Biocatalytic production of dihydrocoumarin from coumarin by Saccharomyces cerevisiae.
Natural dihydrocoumarin, which is of great interest in the flavor industry, was biotechnologically produced from pure coumarin or tonka bean meal with Pseudomonas orientalis, Bacillus cereus, and various Saccharomyces cerevisiae strains. Coumarin was shown to be converted to melilotic acid, which yielded dihydrocoumarin upon distillation during purification. About 1.0 g/L product was obtained from 25 g/L tonka beans with S. cerevisiae within 147 h. This dihydrocoumarin thus fulfills all of the criteria of a natural raw material and can be used as a natural flavoring in accordance with U.S. and European Union regulations.
Häser
Katrin
K
Degussa AG, Lise-Meitner-Strasse 34, 85354 Freising, Germany.
Wenk
Hans Henning
HH
Schwab
Wilfried
W
D001409:Bacillus cereus / Q000378:metabolism; D003374:Coumarins / Q000378:metabolism*; D046914:Dipteryx / Q000737:chemistry; D005421:Flavoring Agents; D010636:Phenols / Q000378:metabolism; D011549:Pseudomonas / Q000378:metabolism; D012441:Saccharomyces cerevisiae / Q000378:metabolism*
D003374:Coumarins; D005421:Flavoring Agents; D010636:Phenols; C030123:coumarin; C514152:melilotic acid; C026308:3,4-dihydrocoumarin