@article{Numpaque_Gil González_Durango Restrepo_2016, title={Biotransformation of ferulic acid by the phytopathogenic fungi Colletotrichum acutatum and Lasiodiplodia theobromae}, volume={69}, url={https://revistas.unal.edu.co/index.php/refame/article/view/54751}, DOI={10.15446/rfna.v69n1.54751}, abstractNote={<span>The microbial transformation of ferulic acid (FA) offers a cleaner, more economical alternative for the natural production of flavorings and fragrances. In the present study, the biotransformation of FA using the filamentous phytopathogenic fungi </span><em>Colletotrichum acutatum</em><span> and </span><em>Lasiodiplodia theobromae </em><span>was researched. Initially, the toxicity of FA against both fungi was evaluated; the FA displayed a moderate toxicity (total inhibition at concentrations ≥ 2000 mg L</span><span>-1</span><span>) and apparently a detoxification mechanism was present. Afterwards, the microorganisms were incubated with the substrate at room conditions using a Czapek-Dox culture medium. The results demonstrated that the FA was mainly converted to 4-vinylguaiacol, reaching the highest abundance within the first 48 hours. To a lesser extent, acetovanillone, ethylguaiacol, and vanillin, among others, were produced. Interestingly, the compounds generated in the biotransformation of FA with </span><em>C. acutatum</em><span> and </span><em>L. theobromae</em><span> have been used as flavorings. Based on the identified metabolites, a possible metabolic pathway was proposed.</span>}, number={1}, journal={Revista Facultad Nacional de Agronomía Medellín}, author={Numpaque, Manuel Alejandro and Gil González, Jesús Humberto and Durango Restrepo, Diego Luis}, year={2016}, month={Jan.}, pages={7835–7844} }