Biotemas (Sep 2013)
Biosynthesis of vanillin by the fungus Pycnoporus sanguineus MIP 95001
Abstract
Vanillin (a substance popularly known as vanilla flavor) is one of the most widely used compounds, mainly by food and pharmaceutical industries. This substance can be obtained from the orchid Vanilla planifolia, but this is costly and time consuming. Thus, other methods for obtaining vanillin have been studied. Within this context, the aim of this work was to study the biosynthesis of vanillin by three strains of Pycnoporus sanguineus through the use of vanillic acid as a precursor. The strains were cultured in Petri dishes with a potato dextrose agar medium. Fragments of the media with the fungus were then inoculated in Erlenmeyer flasks with a liquid medium of potato broth and 0.3 g.L-1 of vanillic acid. The flasks remained in a shaker for eight days at 28°C and 120 rpm. Samples were withdrawn once a day (0.8 mL.day-1) for analysis of vanillin, glucose, total phenols, total proteins, and laccase. The results showed that only the MIP 95001 strain promoted the biosynthesis of vanillin. The highest concentration of vanillin was detected on the fourth day of cultivation (8.75 mg.dL-1). The results illustrate the ability to biosynthesize vanillin using Pycnoporus sanguineus (MIP 95001), which suggests a possible route for the biotechnological production of this flavor.
