Abstract
Vanillin is a popular flavoring agent widely used around the world. Vanillin is generated by natural extraction, chemical synthesis, or tissue culture technology, but these production methods no longer meet the increasing worldwide demand for vanillin. Accordingly, a biotechnological approach may provide an effective replacement route to obtaining vanillin. Processes for environmentally friendly production of vanillin in microorganisms from different carbon sources, such as eugenol, isoeugenol, lignin, ferulic acid, sugars, and waste residues, with high productivity and yield have been developed. However, challenges remain for optimizing the vanillin biosynthesis process and further improving production titer and yield. In this review, successful and applicable strategies for increasing vanillin titer and yield in different microorganisms are summarized. Additionally, perspectives for further optimizing the production of vanillin are discussed.
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This work was financially supported by the National Natural Science Foundation of China (31600066), Rizhao Science and Technology Innovation Project (2020CXZX1206) and Science and Technology Program of University of Jinan (XKY2028).
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All the authors were involved in the concept and design of this review. QM, LL, SZ, ZH, CL and SJ wrote the article; PG and QL read and corrected the manuscript. All authors read and approved the final manuscript.
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Ma, Q., Liu, L., Zhao, S. et al. Biosynthesis of vanillin by different microorganisms: a review. World J Microbiol Biotechnol 38, 40 (2022). https://doi.org/10.1007/s11274-022-03228-1
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DOI: https://doi.org/10.1007/s11274-022-03228-1