School of Biological Science and Technology, University of Jinan, Jinan, 250022, People's Republic of China.
RZBC GROUP CO., LTD., Rizhao, 276800, Shandong, People's Republic of China.
World J Microbiol Biotechnol. 2022 Jan 12;38(3):40. doi: 10.1007/s11274-022-03228-1.
Vanillin is a popular flavoring agent widely used around the world. Vanillin is generated by natural extraction, chemical synthesis, or tissue culture technology, but these production methods no longer meet the increasing worldwide demand for vanillin. Accordingly, a biotechnological approach may provide an effective replacement route to obtaining vanillin. Processes for environmentally friendly production of vanillin in microorganisms from different carbon sources, such as eugenol, isoeugenol, lignin, ferulic acid, sugars, and waste residues, with high productivity and yield have been developed. However, challenges remain for optimizing the vanillin biosynthesis process and further improving production titer and yield. In this review, successful and applicable strategies for increasing vanillin titer and yield in different microorganisms are summarized. Additionally, perspectives for further optimizing the production of vanillin are discussed.
香草醛是一种广泛应用于世界各地的流行香料。香草醛可通过天然提取、化学合成或组织培养技术产生，但这些生产方法已不再满足全球对香草醛日益增长的需求。因此，生物技术方法可能为获得香草醛提供一条有效的替代途径。已经开发出了从不同碳源（如丁香酚、异丁香酚、木质素、阿魏酸、糖和废渣）中的微生物中进行环保生产香草醛的工艺，具有高生产力和产率。然而，在优化香草醛生物合成过程以及进一步提高生产浓度和产量方面仍存在挑战。在这篇综述中，总结了在不同微生物中提高香草醛浓度和产量的成功和适用策略。此外，还讨论了进一步优化香草醛生产的前景。
