Microbial Production of Vanillin

  title={Microbial Production of Vanillin},
  author={Rajani Rana and Abhishek Mathur and Chakresh Kumar Jain and Santosh Kumar Sharma and Garima Mathur},
Vanilla (4-Hydroxy-3-methoxybenzaldehyde), an aromatic flavour compound, is one of the most commonly used food flavouring agents and is extracted from pods of Vanilla planifolia. It holds tremendous industrial applications in food, pharmaceuticals, beverages, perfumes and as nutraceuticals (1). Vanillin extracted from natural sources represents less than 1% of annual market demand and has a market price 300 times higher than synthetic vanillin (2, 3). Moreover, the industrial demand for natural… CONTINUE READING


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