Production of aryl metabolites in solid-state fermentations of the white-rot fungus Bjerkandera adusta

Bjerkandera adusta produced aromatic compounds such as benzaldehyde (bitter almond aroma), benzyl alcohol and benzoic acid from L-phenylalanine (3 g kg(-1)). Two supports for the fungus, wheat bran (organic support) and Perlite (mineral support), gave optimal production with water contents of 66% and 60%, respectively. Benzyl alcohol (4.53 g kg(-1)) and benzaldehyde (1.56 g kg(-1)) were produced after 4 days on wheat bran respectively with 20 and 30 g L-phenylalanine kg(-1). Aryl alcohol oxidase activity, which oxidises benzyl alcohol to benzaldehyde, was only detected when the fungus was grown on wheat bran, the support which promotes the most benzaldehyde production. Results are compared with those obtained in submerged liquid cultures.