Vanillin production using metabolically engineered Escherichia coli under non-growing conditions.

ABSTRACT:

Background

Vanillin is one of the most important aromatic flavour compounds used in the food and cosmetic industries. Natural vanillin is extracted from vanilla beans and is relatively expensive. Moreover, the consumer demand for natural vanillin highly exceeds the amount of vanillin extracted by plant sources. This has led to the investigation of other routes to obtain this flavour such as the biotechnological production from ferulic acid. Studies concerning the use of engineered recombinant Escherichia coli cells as biocatalysts for vanillin production are described in the literature, but yield optimization and biotransformation conditions have not been investigated in details.

Results

Effect of plasmid copy number in metabolic engineering of E. coli for the synthesis of v

SUBMITTER: Barghini P 

PROVIDER: S-EPMC1857700 | biostudies-literature | 2007 Apr

REPOSITORIES: biostudies-literature