A Study on Microbial Biotransformation of Caffeic Acid by Some Candida species

Abstract

The present study aimed at assessing microbial biotransformation of caffeic acid by some Candida species using two stage fermentation procedure. A total number of 92 clinical isolates was collected and screened for caffeic acid biotransformation. The biotransformation experiments were conducted in 250 ml Erlenmeyer flasks containing the 50 ml of soybean-yeast extract medium supplemented with 2% w/v glucose and pH adjusted to 7. Inocula of 10% v/v were prepared and incubation was done at 28°C under shaking at 250 rpm in a gyratory shaker. After 24 h, caffeic acid was added and the flasks were kept under the same conditions for 72 h. At the end of the incubation period, flasks contents were centrifuged. The cell free supernatants were extracted using a mixture of ethylacetate: n-butanol (9:1). The organic phase was collected and evaporated to obtain dried extracts. Afterwards, the dried extracts were redissolved in methanol to carry out TLC autography to check caffeic acid biotransformation.