Priefert H, Rabenhorst J, Steinbüchel A
Institut für Mikrobiologie der Westfälischen Wilhelms-Universität Münster, Germany.
Appl Microbiol Biotechnol. 2001 Aug;56(3-4):296-314. doi: 10.1007/s002530100687.
Vanillin is one of the most important aromatic flavor compounds used in foods, beverages, perfumes, and pharmaceuticals and is produced on a scale of more than 10 thousand tons per year by the industry through chemical synthesis. Alternative biotechnology-based approaches for the production are based on bioconversion of lignin, phenolic stilbenes, isoeugenol, eugenol, ferulic acid, or aromatic amino acids, and on de novo biosynthesis, applying fungi, bacteria, plant cells, or genetically engineered microorganisms. Here, the different biosynthesis routes involved in biotechnological vanillin production are discussed.
香草醛是食品、饮料、香水和药品中使用的最重要的芳香风味化合物之一，该行业每年通过化学合成生产超过1万吨。基于生物技术的替代生产方法基于木质素、酚类芪类、异丁香酚、丁香酚、阿魏酸或芳香族氨基酸的生物转化，以及应用真菌、细菌、植物细胞或基因工程微生物的从头生物合成。在此，讨论了生物技术生产香草醛所涉及的不同生物合成途径。
