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Production of vanillin from wheat bran hydrolyzates via microbial bioconversion

TitleProduction of vanillin from wheat bran hydrolyzates via microbial bioconversion
Publication TypeArticolo su Rivista peer-reviewed
Year of Publication2009
AuthorsDi Gioia, D., Sciubba Luigi, Ruzzi M., Setti L., and Fava F.
JournalJournal of Chemical Technology and Biotechnology
Volume84
Pagination1441-1448
ISSN02682575
Keywordsacetic acid ethyl ester, Acids, article, Bioproduction, biotransformation, cell growth, E. coli JM109/pBB1, Enzymatic hydrolysis, Escherichia coli, Esters, Extraction, Ferulic acid, food industry, Food processing, Hydrolysis, Hydrophobicity, microbial activity, microorganism, nonhuman, physical chemistry, Recovery, Resins, Solid phase extraction, Sorption, sugar, Sugar (sucrose), Sugars, Triticum aestivum, Vanillin, Water, wheat bran, Wheat bran hydrolyzate
Abstract

BACKGROUND: Wheat bran contains a large amount of ferulic acid, which can be released through enzymatic hydrolysis and bioconverted into vanillin. A previous study has shown that ferulic acid purification from bran carbohydrates with the Amberlite® IRA 95 resin allowed an increased vanillin molar yield. In this work, alternative ferulic acid recovery methods were proposed and the possibility of exploiting the residual carbohydrate-rich water phase was explored. RESULTS: Ferulic acid was recovered from crude wheat bran hydrolyzate by: (i) a hydrophobic sorbent cartridge (ISOLUTE ENV+®): (ii) ethyl acetate extraction; and (iii) the resin previously employed. The highest recovery percentage (95%) was obtained with ISOLUTE ENV+®, which also allowed an interesting vanillin molar yield from ferulic acid bioconversion (75% from 0.5 mmol L-1 ferulic acid). The residual water phase was a good growth substrate for the microorganism operating the bioconversion. Cells grown on thismatrix could efficiently bioconvert the recovered ferulic acid to vanillin CONCLUSION: The possibility of efficiently recovering ferulic acid from wheat bran hydrolyzates, bioconverting it into vanillin, and valorizing the sugar-rich exhausted water fraction was demonstrated in this work. The approach allowed the production of a value-added fine-chemical from a food-industry by-product. © 2009 Society of Chemical Industry.

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URLhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-70449344267&doi=10.1002%2fjctb.2196&partnerID=40&md5=02e0fb3e0a78ee05388305f7650ee78b
DOI10.1002/jctb.2196
Citation KeyDiGioia20091441