Biotransformation of Ferulic Acid to Vanillin by Streptomyces Species
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Vanillin being the most widely used flavors with the highest yield, is named as "emperor of flavors". Vanillin is extracted from botanic raw materials or is chemically synthesized. However, Vanilla cannot be planted in large area because of man-made pollination, high work intensity and it cannot meet the demand of growing market for natural vanillin. With the improvement of living conditions, demands for natural or green products increased. Contrasted to chemical synthesis, biological way has the advantages such as mild reaction condition, few byproducts, simple product extraction, clear produ...
Vanillin being the most widely used flavors with the highest yield, is named as "emperor of flavors". Vanillin is extracted from botanic raw materials or is chemically synthesized. However, Vanilla cannot be planted in large area because of man-made pollination, high work intensity and it cannot meet the demand of growing market for natural vanillin. With the improvement of living conditions, demands for natural or green products increased. Contrasted to chemical synthesis, biological way has the advantages such as mild reaction condition, few byproducts, simple product extraction, clear production process, less environmental pollution and the safety of vanillin. Therefore, biological production of vanillin has attracted more and more attention. Aiming at the market demands for natural and green products and in order to solve the problem of low yield,in the present study ferulic acid esterase producing microbes (Streptomyces) to obtain ferulic acid from agrowaste like rice bran were employed for biotransformation of ferulic acid to vanillin and highlights the importance of Streptomyces in phenolic biotransformations for the development of food grade flavours and additives.
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