title: Ferulic acid transformation into the main vanilla aroma  compounds by Amycolatopsis sp. ATCC 39116.
abstract: The wild strain Amycolatopsis sp. ATCC 39116 was explored in ferulic acid-based media to produce naturally the aroma components of the cured vanilla pod, namely vanillin,vanillic acid, and vanillyl alcohol. Other phenolic compounds(4-vinyl guaiacol, guaiacol, and protocatechuic acid) were also evaluated. The influence of medium composition,fermentation technology (batch or fed-batch), supplementation with vanillic acid, and inoculum concentration on ferulic acid biotransformation were evaluated. The results postulate the initial concentration of cell mass as the variable with the strongest impact on ferulic acid metabolization under the studied conditions. The highest amounts of vanillin and vanillic acid were achieved at intermediate values of cell mass.Vanillyl alcohol and protocatechuic acid were more closely linked to high cell mass concentrations. Conversely, 4-vinyl guaiacol reached its highest amount at the lowest amount of cell mass. Guaiacol was not detected in any case. Therefore,the initial cell concentration must be considered a critical parameter when using Amycolaptosis sp. ATCC 39116 for the production of vanillin and related compounds.
authors.affiliation: Department of Chemical Engineering, Faculty of Sciences, University of Vigo (Campus Ourense), As Lagoas s/n, 32004, Ourense, Spain.|Laboratory of Agro-food Biotechnology, CITI (University of Vigo)-Tecnópole, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain.
authors.forename: Noelia
authors.initials: N
authors.lastname: Pérez-Rodríguez
authors.affiliation: Department of Biochemical and Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil.
authors.forename: Ricardo
authors.initials: R
authors.lastname: Pinheiro de Souza Oliveira
authors.affiliation: Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, University of Vigo (Campus Ourense), As Lagoas s/n, 32004, Ourense, Spain.
authors.forename: Ana María
authors.initials: AM
authors.lastname: Torrado Agrasar
authors.affiliation: Department of Chemical Engineering, Faculty of Sciences, University of Vigo (Campus Ourense), As Lagoas s/n, 32004, Ourense, Spain. jmanuel@uvigo.es.|Laboratory of Agro-food Biotechnology, CITI (University of Vigo)-Tecnópole, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain. jmanuel@uvigo.es.
authors.forename: José Manuel
authors.initials: JM
authors.lastname: Domínguez
mesh_terms: D039903:Actinobacteria / Q000254:growth & development / Q000378:metabolism*; D001547:Benzaldehydes / Q000378:metabolism*; D001592:Benzyl Alcohols / Q000378:metabolism*; D001711:Biotransformation; D003373:Coumaric Acids / Q000378:metabolism*; D003470:Culture Media / Q000737:chemistry; D005285:Fermentation; D005421:Flavoring Agents / Q000378:metabolism*; D014641:Vanillic Acid / Q000378:metabolism*
chemical_list: D001547:Benzaldehydes; D001592:Benzyl Alcohols; D003373:Coumaric Acids; D003470:Culture Media; D005421:Flavoring Agents; C004999:ferulic acid; C100058:vanillin; D014641:Vanillic Acid; C024078:vanillyl alcohol