Читать книгу Biomolecular Engineering Solutions for Renewable Specialty Chemicals - Группа авторов - Страница 77

The organoleptic compound vanillin has a wide application in number of industries. Among them, vanillin has received much attention by food industry due to its flavoring property. There are three modes of production of vanillin: natural, chemical, and biotechnological synthesis. Only natural and biotechnological vanillin is recommended by food‐safety authorities worldwide. The annual production of vanillin in global market is reported to be 5361 metric tons among which the contribution of natural vanillin is much low. In order to meet the world’s requirement, many advanced biotechnological methods such as strain development, metabolic engineering, genetic engineering, and enzymatic production have been widely investigated. Yet, only very less biotechnological methods have been employed in industries. Thus, applying metabolically engineered strains in industrial production would greatly increase the annual production rate of vanillin.