Ferulic acid, fermentation

Coghe, S., Benoot, K., Delvaux, F., Vanderhaegen, B. and Delvaux, F.R. (2004) Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation indications for feruloyl esterase activity in Saccharomyces cerevisiae, J. Agric. Food Chem., 52(3), 602-608. 

Small amounts of 4-vinylphenol and 4-vinylguaiacol were detected in experimental Shiraz red wines only if die grape juice was treated with pectic enzymes possessing cinnamoyl esterase activity prior to fermentation, thus increasing the amount of free coumaric and ferulic acids (23). However,... 

C H, o02, Mr 150.18, bp. 224 °C, mp. 9 -10 C (57 °C). Yellowish oil or crystals with a smell like cloves, olfactory threshold 10 ppb V. forms by fermentation or thermally from ferulic acid and other phenol carboxylic acids and is a constituent of the flavors of beer, bread, coffee, popcorn, wine, tar and smoked food. Lit. Arctander, No. 1891 Biochim. Bittphys. Acta789,111 (1984). Maarse, p. 515. - [CAS 7786-61-0]... 

Givaudan developed a strain of Streptomyces, which produces vanillin from ferulic acid. Pseudomonas strains possess this ability too, and fermentation with Amycolatopsis leads similarly to vaniUin. The most important producers of vaniUin from ferulic acid are Symrise and Rhodia (Rhovanil Natural- [152]... 

Hydroxycinnamic acids are partially recovered in beer (Fig. 75.4). Most of them are in combined forms in the raw materials, either with quinic acid, glucose, or cell-wall constituents [8, 11-14, 70-78]. hi malt, p-coumaric and ferulic acids are esterified with arabinoxylans [79]. They can be both water extracted and enzymatically solubilized by cinnamoyl esterases [80]. After mashing, an additional release of ferulic acid may occur during fermentation due to yeast cinnamoyl esterases [81]. 

Yoshizawa, K., S. Komatsu, I. Takahashi, and K. Otsuka Phenolic compounds in the fermented products. I. Origin of ferulic acid in sake. Agric. Biol. Chem. (Tokyo) 34, 170—180 (1970). 

An example of this approach was outlined by Gatfield [65] on the conversion of ferulic acid to vanillin (Figure 9.12). Ferulic is an abundant, inexpensive, natural vanillin precursor recovered from waste streams or from the fermentation of eugenol [87]. While many miCTobial systems have been found that accomplish the desired bioconversion, Gatfield [65] has suggested that Amycolatopsis species is the most efficient providing vanillin concentrations up to lOg/L in a fermentation period of only 36 h [88,89]. This is an excellent yield and few side products were found. 

Other strains, like VLl, were selected for their low vinyl-phenol production. These compounds possess rather unpleasant pharmaceutical aromas. Above a certain concentration, they dull the aroma of dry white wines (Volume 2, Sections 8.4.2 and 8.4.3). These strains have low cinnamate decarboxylase activity. During alcoholic fermentation, this enzyme catalyzes the partial transformation of p-coumaric and ferulic acid found in juice into vinyl-4-phenol and vinyl-4-gaiacol. Since this enzyme is inhibited by phenolic compounds, only white wines can contain quantities of vinyl-phenols likely to affect their aroma. The use of strains with low cinnamate decarboxylase activity is recommended— particularly for white juices containing high concentrations of hydroxy cinnamic acid. 

X., and Eilerman, R.G. (2014) Methods of making vanillin via microbial fermentation utilizing ferulic acid provided by a modified caffeic acid 3-O-methyltransferase. Patent WO 2014/106189. 

Dates (Phoenix dactylifera) are probably the oldest cultivated fruit, having been cultivated for over 5000 years. It is a major crop in the Middle East and there are over 2000 cultivars. As with other palms, the sap is tapped for fermentation into toddy which is also distilled. A well-managed tree will produce 400-600 kg dates per year from the age of 5 years for up to 60 years. Al Farsi et al. (2005) report that dates contain unspecified carotenoids and anthocyanins together with protocatechuic acid, vanillic acid, syringic acid and ferulic acid... 

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