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BIOTECHNOLOGICAL PRODUCTION OF VANILLIN

19 Biotechnology of Vanillin: Vanillin from Microbial Sources

Ivica Labuda

19.1 INTRODUCTION

Vanillin is one of the key additives to food products, perfumery, beverage, and an intermediate in the pharmaceutical industry. Vanillin can be produced synthetically or through biotechnology, and can also be obtained from vanilla beans. However, vanillin, which is a single chemical entity, cannot be confused with vanilla extract, which contains more than 80 different components.

The focus of this chapter is to compare different biotechnological advances leading to vanillin and vanillin related compounds.

19.1.1 Why?

The world of microorganisms is vast and has been very productive for humankind. In addition to antibiotics, polymers, and bioremediation, microorganisms have always been present in the foods. Fermentation and biotransformation given us the flavors of cheese, wine, beer, and other foods. Therefore, it is only natural to look into this world to find a way to produce a natural counterpart to a synthetic one.