Добро пожаловать в клуб

Показать / Спрятать  Домой  Новости Статьи Файлы Форум Web ссылки F.A.Q. Логобург    Показать / Спрятать

       
Поиск   
Главное меню
ДомойНовостиСтатьиПостановка звуковФайлыКнижный мирФорумСловарьРассылкаКаталог ссылокРейтинг пользователейЧаВо(FAQ)КонкурсWeb магазинКарта сайта

Поздравляем!
Поздравляем нового Логобуржца Алсуша со вступлением в клуб!

Реклама

КНИЖНЫЙ МИР

Biotransformation of Ferulic Acid to Vanillin by Streptomyces Species   Harminder Kaur Dhillon and Baljinder Kaur

Biotransformation of Ferulic Acid to Vanillin by Streptomyces Species

96 страниц. 2014 год.
LAP Lambert Academic Publishing
Vanillin being the most widely used flavors with the highest yield, is named as "emperor of flavors". Vanillin is extracted from botanic raw materials or is chemically synthesized. However, Vanilla cannot be planted in large area because of man-made pollination, high work intensity and it cannot meet the demand of growing market for natural vanillin. With the improvement of living conditions, demands for natural or green products increased. Contrasted to chemical synthesis, biological way has the advantages such as mild reaction condition, few byproducts, simple product extraction, clear production process, less environmental pollution and the safety of vanillin. Therefore, biological production of vanillin has attracted more and more attention. Aiming at the market demands for natural and green products and in order to solve the problem of low yield,in the present study ferulic acid esterase producing microbes (Streptomyces) to obtain ferulic acid from agrowaste like rice bran...
 
- Генерация страницы: 0.04 секунд -