Asther Marcel, Lomascolo A., Asther M., Moukha S., Lesage-Meessen L. (1998). Metabolic pathways of biotransformation and biosynthesis of aromatic compounds for the flavour industry by the basidiomycete Pycnoporus cinnabarinus. Micologia Neotropical Aplicada, 11, p. 69-76.
Titre du document
Metabolic pathways of biotransformation and biosynthesis of aromatic compounds for the flavour industry by the basidiomycete Pycnoporus cinnabarinus
Année de publication
1998
Type de document
Article
Auteurs
Asther Marcel, Lomascolo A., Asther M., Moukha S., Lesage-Meessen L.
Source
Micologia Neotropical Aplicada, 1998,
11, p. 69-76
Among filamentous fungi, white-rot Basidiomycetes have become a strategic group to generate industrial aromatic flavours. In the course of a basidiomycete screening, the biotechnological potential of Pycnoporus cinnabarinus strains was studied in order to produce, by transformation or de novo, natural aromatic flavours in liquid cultures. Ferulic acid and L-phenylalanine were found to be suitable substrates for vanillin and benzaldehyde (bitter almond aroma) production, respectively. These strains were also capable of producing de novo methylanthranilate, which has been described as the organoleptic note of wood strawberry. However, strains of P. cinnabarinus often expressed laccase activity, which was unfavourable because the pathway to aromatic flavours is bypassed. To overcome this problem, the selection of monokaryotic laccase-deficient strains from basidiospores by classical genetics allowed to obtain more productive and more stable mycelial lines. (Résumé d'auteur)
