Production of aryl metabolites in solid-state fermentations of the white-rot fungus Bjerkandera adusta

Bjerkandera adusta produced aromatic compounds such as benzaldehyde (bitter almond aroma), benzyl alcohol and benzoic acid from L-phenylalanine (3 g k g(-1)). Two supports for the fungus, wheat bran (organic support) and Perli te (mineral support), gave optimal production with water contents of 66% an d 60%, respectively. Benzyl alcohol (4.53 g kg(-1)) and benzaldehyde (1.56 g kg(-1)) were produced after 4 days on wheat bran respectively with 20 and 30 g L-phenylalanine kg(-1). Aryl alcohol oxidase activity, which oxidises benzyl alcohol to benzaldehyde, was only detected when the fungus was grow n on wheat bran, the support which promotes the most benzaldehyde productio n. Results are compared with those obtained in submerged liquid cultures.