| 发酵法制备天然香兰素的研究 |
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| 引用本文： | 杜毅,张兆斌,曾义勇,陈洪.发酵法制备天然香兰素的研究[J].香料香精化妆品,2011(3):1-5. |
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| 作者姓名： | 杜毅 张兆斌 曾义勇 陈洪 |
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| 作者单位： | 爱普香料集团股份有限公司,上海,201809 |
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| 摘 要： | 香兰素是应用最为广泛的香料之一。以阿魏酸为底物,通过微生物发酵法制备天然香兰素,研究中分别考察了不同氮源、补料量和补料方式等因素对阿魏酸转化率的影响,通过发酵条件优化,香兰素最终浓度达到15g/L,发酵单位达到国际先进水平。通过相应的萃取、结晶过程获得的天然香兰素产品,质量达到了国际标准。
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| 关 键 词： | 生物转化 天然香兰素 阿魏酸 发酵 |
A New Bioprocess to Produce Natural Vanillin by Microbial Fermentation |
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| DU Yi,ZHANG Zhaobin,ZENG Yiyong,CHEN Hong.A New Bioprocess to Produce Natural Vanillin by Microbial Fermentation[J].Flavour Fragrance Cosmetics,2011(3):1-5. |
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| Authors: | DU Yi ZHANG Zhaobin ZENG Yiyong CHEN Hong |
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| Affiliation: | DU Yi ZHANG Zhaobin ZENG Yiyong CHEN Hong(Apple Flavor & Fragrance Group Co.,Ltd.,Shanghai 201809,China) |
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| Abstract: | Vanillin is one of the most widely-applied flavors.In our study,ferulic acid and a strain of KX-02 were used as a substrate and a biocatalyst respectively.The yield of the substrate was affected by the different kinds of nitrogen-sources,different amounts and manners of input of ferulic acid as well.The data showed that the final concentration of vanillin in the broth can be growth to 15 g/L in 50 L of fermentator and the result reaches to top level in the world. |
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| Keywords: | biotransformation natural vanillin ferulic acid fermentation |
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