Abstract
Decarboxylation of ferulic acid (FA) to 4-vinylguaiacol (4-VG) followed metabolized to 4-ethyl guaiacol (4-EG) via yeast metabolism are inherent to soy sauce fermentation process. 4-EG (Smoky-like and sauce flavour) is a representative flavour component in soy sauce. In this work, 4-EG generated from ferulic acid (FA) by Candida versatilis after different NaCl and temperature treatments were investigated. The results showed as following: (1) the yield of 4-ethylguaiacol and 4-vinylguaiacol on ferulic acid was 20% (w/w); (2) the production of 4-VG and 4-EG may be improved by adding salt; (3) the production of 4-VG and 4-EG can be enhanced by cultivating under suitable growth temperature.
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Acknowledgements
The project was supported by grants from National Natural Science Foundation of China (31501449) and the Foundation (No. 2015IM102) of Key Laboratory of Industrial Fermentation Microbiology of Ministry of Education and Tianjin Key Lab of Industrial Microbiology (Tianjin University of Science & Technology).
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Qi, W., Zhang, WT., Lu, FP. (2018). Effect of Temperature, NaCl and Ferulic Acid Concentration on Bioconversion of Ferulic Acid to 4-Vinylguaiacol and 4-Ethylguaiacol by Halotolerant Yeasts Candida versatilis . In: Liu, H., Song, C., Ram, A. (eds) Advances in Applied Biotechnology. ICAB 2016. Lecture Notes in Electrical Engineering, vol 444. Springer, Singapore. https://doi.org/10.1007/978-981-10-4801-2_29
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DOI: https://doi.org/10.1007/978-981-10-4801-2_29
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