Production Of Natural Vanillin By Microbial Biotransformation

Vanillin is one of most widely-used flavors compounds with the reputation "king of flavor". The unique taste makes it the especially important position in the areas of food, beverage, cosmetic and pharmaceutical industry. Early production of vanillin is extracted from processed beans of vanilla. Laborious cultivation and relative low yield make vanillin the special expensive flavor and not been widely-used. Following the development of chemical synthesis industry, synthesis of vanillin by chemical methods leads its way to the top of vanillin production. Since the low price and simple technology, chemical synthesis is still the most effective way to the production of vanillin today.Most vanillin produced by chemical methods appears much worse than the natural product in aspect such as purity, taste or safety. And the waste of chemical industry is thought to be the crisis of the environment. As society developing, the pursuance for high quality green healthy product and more claims for safety by people make the production of natural vanillin to be the point many researchers focus on. It is claimed to be natural that the vanillin produced by biotechnological methods. Biological science rapidly flourished in recent years, and production of vanillin by biotechnological methods comes to be the most concerned part of biological researchers. Due to the restriction of purification or district, it is limited to produce vanillin using enzyme or botanic methods. The abundant resource and the infinite ability of adaptation make vanillin production by microorganism to be the most feasible way.Ferulic acid can be transformed into, vanillin by Streptomyces setonii v-1. Better yield can be obtained by adding mother solution of ferulic acid dissolved into NaOH solution, little byproduct detected. The highest mol yield, 66.2 % was detected by optimizing the carbon and nitrogen source of v-1 culture medium. Density of v-1 and pH of the biotransformation system play important roles in the transformation process. Concentration of vanillin in solution decreased by adding absorptive resin...