In recent years, biotechnology-derived production of flavors and fragrances has expanded
rapidly. The world's most popular flavor, vanillin, is no exception. This review outlines the …

Vanillin is one of the most important aromatic flavor compounds used in foods, beverages,
perfumes, and pharmaceuticals and is produced on a scale of more than 10 thousand tons …

Lignin is an important structural component of terrestrial plants and is readily generated
during biomass fractionation in lignocellulose processing facilities. Due to lacking …

The first Alicyclobacillus spp. was isolated in 1982, and was originally thought to be strictly
limited to thermophilic and acidic environments. Two years later, another Alicyclobacillus …

Until recently, acidic products such as fruit juice and fruit based products were generally
thought to be susceptible to spoilage by yeasts, mycelia fungi and lactic acid bacteria, as the …

Aromatic compounds derived from lignin are of great interest for renewable biotechnical
applications. They can serve in many industries eg as biochemical building blocks for …

Bio-based feedstock utilization for the green manufacturing of valuable organic compounds
is reckoned as a crucial goal to be achieved by the global scientific communities in this …

Current international interest in finding alternative sources of energy to the diminishing
supplies of fossil fuels has encouraged research efforts in improving biofuel production …

酚酸类物质是普遍存在于高等植物组织并与植物生长密切相关的次级代谢产物. 几十年来,
人们对酚酸类化合物的认识逐渐加深, 但关于其在生物学, 生态学以及农业上的作用机制仍不是 …

High vanillin productivity was achieved in the batch biotransformation of ferulic acid by
Streptomyces sp. strain V-1. Due to the toxicity of vanillin and the product inhibition, fed …