Fig. 5
From: Vanillin production by biotransformation of phenolic compounds in fungus, Aspergillus luchuensis
The proposed vanillin production mechanism through phenolic biotransformation in Aspergillus luchuensis. The side chain cleavage of ferulic acid through feruloyl-CoA and feruloyl-CoA hydratase/lyase give vanillin and acetyl-COA, then the dehydrogenation of vanillin produced vanillic acid. In addition, the glucose dehydrogenation of the vanillin glucoside is produced vanillin through the reversible reactions