VANILLIN PRODUCTION BY MICROORGANISMS-BIOTRANSFORMERS. REVIEW

Shpichka Anastasiya Iosifovna, Postgraduate student, Penza State University
(40 Krasnaya street, Penza, Russia), ana-shpichka@yandex.ru

663.1

Nowadays the significant difference in prices of natural and synthetic vanillin and the increasing demand on natural flavours stimulate a high interest of manufacturers to produce this substance by microbial bioconversion of initial inexpensive substrates (ferulic acid, eugenol, isoeugenol). Biotechnologies based on biotransformation of ferulic acid using streptomycetes and colibacillus recombinants strains provide sufficiently high yield of the product and are more competitive in comparison with eugenol and isoeugenol.

microorganisms, biotransformation, vanillin, ferulic acid, eugenol, isoeugenol.

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