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Ma Q, Liu L, Zhao S, et al. Biosynthesis of vanillin by different microorganisms: a review. World J Microbiol Biotechnol. 2022;38(3):40doi: 10.1007/s11274-022-03228-1.
Ma, Q., Liu, L., Zhao, S., Huang, Z., Li, C., Jiang, S., Li, Q., & Gu, P. (2022). Biosynthesis of vanillin by different microorganisms: a review. World journal of microbiology & biotechnology, 38(3), 40. https://doi.org/10.1007/s11274-022-03228-1
Ma, Qianqian, et al. "Biosynthesis of vanillin by different microorganisms: a review." World journal of microbiology & biotechnology vol. 38,3 (2022): 40. doi: https://doi.org/10.1007/s11274-022-03228-1
Ma Q, Liu L, Zhao S, Huang Z, Li C, Jiang S, Li Q, Gu P. Biosynthesis of vanillin by different microorganisms: a review. World J Microbiol Biotechnol. 2022 Jan 12;38(3):40. doi: 10.1007/s11274-022-03228-1. PMID: 35018518.
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World J Microbiol Biotechnol. 2022 Jan 12;38(3):40. doi: 10.1007/s11274-022-03228-1.

Biosynthesis of vanillin by different microorganisms: a review.

World journal of microbiology & biotechnology

Qianqian Ma, Liwen Liu, Shuo Zhao, Zhaosong Huang, Changtao Li, Shuixing Jiang, Qiang Li, Pengfei Gu

Affiliations

  1. School of Biological Science and Technology, University of Jinan, Jinan, 250022, People's Republic of China.
  2. RZBC GROUP CO., LTD., Rizhao, 276800, Shandong, People's Republic of China.
  3. School of Biological Science and Technology, University of Jinan, Jinan, 250022, People's Republic of China. [email protected].

PMID: 35018518 DOI: 10.1007/s11274-022-03228-1

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.

© 2022. The Author(s), under exclusive licence to Springer Nature B.V.

Keywords: Fermentation; Genetic engineering; Metabolic engineering; Vanillin

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