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The ester-linked ferulic acid of wheat bran and sugar-beet pulp can be converted to vanillin using biological transformation. Free ferulic acid from sugar-beet pulp and from wheat bran was almost quantitatively obtained by extensive degradation of the cell-walls using enzyme mixtures complemented with specific ferulic acid esterases. TheBasidiomycete Pycnoporus cinnabarinusthen converted the released...
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