Process for the preparation of vanillin

Details Process for the preparation of vanillin Process for the preparation of vanillin

1990-06-05

1991-05-21

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated seed, bean or nut, or material derived therefrom

426 52, 426650, 426655, A23L 1221

Patent

active

050173880

ABSTRACT:
A process for the preparation of natural vanillin is disclosed wherein eugenol and/or isoeugenol is oxidized microbially to vanillin using microorganisms of the genera Serratia, Klebsiella or Enterobacter.

REFERENCES:
patent: 2621127 (1952-12-01), Towt
patent: 2835591 (1958-05-01), Graves et al.
patent: 3352690 (1967-11-01), Kaul
patent: 4874701 (1989-10-01), Cooper
Agricultural and Biological Chemistry, vol. 47, Sep. 1983, K. Tadasa et al., Initial Steps of Eugenol Degradation Pathway of a Microorganism, pp. 2639-2640.
Agricultural and Biological Chemistry, vol. 41, Jun. 1977, K. Tadasa, Degradation of Eugenol by a Microorganism, pp. 926-929.

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