Biocatalytic Production of Dihydrocoumarin from Coumarin by Saccharomyces cerevisiae
Natural dihydrocoumarin, which is of great interest in the flavor industry, was biotechnologically produced from pure coumarin or tonka bean meal with Pseudomonas orientalis, Bacillus cereus, and various Saccharomyces cerevisiae strains. Coumarin was shown to be converted to melilotic acid, which yi...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2006-08, Vol.54 (17), p.6236-6240 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Häser, Katrin Wenk, Hans Henning Schwab, Wilfried |
| description | Natural dihydrocoumarin, which is of great interest in the flavor industry, was biotechnologically produced from pure coumarin or tonka bean meal with Pseudomonas orientalis, Bacillus cereus, and various Saccharomyces cerevisiae strains. Coumarin was shown to be converted to melilotic acid, which yielded dihydrocoumarin upon distillation during purification. About 1.0 g/L product was obtained from 25 g/L tonka beans with S. cerevisiae within 147 h. This dihydrocoumarin thus fulfills all of the criteria of a natural raw material and can be used as a natural flavoring in accordance with U.S. and European Union regulations. Keywords: Biotransformation; dihydrocoumarin; Saccharomyces cerevisiae; coumarin; melilotic acid; Bacillus cereus; Pseudomonas orientalis |
| doi_str_mv | 10.1021/jf061334w |
| format | Article |
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Coumarin was shown to be converted to melilotic acid, which yielded dihydrocoumarin upon distillation during purification. About 1.0 g/L product was obtained from 25 g/L tonka beans with S. cerevisiae within 147 h. This dihydrocoumarin thus fulfills all of the criteria of a natural raw material and can be used as a natural flavoring in accordance with U.S. and European Union regulations. Keywords: Biotransformation; dihydrocoumarin; Saccharomyces cerevisiae; coumarin; melilotic acid; Bacillus cereus; Pseudomonas orientalis</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf061334w</identifier><identifier>PMID: 16910713</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Bacillus cereus ; Bacillus cereus - metabolism ; beans ; biocatalysts ; Bioconversions. Hemisynthesis ; Biological and medical sciences ; Biotechnology ; biotransformation ; coumarin ; Coumarins - metabolism ; dihydrocoumarin ; Dipteryx ; Dipteryx - chemistry ; Dipteryx odorata ; flavor compounds ; Flavoring Agents ; flavorings ; Food industries ; Food microbiology ; Fundamental and applied biological sciences. Psychology ; melilotic acid ; metabolism ; metabolites ; Methods. Procedures. Technologies ; Phenols - metabolism ; Pseudomonas - metabolism ; Pseudomonas orientalis ; Saccharomyces cerevisiae ; Saccharomyces cerevisiae - metabolism ; yeasts</subject><ispartof>Journal of agricultural and food chemistry, 2006-08, Vol.54 (17), p.6236-6240</ispartof><rights>Copyright © 2006 American Chemical Society</rights><rights>2006 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a436t-6fe4eec581ecc13b62ce0a897485ca95a20b619c854905ec1a58fcf03e9dd4233</citedby><cites>FETCH-LOGICAL-a436t-6fe4eec581ecc13b62ce0a897485ca95a20b619c854905ec1a58fcf03e9dd4233</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf061334w$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf061334w$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2752,27053,27901,27902,56713,56763</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=18045874$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/16910713$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Häser, Katrin</creatorcontrib><creatorcontrib>Wenk, Hans Henning</creatorcontrib><creatorcontrib>Schwab, Wilfried</creatorcontrib><title>Biocatalytic Production of Dihydrocoumarin from Coumarin by Saccharomyces cerevisiae</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Natural dihydrocoumarin, which is of great interest in the flavor industry, was biotechnologically produced from pure coumarin or tonka bean meal with Pseudomonas orientalis, Bacillus cereus, and various Saccharomyces cerevisiae strains. Coumarin was shown to be converted to melilotic acid, which yielded dihydrocoumarin upon distillation during purification. About 1.0 g/L product was obtained from 25 g/L tonka beans with S. cerevisiae within 147 h. This dihydrocoumarin thus fulfills all of the criteria of a natural raw material and can be used as a natural flavoring in accordance with U.S. and European Union regulations. Keywords: Biotransformation; dihydrocoumarin; Saccharomyces cerevisiae; coumarin; melilotic acid; Bacillus cereus; Pseudomonas orientalis</description><subject>Bacillus cereus</subject><subject>Bacillus cereus - metabolism</subject><subject>beans</subject><subject>biocatalysts</subject><subject>Bioconversions. Hemisynthesis</subject><subject>Biological