Berry A (1996) Review: improving production of aromatic compounds in Escherichia coli by metabolic engineering. Trends Biotechnol 14:250–256
CAS
Article
Google Scholar
Bonnin E, Lesage-Meessen L, Asther M, Thibault J-F (1999) Enhanced bioconversion of vanillic acid into vanillin by the use of “natural” cellobiose. J Sci Food Agric 79:484–486
CAS
Article
Google Scholar
Civolani C, Barghini P, Roncetti AR, Ruzzi M, Schiesser A (2000) Bioconversion of ferulic acid into vanillic acid by means of a vanillate-negative mutant of Pseudomonas fluorescens strain BF13. Appl Environ Microbiol 66:2311–2317
CAS
Article
Google Scholar
Clark GS (1990) Vanillin. Perfum Flavor 15:45–54
CAS
Google Scholar
Dignum MJW, Kerler J, Verpoorte R (2001) Vanilla production: technological, chemical, and biosynthetic aspects. Food Rev Int 17:199–219
CAS
Article
Google Scholar
Faulds CB, Williamson G (1995) Release of ferulic acid from wheat bran by a ferulic acid esterase (FAE-III) from Aspergillus niger. Appl Microbiol Biotechnol 43:1082–1087
CAS
Article
Google Scholar
Freeman A, Woodley JM, Lilly MD (1993) In-situ product removal as a tool for bioprocessing. Bio/Technology 11:1007–1012
CAS
PubMed
Google Scholar
Gastaldo L, Marinelli C, Restelli E, Quarta C (1996) Improvement of the kirromycin fermentation by resin addition. J Ind Microbiol 16:305–308
CAS
Article
Google Scholar
Holt JG, Krieg NR, Sneath PHA, Staley JT, Williams ST (1994) Bergey’s manual of determinative bacteriology, 9th edn. Williams & Wilkins, Baltimore, MD
Google Scholar
Hopwood DA, Bibb MJ, Chater KF, Kieser T, Bruton CJ, Kieser HM (1985) Genetic manipulation of Streptomyces: a laboratory manual. The John Innes Foundation, Norwich
Karmakar B, Vohra RM, Nandanwar H, Sharma P, Gupta KG, Sobti RC (2000) Rapid degradation of ferulic acid via 4-vinylguaiacol and vanillin by a newly isolated strain of Bacillus coagulans. J Biotechnol 80:195–202
CAS
Article
Google Scholar
Lesage-Meessen L, Haon M, Delattre M, Thibault J-F, Ceccaldi BC, Brunerie P, Asther M (1997) An attempt to channel the transformation of vanillic acid into vanillin by controlling methoxyhydroquinone formation in Pycnoporus cinnabarinus with cellobiose. Appl Microbiol Biotechnol 47:393–397
CAS
Article
Google Scholar
Lomascolo A, Lesage-Meessen L, Labat M, Navarro D, Delattre M, Asther M (1999) Enhanced benzaldehyde formation by a monokaryotic strain of Pycnoporus cinnabarium using a selective solid adsorbent in the culture medium. Can J Microbiol 45:653–657
CAS
Article
Google Scholar
Lomascolo A, Asther M, Navarro D, Labat M, Delattre M, Lesage-Meessen L (2001) Shifting the biotransformation pathways of l-phenylalanine into benzaldehyde by Trametes suaveolens CBS 334.85 using HP20 resin. Lett Appl Microbiol 32:262–267
CAS
Article
Google Scholar
Lopez-Malo A, Alzamore SM, Argaiz A (1997) Effect of vanillin concentration, pH and incubation temperature on Aspergillus flavue, Aspergillus niger, Aspergillus ochraceus and Aspergillus parasiticus growth. Food Microbiol 14:117–124
CAS
Article
Google Scholar
Marshall VP, Mcwethy SJ, Sirotti JM, Cialdella JI (1990) The effect of neutral resins on the fermentation production of rubradirin. J Ind Microbiol 5:283–288
Article
Google Scholar
Mathew S, Abraham TE (2004) Ferulic acid: an antioxidant found naturally in plant cell walls and feruloyl esterases involved in its release and their applications. Crit Rev Biotechnol 24:59–83
CAS
Article
Google Scholar
Muheim A, Lerch K (1999) Towards a high-yield bioconversion of ferulic acid to vanillin. Appl Microbiol Biotechnol 51:456–461
CAS
Article
Google Scholar
Müller B, Münch T, Muheim A, Welti M (1998) Process for the production of vanillin. European Patent 0,885,968
Oddou J, Stentelaire C, Lesage-Meessen L, Asther M, Ceccaldi BC (1999) Improvement of ferulic acid bioconversion into vanillin by use of high-density cultures of Pycnoporus cinnabarinus. Appl Microbiol Biotechnol 53:1–6
CAS
Article
Google Scholar
Overhage J, Priefert H, Rabenhorst J, Steinbüchel A (2000) Construction of production strains for producing substituted phenols by specially inactivating genes of the eugenol and ferulic acid catabolism. World Patent 0,026,355
Perez AA (2001) Enhanced microbial production of natural flavors via in-situ product adsorption. Ph.D. thesis, Swiss Federal Institute of Technology Zurich (ETHZ)
Priefert H, Rabenhorst J, Steinbüchel A (2001) Biotechnological production of vanillin. Appl Microbiol Biotechnol 56:296–314
CAS
Article
Google Scholar
Rabenhorst J, Hopp R (1997) Process for the preparation of vanillin and suitable microorganisms. European Patent 0,761,817
Rao RS, Ravishankar GA (2000) Vanilla flavor: production by conventional and biotechnological routes. J Sci Food Agric 80:289–304
CAS
Article
Google Scholar
Rosazza JPN, Huang Z, Dostal L, Volm T, Rousseau B (1995) Biocatalytic transformation of ferulic acid: an abundant aromatic natural product. J Ind Microbiol 15:457–471
CAS
Article
Google Scholar
Saulnier L, Thibault J-F (1999) Review: ferulic acid and diferulic acids as components of sugar-beet pectins and maize bran heteroxylans. J Sci Food Agric 79:396–402
CAS
Article
Google Scholar
Schrader J, Etschmann MMW, Sell D, Hilmer JM, Rabenhorst J (2004) Applied biocatalysis for the synthesis of natural flavor compounds-current industrial processes and future prospects. Biotechnol Lett 26:463–472
CAS
Article
Google Scholar
Stentelaire C, Lesage-Meessen L, Delattre M, Haon M, Sigoillot JC, Ceccaldi BC, Asther M (1998) Short communication: By-passing of unwanted vanillyl alcohol formation using selective adsorbents to improve vanillin production with Phanerochaete chrysosporium. World J Microbiol Biotechnol 14:285–287
CAS
Article
Google Scholar
Yang XP, Tsai G-J, Tsao GT (1994) Enhancement of in situ adsorption on the acetone-butanol fermentation by Clostridium acetobutylicum. Sep Technol 4:81–92
CAS
Article
Google Scholar