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Basidiomycota Strains as Whole-Cell Biocatalysts for the Synthesis of High-Value Natural Benzaldehydes

Summary

This research explores using various mushroom species to produce natural flavor compounds through biotechnology. The scientists found that different fungi can convert natural acids into valuable flavor molecules like vanillin (vanilla flavor) and other aromatic compounds. This is important because: • It provides a sustainable way to produce natural flavoring ingredients • Helps meet growing consumer demand for natural rather than synthetic flavors • Could reduce costs of natural flavor production • Demonstrates environmentally-friendly manufacturing methods • Opens new possibilities for producing rare natural flavor compounds

Background

Substituted benzaldehydes are the most commonly used natural-occurring flavors in the world. Consumer preference for natural/organic aromas has increased demand for flavors with ‘natural’ status. There is a shortage of aromatic aldehydes from extractive sources like vanillin, veratraldehyde and piperonal that needs to be addressed through new biotechnological synthesis methods.

Objective

To study the microbiological reduction of five natural benzoic acid derivatives (p-anisic, vanillic, veratric, piperonylic and eudesmic acids) to produce corresponding fragrant aldehydes using different Basidiomycota fungal strains as biocatalysts.

Results

Different Basidiomycota strains showed varying abilities to reduce benzoic acids to aldehydes. P. eryngii and P. cinnabarinus were most effective for producing anisaldehyde and vanillin respectively. L. nuda worked best for veratraldehyde and piperonal synthesis, while P. cinnabarinus was uniquely able to produce significant amounts of 3,4,5-trimethoxybenzaldehyde. The process achieved high yields with good chemical selectivity.

Conclusion

Multiple Basidiomycota strains can effectively serve as whole-cell biocatalysts to produce natural benzaldehydes from corresponding benzoic acids. The process complies with European and USA regulations for natural flavor production. Strain variability and biotransformation conditions are crucial for reliable aldehyde production. The non-wood-decay fungus Lepista nuda showed remarkable bioactivity comparable to established white-rot and brown-rot fungi.
  • Published in:Applied Microbiology and Biotechnology,
  • Study Type:Laboratory Research,
  • Source: 10.1007/s00253-023-12872-y
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