Basidiomycota strains as whole-cell biocatalysts for the synthesis of high-value natural benzaldehydes.

ABSTRACT: Substituted benzaldehydes are the most commonly used natural-occurring flavours in the world. The consumer's preference for 'natural or organic' aromas has increased the request for flavours possessing the 'natural' status. The resulting shortage of aromatic aldehydes of extractive origin, such as vanillin, veratraldehyde and piperonal, can be offset by developing a new biotechnological synthesis method. Here, we report a study on the microbiological reduction of five natural benzoic acid derivatives, namely p-anisic, vanillic, veratric, piperonylic and eudesmic acids, to produce the corresponding fragrant aldehydes. We found that different Basidiomycota strains can efficiently perform this transformation, with good chemical selectivity and tolerance to the toxicity of substrates and produ

SUBMITTER: Serra S 

PROVIDER: S-EPMC10784365 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature