Journal
CRITICAL REVIEWS IN MICROBIOLOGY
Volume 32, Issue 3, Pages 115-125Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/10408410600709628
Keywords
biotransformation; ferulic acid; microorganisms; plant cells; vanillin
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Ferulic acid is the most abundant hydroxycinnamic acid in the plant world and is ester linked to arabinose, in various plant polysaccharides such as arabinoxylans and pectins. It is a precursor to vanillin, one of the most important aromatic flavor compound used in foods, beverages, pharmaceuticals, and perfumes. This article presents an overview of the various biocatalytic routes, focusing on the relevant biotransformations of ferulic acid using plant sources, microorganisms, and enzymes.
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