Add to ORKGAlkaline hydrolysis of corcob at increasing concentration of NaOh at room temperature for variable time allowed obtaining liquors with high contents of ferulic acid and p-coumaric acid. The fermentation tests, carried out with the engineered strain Escherichia coli JM109/pBB1, led to vanillin accumulation in the fermented broth
Biotechnological processes for the production of vanillin from substrates of natural origin are gett...
The combined effects of initial ferulic acid concentration (S0) and biomass concentration (X0) on va...
Abstract Background Vanillin is one of the most important aromatic flavour compounds used in the foo...
Hydrolysis of corn cob performed for 6 h with 0.5N NaOH at solid/liquid ratio of 0.084 g/g allowed o...
A hydrolyzate with high ferulic acid concentration was obtained by alkaline hydrolysis of corn cob (...
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...
The rising demand of bio-vanillin and the possibility to use microbial biotransformation to produce ...
Wheat bran contains about 5 g/kg of dry matter of ferulic acid, which can be released from cell wall...
In situ extractive fermentation was used to produce 4-vinyl derivatives from hydroxycinnamic acids e...
Vanillin is one of the most important flavour compounds used in foods, beverages,perfumes and pharma...
none6Several studies have been recently focused on the production of specialty chemicals such as fla...
Vanillin is one of the most important aromatic flavour compounds used in the food and cosmetic indu...
Yeast extract, Luria-Bertani medium and tryptone were tested as co-substrates for vanillin productio...
Yeast extract, Luria-Bertani medium and tryptone were tested as co-substrates for vanillin productio...
Biotechnological processes for the production of vanillin from substrates of natural origin are gett...
The combined effects of initial ferulic acid concentration (S0) and biomass concentration (X0) on va...
Abstract Background Vanillin is one of the most important aromatic flavour compounds used in the foo...
Hydrolysis of corn cob performed for 6 h with 0.5N NaOH at solid/liquid ratio of 0.084 g/g allowed o...
A hydrolyzate with high ferulic acid concentration was obtained by alkaline hydrolysis of corn cob (...
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...
The rising demand of bio-vanillin and the possibility to use microbial biotransformation to produce ...
Wheat bran contains about 5 g/kg of dry matter of ferulic acid, which can be released from cell wall...
In situ extractive fermentation was used to produce 4-vinyl derivatives from hydroxycinnamic acids e...
Vanillin is one of the most important flavour compounds used in foods, beverages,perfumes and pharma...
none6Several studies have been recently focused on the production of specialty chemicals such as fla...
Vanillin is one of the most important aromatic flavour compounds used in the food and cosmetic indu...
Yeast extract, Luria-Bertani medium and tryptone were tested as co-substrates for vanillin productio...
Yeast extract, Luria-Bertani medium and tryptone were tested as co-substrates for vanillin productio...
Biotechnological processes for the production of vanillin from substrates of natural origin are gett...
The combined effects of initial ferulic acid concentration (S0) and biomass concentration (X0) on va...
Abstract Background Vanillin is one of the most important aromatic flavour compounds used in the foo...