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Biotechnological and Molecular Approaches for Vanillin Production: a Review

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Abstract

Vanillin is one of the most widely used flavoring agents in the world. As the annual world market demand of vanillin could not be met by natural extraction, chemical synthesis, or tissue culture technology, thus biotechnological approaches may be replacement routes to make production of bio-vanillin economically viable. This review’s main focus is to highlight significant aspects of biotechnology with emphasis on the production of vanillin from eugenol, isoeugenol, lignin, ferulic acid, sugars, phenolic stilbenes, vanillic acid, aromatic amino acids, and waste residues by applying fungi, bacteria, and plant cells. Production of biovanillin using GRAS lactic acid bacteria and metabolically engineered microorganisms, genetic organization of vanillin biosynthesis operons/gene cassettes and finally the stability of biovanillin generated through various biotechnological procedures are also critically reviewed in the later sections of the review.

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Acknowledgments

The authors acknowledge UGC, New Delhi, for funding a major research project entitled “Metabolic engineering of LAB isolate for biotransformation of ferulic acid to vanillin” to Dr. Baljinder Kaur and meritorious BSR fellowship (Basic Scientific Research) to Mr. Debkumar Chakraborty.

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  1. Punjabi University, Patiala, Punjab, India

    Baljinder Kaur & Debkumar Chakraborty

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  1. Baljinder Kaur
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Correspondence to Baljinder Kaur.

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Kaur, B., Chakraborty, D. Biotechnological and Molecular Approaches for Vanillin Production: a Review. Appl Biochem Biotechnol 169, 1353–1372 (2013). https://doi.org/10.1007/s12010-012-0066-1

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