In the following sections, we give a thorough introduction to vanilla plants, pods and vanillin biosynthesis in the vanilla pods and highlight the current state of biotechnology-derived vanillin synthesis using bacteria, fungi and yeast as microbial production hosts. The recent identification of VpVAN from the vanilla orchid can contribute to an entirely new opportunity for biotechnology-based production of natural vanillin. Industrial application of bioengineered microorganisms for vanillin production has gained quite a lot of attention not only from the flavour and fragrance industries, but also from environmental groups, the general public and politicians. Currently, less than 1% of the globally produced vanillin is derived from vanilla pods, while the greater part is produced synthetically. The isolation of vanillin from vanilla pods is a laborious and costly process. It is the key constituent of the natural vanilla flavour obtained from cured vanilla pods. Vanillin is the world’s most popular flavour compound.
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