Verfahren zur Herstellung von Vanillin

The present invention concerns a microbiological process for the production of vanillin, comprising cultivating in a nutrient broth of a bacterium belonging to the order of the Actinomycetales, preferably of the family Streptomycetaceae, adding the substrate ferulic acid, wherein the substrate conce...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	WETLI, MARKUS, MUHEIM, ANDREAS, MUELLER, BRUNO, MUENCH, THOMAS
Format:	Patent
Sprache:	ger
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES BEER BIOCHEMISTRY CANDLES CHEMISTRY DETERGENTS ENZYMOLOGY ESSENTIAL OILS FATTY ACIDS THEREFROM FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PERFUMES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The present invention concerns a microbiological process for the production of vanillin, comprising cultivating in a nutrient broth of a bacterium belonging to the order of the Actinomycetales, preferably of the family Streptomycetaceae, adding the substrate ferulic acid, wherein the substrate concentration in the nutrient broth is from about 5 gL to about 40 gL in the fermentation broth, producing vanillin as the main reaction product of the biotransformation of ferulic acid and separating the biomass from the fermentation broth, and extracting the vanillin and, if desired, the by-product guaiacol from the fermentation broth.