Vanillin production through microbial bioconversion of ferulic acid obtained from enzymatic hydrolysis of wheat bran has been studied. The biocatalyst employed was a recombinant E. coli strain containing the genes for the transformation of ferulic acid into vanillin of Pseudomonas origin. The substrate of the bioconversion, performed with resting cells grown on LB, was ferulic acid recovered from the crude bran hydrolyzates with different methods: adsorption on ion exchange resins, liquid-liquid extraction and solid phase extraction. These operations allowed selective recovery of ferulic acid from carbohydrates present in the hydrolizates, thus obtaining, beside pure ferulic acid, an aqueous phase rich in reducing sugars, which was assayed ...
A hydrolyzate with high ferulic acid concentration was obtained by alkaline hydrolysis of corn cob (...
Hydrolysis of corn cob performed for 6 h with 0.5N NaOH at solid/liquid ratio of 0.084 g/g allowed o...
Vanillin is one of the most important flavour compounds used in foods, beverages,perfumes and pharma...
Vanillin production through microbial bioconversion of ferulic acid obtained from enzymatic hydrolys...
In this work the possibility of producing vanillin through microbial bioconversion from ferulic aci...
Wheat bran contains about 5 g/kg of dry matter of ferulic acid, which can be released from cell wall...
none6Several studies have been recently focused on the production of specialty chemicals such as fla...
The ester-linked ferulic acid of wheat bran and sugar beet pulp can be converted to vanillin using b...
Biotechnological processes for the production of vanillin from substrates of natural origin are gett...
The rising demand of bio-vanillin and the possibility to use microbial biotransformation to produce ...
The present work deals with a novel bioconversion of ferulate into vanillin using resting cells of E...
Agro-industrial wastes are a low-cost and sustainable resource for the production of both bulk and s...
Vanillin (4-hydroxy-3-methoxy-benzaldehyde) is one of the most important flavouring compounds used i...
Abstract Background Vanillin is one of the most important aromatic flavour compounds used in the foo...
A hydrolyzate with high ferulic acid concentration was obtained by alkaline hydrolysis of corn cob (...
Hydrolysis of corn cob performed for 6 h with 0.5N NaOH at solid/liquid ratio of 0.084 g/g allowed o...
Vanillin is one of the most important flavour compounds used in foods, beverages,perfumes and pharma...
Vanillin production through microbial bioconversion of ferulic acid obtained from enzymatic hydrolys...
In this work the possibility of producing vanillin through microbial bioconversion from ferulic aci...
Wheat bran contains about 5 g/kg of dry matter of ferulic acid, which can be released from cell wall...
none6Several studies have been recently focused on the production of specialty chemicals such as fla...
The ester-linked ferulic acid of wheat bran and sugar beet pulp can be converted to vanillin using b...
Biotechnological processes for the production of vanillin from substrates of natural origin are gett...
The rising demand of bio-vanillin and the possibility to use microbial biotransformation to produce ...
The present work deals with a novel bioconversion of ferulate into vanillin using resting cells of E...
Agro-industrial wastes are a low-cost and sustainable resource for the production of both bulk and s...
Vanillin (4-hydroxy-3-methoxy-benzaldehyde) is one of the most important flavouring compounds used i...
Abstract Background Vanillin is one of the most important aromatic flavour compounds used in the foo...
A hydrolyzate with high ferulic acid concentration was obtained by alkaline hydrolysis of corn cob (...
Hydrolysis of corn cob performed for 6 h with 0.5N NaOH at solid/liquid ratio of 0.084 g/g allowed o...
Vanillin is one of the most important flavour compounds used in foods, beverages,perfumes and pharma...