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Biotransformation of phenolic compounds by Bacillus aryabhattai

  • Alicia Paz
  • Iván Costa-Trigo
  • Francisco Tugores
  • Montserrat Míguez
  • Julia de la Montaña
  • José Manuel DomínguezEmail author
Research Paper
  • 30 Downloads

Abstract

Phenolic compounds could pose environmental problems if they are in excess, although they could be a renewable resource of substances with industrial interest. The novel strain Bacillus aryabhattai BA03 is able to produce high-added value metabolites from different phenolic compounds such as vanillin, 4-vinylguaiacol and 4-vinylphenol while inducing ligninolytic enzymes such as laccases (Lac) and lignin peroxidases (LiP). In comparison with the medium without inducers, the presence of 500 mg/L caffeic acid improved 9.1-fold times the expression of Lac (0.118 ± 0.004 U/mL) and 5.8-fold times the expression of LiP (2.300 ± 0.053 U/mL), just as these processes exhibited high global rates of biotransformation. When isoeugenol, ferulic acid or p-coumaric acid are in the media, the strain removed more than 90% of these compounds, secreting vanillin, 4-vinylguaiacol or 4-vinylphenol. Bacillus aryabhattai proved to be an appropriate tool for the removal of several phenolic compounds and the production of more valuable products.

Keywords

Bacillus aryabhattai Phenolic compounds Laccases Peroxidases Biotransformation 

Notes

Acknowledgements

The authors are grateful to the Spanish Ministry of Economy and Competitiveness for financial support of this research (project CTQ2015-71436-C2-1-R), which has partial funding from the FEDER funds of the European Union; and to the Xunta de Galicia (Consellería de Cultura, Educación e Ordenación Universitaria), for Alicia Pérez Paz’s postdoctoral fellowship ED481B 2018/073. This study forms part of the activities of the Group with Potential for Growth (ED431B 2018/54-GPC), the Xunta de Galicia (Spain).

Compliance with ethical standards

Conflict of interest

No conflict of interest declared.

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2019

Authors and Affiliations

  • Alicia Paz
    • 1
  • Iván Costa-Trigo
    • 1
  • Francisco Tugores
    • 2
  • Montserrat Míguez
    • 3
  • Julia de la Montaña
    • 3
  • José Manuel Domínguez
    • 1
    Email author
  1. 1.Industrial Biotechnology and Environmental Engineering Group “BiotecnIA”, Chemical Engineering DepartmentUniversity of Vigo (Campus Ourense)OurenseSpain
  2. 2.Industrial Biotechnology and Environmental Engineering Group “BiotecnIA”, Mathematical DepartmentUniversity of Vigo (Campus Ourense)OurenseSpain
  3. 3.Nutrition and Bromatology Area, Department of Analytical and Food ChemistryUniversity of Vigo (Campus Ourense)OurenseSpain

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