Results 21 to 30 of about 21,219 (239)
Vanillin production by biotransformation of phenolic compounds in fungus, Aspergillus luchuensis
AMB Express, 2018 Vanillin is valuable and popular flavor used in foods and cosmetics. Many bacteria species have the ability to decarboxylate substituted cinnamic acids in order to form vanillin.
Junsei Taira +4 more
doaj +1 more source
Research Progress on Biotransformation of Agri-food Lignocellulosic Biomass Waste into Vanillin [PDF]
Shipin KexueVanillin is one of the most in-demand spices in the world, which is widely used in various industries such as food, medicinal, and chemical industries. The process of extracting natural vanillin from plants is cumbersome with a limited yield.
ZHOU Man, LI Chenglin, LIN Kailin, CHEN Luyi, WANG Ziyi, YANG Xinying, JIANG Haiyan, ZHANG Xiaoxue, HUANG Xiaoqi, ZHOU Cunshan
doaj +1 more source
PLoS ONE, 2014 Vanillin is a well-known food and cosmetic additive and has antioxidant and antimutagenic properties. It has also been suggested to have antifungal activity against major human pathogenic fungi, although it is not very effective.
Jin Hyo Kim +7 more
doaj +1 more source
Biotechnology for Biofuels, 2020 Background Vanillin is the main byproduct of alkaline-pretreated lignocellulosic biomass during the process of fermentable-sugar production and a potent inhibitor of ethanol production by yeast.
Shou Ito +6 more
doaj +1 more source
Newly identified genes contribute to vanillin tolerance in Saccharomyces cerevisiae
Microbial Biotechnology, 2021 Summary Exploring the mechanisms of tolerance in microorganisms to vanillin, which is derived from lignin, will benefit the design of robust cell factories that produce biofuels and chemicals using lignocellulosic materials. Our objective was to identify
Zhenzhen Liang +6 more
doaj +1 more source
Biocatalytic Synthesis of Vanillin [PDF]
Applied and Environmental Microbiology, 2000 ABSTRACT The conversions of vanillic acid and O -benzylvanillic acid to vanillin were examined by using whole cells and enzyme preparations of Nocardia sp. strain NRRL 5646. With growing cultures, vanillic acid was decarboxylated (69% yield) to guaiacol and reduced (11% yield) to ...
T, Li, J P, Rosazza
openaire +2 more sources
Foods, 2023 Daqu is an important saccharifying starter in the fermentation of Nongxiangxing Baijiu in China. Vanillin is a health and flavor factor in Baijiu. However, only a few research studies on the vanillin content of Daqu are currently not systematic. In order
Wenhua Tong +7 more
doaj +1 more source
Application of Stable Isotope and Radioactive 14C Techniques in Vanillin Traceability
Zhipu XuebaoVanillin is classified into natural vanillin (i.e., the vanillin extracted from vanilla beans), chemically synthesized vanillin, and biologically synthesized vanillin. The prices of vanillin derived from different sources vary greatly, so identifying the
Wei-wei LIU +3 more
doaj +1 more source
Advanced Materials, EarlyView.Bioorthogonal chemistry was applied to intracellularly photoactivate Doxorubicin (Dox) using gold nanostars (AuNSt) and near‐infrared (NIR) light. Two prodrugs were used: one photoactivatable, masked with 2‐nitrobenzyl carbamate (proDox1) and another photolabile, masked with 2‐nitrobenzyl diol (proDox2), which was attached to the AuNSt surface.
Juan José Esteve‐Moreno +15 more
wiley +1 more source