Oxidation and reduction of lignin-related aromatic compounds by Aureobasidium pullulans

@article{Bourbonnais1987OxidationAR,
  title={Oxidation and reduction of lignin-related aromatic compounds by Aureobasidium pullulans},
  author={Robert Bourbonnais and Michael G. Paice},
  journal={Applied Microbiology and Biotechnology},
  year={1987},
  volume={26},
  pages={164-169}
}
SummaryA yeast-like fungus, identified as Aureobasidium pullulans, was isolated from a kraft mill settling pond by enrichment culture on 1-(4-hydroxy-3-methoxyphenyl)-2-(2-methoxyphenoxy)-propane-1,3-diol (I). The fungus was also able to use the following aromatic acids as sole carbon source: Benzoic, p-hydroxybenzoic, vanillic, syringic, ferulic and protocatechuic acids. Various aromatic alcohols were oxidised to their corresponding aldehydes and acids during aerobic culture, while aromatic… CONTINUE READING

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