Novel genetically engineered enzyme sustainably converts ferulic acid from plant waste into vanillin (IMAGE)
Caption
Commercial production of natural vanillin, the vanilla flavoring compound, is limited by the lack of microbial or plant-derived enzymes which can synthesize large amounts of the product. Researchers from Tokyo University of Science have developed a novel genetically engineered enzyme which can convert ferulic acid from plant waste to vanillin in a sustainable one-step process.
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Professor Toshiki Furuya, Department of Applied Biological Science, Faculty of Science and Technology, Tokyo University of Science
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