Microbial Production of Vanillin

@inproceedings{Rana2013MicrobialPO,
  title={Microbial Production of Vanillin},
  author={Rajani Rana and Abhishek Mathur and Chakresh Kumar Jain and Santosh Kumar Sharma and Garima Mathur},
  year={2013}
}
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

References

Publications referenced by this paper.
Showing 1-10 of 12 references

A bioconversion process using a novel isolated strain of Pseudomonas sp. ISPC2 to produce natural vanillin from isoeugenol

M Ashengroph, I Nahvi, H. Zarkesh-Esfahani
Research in Pharmaceutical Sciences, • 2008

The study and application of determination of vanillin by spectrophotometery with thiobarbituric acid

X Y He, J X Liv, X H Cao, Y Z Ye
Anal Lab, • 1999

Fungal bioconversion of agricultural by-products to vanillin

J. F. Thibault, M Asther, B Colonna-Ceccaldi
Lebensmittel Wissenschaft Technologie • 1998

Similar Papers

Loading similar papers…