and medical sciences</subject><subject>Biotechnology</subject><subject>biotransformation</subject><subject>coumarin</subject><subject>Coumarins - metabolism</subject><subject>dihydrocoumarin</subject><subject>Dipteryx</subject><subject>Dipteryx - chemistry</subject><subject>Dipteryx odorata</subject><subject>flavor compounds</subject><subject>Flavoring Agents</subject><subject>flavorings</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>melilotic acid</subject><subject>metabolism</subject><subject>metabolites</subject><subject>Methods. Procedures. Technologies</subject><subject>Phenols - metabolism</subject><subject>Pseudomonas - metabolism</subject><subject>Pseudomonas orientalis</subject><subject>Saccharomyces cerevisiae</subject><subject>Saccharomyces cerevisiae - metabolism</subject><subject>yeasts</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqF0UtvEzEQB_AVAtG0cOALwF6oxGHBs36s91jCo0iRKCTlak0mNnXYrIu9C-y3xyihuSBx8mN-Gmv-LoonwF4Cq-HV1jEFnIuf94oZyJpVEkDfL2YsFystFZwUpyltGWNaNuxhcQKqBdYAnxWr1z4QDthNg6fyKobNSIMPfRlc-cbfTJsYKIw7jL4vXQy7cv73tJ7KJRLdYL6dyKaSbLQ_fPJoHxUPHHbJPj6sZ8X1u7er-WW1-Pj-w_xiUaHgaqiUs8JakhosEfC1qsky1G0jtCRsJdZsraAlLUXLpCVAqR05xm272Yia87PifN_3Nobvo02D2flEtuuwt2FMRulGgmj-D6HVEpiSGb7YQ4ohpWiduY0-zzsZYOZP1uYu62yfHpqO653dHOUh3AyeHwAmws5F7Mmno9NMSN2I7Kq982mwv-7qGL8Z1fBGmtXVMu_mnz6ry4X5kv2zvXcYDH6Nuef1smbAGQATSsrjy0jJbMMY-_wN_xjhN7b6q1k</recordid><startdate>20060823</startdate><enddate>20060823</enddate><creator>Häser, Katrin</creator><creator>Wenk, Hans Henning</creator><creator>Schwab, Wilfried</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope><scope>7X8</scope></search><sort><creationdate>20060823</creationdate><title>Biocatalytic Production of Dihydrocoumarin from Coumarin by Saccharomyces cerevisiae</title><author>Häser, Katrin ; Wenk, Hans Henning ; Schwab, Wilfried</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a436t-6fe4eec581ecc13b62ce0a897485ca95a20b619c854905ec1a58fcf03e9dd4233</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>Bacillus cereus</topic><topic>Bacillus cereus - metabolism</topic><topic>beans</topic><topic>biocatalysts</topic><topic>Bioconversions. Hemisynthesis</topic><topic>Biological and medical sciences</topic><topic>Biotechnology</topic><topic>biotransformation</topic><topic>coumarin</topic><topic>Coumarins - metabolism</topic><topic>dihydrocoumarin</topic><topic>Dipteryx</topic><topic>Dipteryx - chemistry</topic><topic>Dipteryx odorata</topic><topic>flavor compounds</topic><topic>Flavoring Agents</topic><topic>flavorings</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>melilotic acid</topic><topic>metabolism</topic><topic>metabolites</topic><topic>Methods. Procedures. 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Agric. Food Chem</addtitle><date>2006-08-23</date><risdate>2006</risdate><volume>54</volume><issue>17</issue><spage>6236</spage><epage>6240</epage><pages>6236-6240</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Natural dihydrocoumarin, which is of great interest in the flavor industry, was biotechnologically produced from pure coumarin or tonka bean meal with Pseudomonas orientalis, Bacillus cereus, and various Saccharomyces cerevisiae strains. Coumarin was shown to be converted to melilotic acid, which yielded dihydrocoumarin upon distillation during purification. About 1.0 g/L product was obtained from 25 g/L tonka beans with S. cerevisiae within 147 h. This dihydrocoumarin thus fulfills all of the criteria of a natural raw material and can be used as a natural flavoring in accordance with U.S. and European Union regulations. Keywords: Biotransformation; dihydrocoumarin; Saccharomyces cerevisiae; coumarin; melilotic acid; Bacillus cereus; Pseudomonas orientalis</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>16910713</pmid><doi>10.1021/jf061334w</doi><tpages>5</tpages></addata></record> |
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| ispartof | Journal of agricultural and food chemistry, 2006-08, Vol.54 (17), p.6236-6240 |
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| source | ACS Publications; MEDLINE |
| subjects | Bacillus cereus Bacillus cereus - metabolism beans biocatalysts Bioconversions. Hemisynthesis Biological and medical sciences Biotechnology biotransformation coumarin Coumarins - metabolism dihydrocoumarin Dipteryx Dipteryx - chemistry Dipteryx odorata flavor compounds Flavoring Agents flavorings Food industries Food microbiology Fundamental and applied biological sciences. Psychology melilotic acid metabolism metabolites Methods. Procedures. Technologies Phenols - metabolism Pseudomonas - metabolism Pseudomonas orientalis Saccharomyces cerevisiae Saccharomyces cerevisiae - metabolism yeasts |
| title | Biocatalytic Production of Dihydrocoumarin from Coumarin by Saccharomyces cerevisiae |
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