@article{fdi:010019099,
  title = {{M}etabolic pathways of biotransformation and biosynthesis of aromatic compounds for the flavour industry by the basidiomycete {P}ycnoporus cinnabarinus},
  author = {{A}sther, {M}arcel and {L}omascolo, {A}. and {A}sther, {M}. and {M}oukha, {S}. and {L}esage-{M}eessen, {L}.},
  editor = {},
  language = {{ENG}},
  abstract = {{A}mong filamentous fungi, white-rot {B}asidiomycetes have become a strategic group to generate industrial aromatic flavours. {I}n the course of a basidiomycete screening, the biotechnological potential of #{P}ycnoporus cinnabarinus$ strains was studied in order to produce, by transformation or de novo, natural aromatic flavours in liquid cultures. {F}erulic acid and {L}-phenylalanine were found to be suitable substrates for vanillin and benzaldehyde (bitter almond aroma) production, respectively. {T}hese strains were also capable of producing de novo methylanthranilate, which has been described as the organoleptic note of wood strawberry. {H}owever, strains of #{P}. cinnabarinus$ often expressed laccase activity, which was unfavourable because the pathway to aromatic flavours is bypassed. {T}o 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. ({R}{\'e}sum{\'e} d'auteur)},
  keywords = {{BIOSYNTHESE} ; {COMPOSE} {AROMATIQUE} ; {CHAMPIGNON} ; {CULTURE} ; {METABOLISME} ; {INDUSTRIE} {ALIMENTAIRE} ; {ETUDE} {EXPERIMENTALE} ; {METHYLANTHRANILATE} ; {VANILLIN} ; {BENZALDEHYDE}},
  booktitle = {},
  journal = {{M}icologia {N}eotropical {A}plicada},
  volume = {11},
  numero = {},
  pages = {69--76},
  year = {1998},
  URL = {https://www.documentation.ird.fr/hor/fdi:010019099},
}