Bioconversion of ferulic acid into aroma compounds by newly isolated yeast strains of the Latin American biodiversity.

Nine yeast strains isolated from Latin American biodiversity were screened for ferulic acid (FA) consumption and conversion into aroma compounds such as vanillin, vanillic acid (VA), and 4‐vinylguaiacol (VG). Selected strains (Rhodotorula mucilaginosa UFMG‐CM‐Y3647, UFMG‐CM‐Y2190, UFMG‐CM‐Y665) were evaluated in flask experiments to investigate the influence of the pH media on bioconversion and a two‐step process was conducted to maximize the metabolites production. The effect of pH was found to be significantly important for FA bioconversion, as acidic conditions (pH < 6.0) improved VA accumulation, with highest production of 1.14 ± 0.02 and 1.25 ± 0.03 g/L shown by UFMG‐CM‐Y3647 and UFMG‐CM‐Y2190, respectively. The two‐step process favored 4‐VG production for most strains, being UFMG‐CM‐Y2190 the best producer, its cultures reaching 1.63 ± 0.09 g/L after 55 hr, showing a productivity of 29.59 ± 1.55 mg/(L·hr), as glucose affected the metabolites pool and redirected yeast metabolism. R mucilaginosa UFMG‐CM‐Y3647 was selected for scaled‐up cultivations in a 2‐L bioreactor, where pH‐controlled pH 5.5 and aeration of 2.5 vvm was found to be the best condition to improve VA productivity, attaining final concentrations of 1.20 ± 0.02 g/L−1 (78% molar yield) and a productivity of 40.82 ± 0.57 mg/(L·hr). [ABSTRACT FROM AUTHOR]