Abstract
Debaryomyces hansenii NRRL Y-7426 metabolised ferulic acid into different phenolic compounds using a factorial design where glucose concentration (in the range of 1–20 g/L), peptone concentration (2–20 g/L) and yeast extract concentration (0.2–10 g/L) were the independent variables. The interrelationship between dependent and operational variables was well fitted (R 2 > 0.95) to models including linear, interaction and quadratic terms. Depending on the glucose and nitrogen concentrations, which redirected the metabolism, the major degradation products were 1,226.2 mg 4-vinyl guaiacol/L after 72 h (molar yield of 86.0 %), 1,077.8 mg vanillic acid/L after 360 h (molar yield of 91.1 %) or 1,682.6 mg acetovanillone/L after 408 h (molar yield of 98.8 %) in fermentations carried out with 2,000 mg ferulic acid/L. Other metabolites such as vanillin, vanillyl alcohol or 4-ethylguaiacol were present in lower amounts.
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We are grateful for the financial support of this work to the Spanish Ministry of Science and Innovation (project CTQ2011-28967) which has partial financial support from the FEDER funds of the European Union.
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Max, B., Tugores, F., Cortés-Diéguez, S. et al. Bioprocess Design for the Microbial Production of Natural Phenolic Compounds by Debaryomyces hansenii . Appl Biochem Biotechnol 168, 2268–2284 (2012). https://doi.org/10.1007/s12010-012-9935-x
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DOI: https://doi.org/10.1007/s12010-012-9935-x