Vanillin production using metabolically engineered Escherichia coli under non-growing conditions
Author(s)
Date Issued
2007
Type
Article
Abstract
Vanillin is one of the most important aromatic flavour compounds used in the food
and cosmetic industries. Natural vanillin is extracted from vanilla beans and is relatively expensive. Moreover, the consumer demand for natural vanillin highly exceeds the amount of vanillin extracted by plant sources. This has led to the investigation of other routes to obtain this flavour such as the biotechnological production from ferulic acid. Studies concerning the use of engineered recombinant Escherichia coli cells as biocatalysts for vanillin production are described in the literature, but yield optimization and biotransformation conditions have not been investigated in details.
Citation
Barghini, P. et al. 2007. Vanillin production using metabolically engineered Escherichia coli under non-growing conditions. "Microbial Cell Factories" 6:13
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