ArticleAMB Express2018
Vanillin production by biotransformation of phenolic compounds in fungus, Aspergillus luchuensis.
Article in AMB Express, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
12 citing papers in PubMed, 38 citations in OpenAlex.
- Dynamic Changes in Jackfruit (Antioxidants (Basel, Switzerland) · 2025Article
- A comprehensive review on microbial production of vanillin: metabolic engineering strategies and pathway-specific yields across microbial hosts.Archives of microbiology · 2025Review
- An Updated Perspective on the Aromatic Metabolic Pathways of Plant-Derived Homocyclic Aromatic Compounds inMicroorganisms · 2025Review
- Article
- Filamentous fungi as emerging cell factories for the production of aromatic compounds.Fungal biology and biotechnology · 2024Review
- Characterization of vitamin D3 biotransformation by the cell lysate of Actinomyces hyovaginalis CCASU-A11-2.AMB Express · 2024Article
- Article
- Phyto-Functionalized Silver Nanoparticles Derived from Conifer Bark Extracts and Evaluation of Their Antimicrobial and Cytogenotoxic Effects.Molecules (Basel, Switzerland) · 2021Article
- Article
- Antioxidant and Cytoprotective Effect of Quinoa (Antioxidants (Basel, Switzerland) · 2020Article
- Evolutionary adaptation of Aspergillus niger for increased ferulic acid tolerance.Journal of applied microbiology · 2020Article
- Distinct Roles for Bacterial and Fungal Communities During the Curing of Vanilla.Frontiers in microbiology · 2020Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Vanillin is valuable and popular flavor used in foods and cosmetics. Many bacteria species have the ability to decarboxylate substituted cinnamic acids in order to form vanillin. However, the phenolic biotransformation including vanillin production in a common fungus, the Aspergillus luchuensis, which is used in distilled beverages, has not yet been clarified. This study focused on elucidating the vanillin production due to phenolic biotransformation in A. luchuensis during fermentation. The phenolic metabolites were extracted by a solid phase column and they were determined using on LC/MS and LC/MS/MS in a selective ion mode. As a result, ferulic acid, vanillin and vanillic acid, were detected in the rice koji fermentationed by A. luchuensis and also fermentated with yeast. In addition, the accurate molecular formula of vanillin glucoside (C
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Registered trials
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