绿色产色链霉菌将香草醛全细胞生物转化为香草酸。
Whole-cell bioconversion of vanillin to vanillic acid by Streptomyces viridosporus.
作者信息
Pometto A L, Crawford D L
出版信息
Appl Environ Microbiol. 1983 May;45(5):1582-5. doi: 10.1128/aem.45.5.1582-1585.1983.
Abstract
A two-step batch fermentation-bioconversion of vanillin (4-hydroxy-3-methoxybenzaldehyde) to vanillic acid (4-hydroxy-3-methoxybenzoic acid) was developed, utilizing whole cells of Streptomyces viridosporus T7A. In the first step, cells were grown in a yeast extract-vanillin medium under conditions where cells produced an aromatic aldehyde oxidase. In the second step, vanillin was incubated with the active cells and was quantitatively oxidized to vanillic acid which accumulated in the growth medium. Vanillic acid was readily recovered from the spent medium by a combination of acid precipitation and ether extraction at greater than or equal to 96% molar yield and upon recrystallization from glacial acetic acid was obtained in greater than or equal to 99% purity.
摘要
利用绿产色链霉菌T7A的全细胞，开发了一种两步分批发酵法，将香草醛（4-羟基-3-甲氧基苯甲醛）生物转化为香草酸（4-羟基-3-甲氧基苯甲酸）。第一步，细胞在酵母提取物-香草醛培养基中生长，在此条件下细胞产生一种芳香醛氧化酶。第二步，将香草醛与活性细胞一起孵育，并定量氧化为香草酸，香草酸积累在生长培养基中。通过酸沉淀和乙醚萃取相结合的方法，很容易从废培养基中回收香草酸，摩尔产率大于或等于96%，从冰醋酸中重结晶后，纯度大于或等于99%。
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