Ferulic acid transformation into the main vanilla aroma compounds by Amycolatopsis sp. ATCC 39116

Applied Microbiology and Biotechnology

Volumn 100, Issue 4, 2016, Pages 1677-1689

  Pérez Rodríguez, Noelia ^a   Pinheiro de Souza Oliveira, Ricardo ^b   Torrado Agrasar, Ana María ^a   Domínguez, José Manuel ^a  

^a UNIVERSITY OF VIGO   (Spain)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Amycolatopsis sp; Ferulic acid; Phenol; Vanillic acid; Vanillin; Vanillyl alcohol

Indexed keywords

ALCOHOLS; CELLS; ODORS; PHENOLS;

AMYCOLATOPSIS SP; CELL MASS CONCENTRATION; FERMENTATION TECHNOLOGIES; FERULIC ACIDS; INITIAL CONCENTRATION; INOCULUM CONCENTRATIONS; VANILLIC ACIDS; VANILLIN;

CYTOLOGY;

4 VINYL GUAIACOL; FERULIC ACID; FLAVORING AGENT; GUAIACOL; NATURAL PRODUCT; PHENOL DERIVATIVE; PROTOCATECHUIC ACID; UNCLASSIFIED DRUG; VANILLIC ACID; VANILLIN; VANILLYL ALCOHOL; BENZALDEHYDE DERIVATIVE; BENZYL ALCOHOL DERIVATIVE; COUMARIC ACID; CULTURE MEDIUM;

ALCOHOL; BACTERIUM; BIOTRANSFORMATION; CELLS AND CELL COMPONENTS; CHEMICAL COMPOUND; FERMENTATION; METABOLISM; PHENOLIC COMPOUND;

AMYCOLATOPSIS; ARTICLE; BATCH FERMENTATION; BIOTRANSFORMATION; CHEMICAL COMPOSITION; FED BATCH FERMENTATION; FERMENTATION TECHNIQUE; MASS; METABOLISM; NONHUMAN; VANILLA; ACTINOBACTERIA; CHEMISTRY; CULTURE MEDIUM; FERMENTATION; GROWTH, DEVELOPMENT AND AGING;

AMYCOLATOPSIS; AMYCOLATOPSIS SP.;

ACTINOBACTERIA; BENZALDEHYDES; BENZYL ALCOHOLS; BIOTRANSFORMATION; COUMARIC ACIDS; CULTURE MEDIA; FERMENTATION; FLAVORING AGENTS; VANILLIC ACID;

EID: 84958748408     PISSN: 01757598     EISSN: 14320614     Source Type: Journal    
DOI: 10.1007/s00253-015-7005-3     Document Type: Article

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