of a Bacillus sp. capable of transforming isoeugenol to vanillin
Year:
2000
Source of publication :
Journal of Biotechnology
Authors :
Ravid, Uzi
;
.
Volume :
78
Co-Authors:
Shimoni, E., Dept. of Food Eng. and Biotechnology, Technion-Israel Inst. T., Haifa, Israel
Ravid, U., A.R.O., Newe Ya'ar Res. Ctr., P.O.B., Ramat Yishai, Israel
Shoham, Y., Dept. of Food Eng. and Biotechnology, Technion-Israel Inst. T., Haifa, Israel, Inst. of Catalys. Sci. and Technol., Technion-Israel Inst. T., Haifa, Israel
Facilitators :
From page:
1
To page:
9
(
Total pages:
9
)
Abstract:
Natural aroma compounds are of major interest to the flavor and fragrance industry. Due to the limited sources for natural aromas, there is a growing interest in developing alternative sources for natural aroma compounds, and in particular aromatic aldehydes. In several microbial species aromatic aldehydes are detected as intermediates in the degradation pathway of phenylpropanoids. Thus, bioconversion of phenylpropanoids is one possible route for the production of these aroma compounds. The present work describes the isolation of microbial strains, capable of producing vanillin from isoeugenol. Bacterial strains isolated from soil, were screened for their ability to transform isoeugenol to vanillin. One of these strains, strain B2, was found to produce high amounts of vanillin when grown in the presence of isoeugenol, and was also capable of growing on isoeugenol as the sole carbon source. Based on its fatty acids profile, strain B2 was identified as a Bacillus subtilis sp. The bioconversion capabilities of strain B2 were tested in growing cultures and cell free extracts. In the presence of isoeugenol, a growing cultures of B. subtilis B2 produced 0.61 g l-1 vanillin (molar yield of 12.4%), whereas cell free extracts resulted in 0.9 g l-1 vanillin (molar yield of 14%). (C) 2000 Elsevier Science B.V.
Note:
Related Files :
biotechnology
biotransformation
Eugenol
fatty acids
flavoring agent
food microbiology
fragrance
mutation
Show More
Related Content
More details
DOI :
10.1016/S0168-1656(99)00199-6
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
31124
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:59
You may also be interested in
Scientific Publication
Isolation of a Bacillus sp. capable of transforming isoeugenol to vanillin
78
Shimoni, E., Dept. of Food Eng. and Biotechnology, Technion-Israel Inst. T., Haifa, Israel
Ravid, U., A.R.O., Newe Ya'ar Res. Ctr., P.O.B., Ramat Yishai, Israel
Shoham, Y., Dept. of Food Eng. and Biotechnology, Technion-Israel Inst. T., Haifa, Israel, Inst. of Catalys. Sci. and Technol., Technion-Israel Inst. T., Haifa, Israel
Isolation of a Bacillus sp. capable of transforming isoeugenol to vanillin
Natural aroma compounds are of major interest to the flavor and fragrance industry. Due to the limited sources for natural aromas, there is a growing interest in developing alternative sources for natural aroma compounds, and in particular aromatic aldehydes. In several microbial species aromatic aldehydes are detected as intermediates in the degradation pathway of phenylpropanoids. Thus, bioconversion of phenylpropanoids is one possible route for the production of these aroma compounds. The present work describes the isolation of microbial strains, capable of producing vanillin from isoeugenol. Bacterial strains isolated from soil, were screened for their ability to transform isoeugenol to vanillin. One of these strains, strain B2, was found to produce high amounts of vanillin when grown in the presence of isoeugenol, and was also capable of growing on isoeugenol as the sole carbon source. Based on its fatty acids profile, strain B2 was identified as a Bacillus subtilis sp. The bioconversion capabilities of strain B2 were tested in growing cultures and cell free extracts. In the presence of isoeugenol, a growing cultures of B. subtilis B2 produced 0.61 g l-1 vanillin (molar yield of 12.4%), whereas cell free extracts resulted in 0.9 g l-1 vanillin (molar yield of 14%). (C) 2000 Elsevier Science B.V.
Scientific Publication
You may also be interested in