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Title: Vanillin production using metabolically engineered Escherichia coli under non-growing conditions
Authors: Barghini, Paolo
Di Gioia, Diana
Fava, Fabio
Ruzzi, Maurizio
Keywords: Produzione di vanillina;Vanillin production;Escherichia coli;Acido ferulico;Ferulic acid;Bioconversione;Bioconversion
Issue Date: 2007
Publisher: BioMed Central
Source: Barghini, P. et al. 2007. Vanillin production using metabolically engineered Escherichia coli under non-growing conditions. "Microbial Cell Factories" 6:13
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.
ISSN: 1475-2859
DOI: 10.1186/1475-2859-6-13
Appears in Collections:DECOS - Archivio della produzione scientifica

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