Handbook of Vanilla Science and Technology

Walton, N., Narbad, A., Faulds, C.B. and Williamson, G. (2000) Novel approaches to the biosynthesis of vanillin. Current Opinion in Biotechnology, 11, 490-496.

Wu, Y.-T., Feng, M., Ding, W.-W. et al. (2008) Preparation of vanillin by bioconversion in a silicon rubber membrane bioreactor. Biochemical Engineering Journal, 41, 193-197.

Xiang, L. and Moore, B.S. (2005) Biochemical characterization of a prokaryotic phenylalanine ammonia lyase. Journal of Bacteriology, 187, 4286-4289.

Xu, P., Hua, D. and Ma, C. (2007) Microbial transformation of propenylbenzenes for natural flavour production. Trends in Biotechnology, 25, 571-576.

Yamada, M., Okada, Y., Yoshida, T. and Nagasawa, T. (2007) Biotransformation of isoeugenol to vanillin by Pseudomonas putida IE27 cells. Applied Microbiology and Biotechnology, 73, 1025-1030.

Yamada, M., Okada, Y., Yoshida, T. and Nagasawa, T. (2008) Vanillin production using Escherichia coli cells over-expressing isoeugenol monooxygenase of Pseudomonas putida. Biotechnology Letters, 30, 665670.

Yoon, S.-H., Li, C., Lee, Y.-M. et al. (2005) Production of vanillin from ferulic acid using recombinant strains of Escherichia coli. Biotechnology and Bioprocess Engineering, 10, 1226-8372.

Zenk, M. H., Ulbrich, B., Busse, J. and Stockigt, J. (1980) Procedure for the enzymatic synthesis and isolation of cinnamoyl-CoA thiolesters using a bacterial system. Analytical Biochemistry, 101, 182-187.

Zhang, Y. (2006) Metabolism of isoeugenol via isoeugenol-diol by a newly isolated strain of Bacillus subtilis HS8. Applied Microbiology and Biotechnology, 73, 771-779.

Zhao, L.Q., Sun, Z.H., Zheng, P. and Zhu, L.L. (2005) Biotransformation of isoeugenol to vanillin by a novel strain of Bacillus fusiformis. Biotechnology Letters, 27, 1505-1509.

Zhao, L.Q.,Sun,Z.H. and Zheng, P. (2006) Biotransformation of isoeugenol to vanillin by Bacillus fusiformis CGMCC1347 with the addition of resin HD-8. Process Biochemistry, 41, 1673-1676.

Index

absolute, 62, 98, 152, 156, 169, 223, 236

acahual, 5

accession, 59-61, 257, 259-262

acclimatization, 47

agro-ecological system, 51-53

alkaoids, 286, 292

aldehyde dehydrogenase, 295

allopolyploid, 259

Alternative Trading Organizations, 110

aluminum woven shade cloth, 7

AMD-TLC, 172

amplification, 257, 270

AMS, 163, 172, 173, 178

Amycolatopsis, 304, 318, 319, 322

Anatalaha, 108

anisaldehyde, 147, 164, 165, 185

Annatto, 61,62,118,123

anthracnose, 13, 29, 30, 47, 48

Apostasioideae, 247

Arabidopsis, 285, 294-296, 319, 321

arabinose, 302, 315, 316, 318

aroma, 5, 20, 21, 23, 85, 124, 146, 147, 154, 177, 183, 223, 288, 296

Asparagales, 250

Aspergillus, 304, 320

ATO’s, 110

authenticity, 155, 156, 159, 163, 173, 178, 225, 229

Aztec, 3, 132, 240

Bacillus, 28, 306, 317, 325

backcross, 259, 260

bacteria, 10, 12, 319, 326

Bali, 313

bananas, 52, 53, 110, 116

Barranco Village, 55-57

Basidiomycota, 266

Bay of Honduras, 62,117,123

Belgium, 3, 129

Belize, 50, 53, 55, 59, 61, 62, 66, 132

Belize Botanic Garden, 59

Ben and Jerry’s, 116

benzaldehyde, 116

benzoyl alcohol dehydrogenase, 284

berry, 243

beta-oxidation, 282, 283, 293, 306, 316, 320, 325

bioconversion, 315-317, 322, 326

bio-diversity, 40, 41, 53, 66

bio-dynamic, 41

biological control, 28, 42, 45, 48, 278

biparental inheretince, 259

bi-phasic fermentation, 322, 325

Black rot (Phytophtora sp.), 28

Blistered beans, 144 Bocca-toro, 123, 124

Boom Creek Village, 159

Botany, 80, 81, 83, 91, 93, 122, 126, 184, 243

Bourbon, 3, 19,48, 77, 100, 102,127, 155, 223, 225, 229-231, 234

Bourbon Vanilla, 3, 146, 147, 164, 221, 222, 225, 229, 231

branding, 70

Burkholderia, 277

buyers, 21

¹³C deviations, 157

cacao, 50, 57, 61, 62, 65, 124, 126, 130

caffeic acid, 283, 285, 286, 306

caffeic acid 3-O-methyltransferase, 286, 296

caffeic acid 4-O-methyltransferase, 286

capsule, 80, 243, 254

carbon SIRA, 158

Caribbean, 40, 66, 123, 124, 129, 245, 251, 252

cell wall hydrolytic enzymes, 91-92

cellular organization, 83, 99

Central America, 40, 50, 61, 62, 142, 147, 251, 256

Ceratobasidium, 267, 269, 271, 273-275, 277, 278

certification, 43, 110, 113, 225

Cesar hurricane 1996, 41

chain shortening, 282, 283, 293-296

chain shortening enzymes, 282-285

China, 27, 110, 125, 254, 278

Chince roja, 12

chlorophyll, 80, 82, 249

chloroplast psaB gene, 257, 260

chocolate, 21, 61, 65, 112, 125, 151, 222, 235

cinnamate 4-hydroxylase, 281-282, 294

cinnamoyl CoA reductase (CCR), 295

classification, 20, 48, 49, 246-248, 251, 252, 254

cocoa, 65, 110, 125, 222, 235

coenzyme A ester, 293

cofactors, 312, 318, 326

coffee, 5, 29, 32, 64, 122, 132, 222, 240

coffee creamers, 221

cola-flavored, 115