title: Biotechnological production of vanillin.
abstract: 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.
authors.affiliation: Institut für Mikrobiologie der Westfälischen Wilhelms-Universität Münster, Germany. priefer@uni-muenster.de
authors.forename: H
authors.initials: H
authors.lastname: Priefert
authors.forename: J
authors.initials: J
authors.lastname: Rabenhorst
authors.forename: A
authors.initials: A
authors.lastname: Steinbüchel
mesh_terms: D001419:Bacteria / Q000378:metabolism; D001547:Benzaldehydes / Q000378:metabolism*; D001709:Biotechnology / Q000379:methods*; D005421:Flavoring Agents / Q000378:metabolism*; D005658:Fungi / Q000378:metabolism; D005818:Genetic Engineering / Q000379:methods; D029595:Orchidaceae / Q000166:cytology / Q000378:metabolism
chemical_list: D001547:Benzaldehydes; D005421:Flavoring Agents; C100058:vanillin