منابع مشابه
Enzymatic synthesis of vanillin.
Due to increasing interest in natural vanillin, two enzymatic routes for the synthesis of vanillin were developed. The flavoprotein vanillyl alcohol oxidase (VAO) acts on a wide range of phenolic compounds and converts both creosol and vanillylamine to vanillin with high yield. The VAO-mediated conversion of creosol proceeds via a two-step process in which the initially formed vanillyl alcohol ...
متن کاملMicrobial Production of Vanillin
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 mar...
متن کاملBiocatalytic synthesis of vanillin.
The conversions of vanillic acid and O-benzylvanillic acid to vanillin were examined by using whole cells and enzyme preparations of Nocardia sp. strain NRRL 5646. With growing cultures, vanillic acid was decarboxylated (69% yield) to guaiacol and reduced (11% yield) to vanillyl alcohol. In resting Nocardia cells in buffer, 4-O-benzylvanillic acid was converted to the corresponding alcohol prod...
متن کاملVanillin catabolism in Rhodococcus jostii RHA1.
Genes encoding vanillin dehydrogenase (vdh) and vanillate O-demethylase (vanAB) were identified in Rhodococcus jostii RHA1 using gene disruption and enzyme activities. During growth on vanillin or vanillate, vanA was highly upregulated while vdh was not. This study contributes to our understanding of lignin degradation by RHA1 and other actinomycetes.
متن کاملBiotransformation of curcumin to vanillin
An actinomycetes Rhodococcus rhodochrous MTCC 265 has been explored for its capability to transform curcumin to vanillin. The progress of formation of metabolites has been monitored by TLC and further confirmed by GC-MS after extraction with ethyl acetate. Growing culture of strain MTCC 265 produces 3.56 mg/L vanillin from 29.02 mg/L of natural curcumin (% yield of 13.05%) in biotransformation ...
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ژورنال
عنوان ژورنال: Zeitschrift für Untersuchung der Nahrungs- und Genussmittel
سال: 1900
ISSN: 1438-2377,1438-2385
DOI: 10.1007/bf02529570