Phenolic Biotransformations during Conversion of Ferulic Acid to Vanillin by Lactic Acid Bacteria

Table 2

Detection of phenolic metabolites on modified rice bran media by HPLC-UV.

	Ferulic acid	Vanillin	Vanillic; acid	Vanillyl; alcohol
0 h	—	—	3.60%	2.61%
8 h	—	—	3.58%	17.21%
16 h	6.20%	5.01%	7.43%	3.20%
24 h	—	4%	4.55%	—

Retention time (min): Vanillic acid—6.7, Ferulic acid—11.86, Vanillyl alcohol—13.1, Vanillin—18.9.