Fungal transformation of ferulic acid from sugar beet pulp to natural vanillin

Ferulic acid, derived from sugar beet pulp, was used as precursor in a biot echnological two-step process to produce 'natural' vanillin. This process c ombined the biotransformation of sugar beet pulp ferulic acid to vanillic a cid by a micromycete, Aspergillus niger and the biotransformation of recove red vanillic acid into vanillin by a basidiomycete, Pycnoporus cinnabarinus . The system produced more than 100 mg litre(-1) natural vanillin. The sens orial analysis of this new natural vanillin revealed, besides a predominant vanillin flavour, a slight odour of chocolate as a secondary organoleptic sensation. (C) 1999 Society of Chemical Industry.