Biotechnological Advances in Vanillin Production: From Natural Vanilla to Metabolic Engineering Platforms

Biotechnological Advances in Vanillin Production: From Natural Vanilla to Metabolic Engineering Platforms

Vanillin, an aromatic aldehyde, is one of the most popular flavors worldwide, extensively used in the food, cosmetics, pharmaceutical, and agrochemical industries. Despite its widespread use, less than 1% of the total vanillin production is natural, with the majority being synthesized chemically. Wh...

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Bibliographic Details
Main Authors:	Arnold William Tazon, Fatima Awwad, Fatma Meddeb-Mouelhi, Isabel Desgagné-Penix
Format:	Article
Language:	English
Published:	MDPI AG 2024-11-01
Series:	BioChem
Subjects:	microalgae vanilla synthetic biology biotechnological production sustainability photosynthetic microorganisms
Online Access:	https://www.mdpi.com/2673-6411/4/4/17
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