Table 2 Influence of media composition on cinnamic acid degradation. Strain OKYL029 was cultured in 10 mL media supplemented with 125 mg/L cinnamic acid in 100 mL shake flasks at 30 °C and 220 rpm for 22 h. Cinnamic acid, p-coumaric acid and 4-HBA show the average concentration in mg/L ± standard deviation of duplicates. – indicates no detection of the compound in either of the replicates. AS ammonium sulphate, YaC yeast extract and casamino acids, VaM vitamin and trace metal solution
From: Cinnamic acid and p-coumaric acid are metabolized to 4-hydroxybenzoic acid by Yarrowia lipolytica
Media base | nitrogen source | C/N ratio | additional supplements | acid added | OD600 | cinnamic acid [mg/L] | p-coumaric acid [mg/L] | 4-HBA [mg/L] |
|---|---|---|---|---|---|---|---|---|
Delft | AS | 3 | cinnamic acid | 5.0 ± 0.0 | - | - | - | |
Delft | AS | 18 | cinnamic acid | 5.1 ± 0.2 | - | - | - | |
Delft | AS | 18 | YaC | cinnamic acid | 8.5 ± 0.0 | - | 15.2 ± 0.5 | 9.3 ± 0.6 |
Delft | AS | 116 | cinnamic acid | 2.4 ± 0.1 | - | - | - | |
Delft | urea | 3 | cinnamic acid | 6.0 ± 0.3 | - | - | - | |
Delft | urea | 116 | cinnamic acid | 2.4 ± 0.1 | 7.3 ± 5.6 | - | - | |
LPU | urea | 3 | cinnamic acid | 22.5 ± 0.4 | 37.8 ± 2.1 | 10.8 ± 0.6 | - | |
LPU | urea | 3 | VaM | cinnamic acid | 23.1 ± 1.2 | 9.7 ± 0.7 | 10.9 ± 0.4 | - |
LPU | urea | 200 | cinnamic acid | 13.7 ± 0.4 | - | 24.2 ± 0.3 | - |