Process Optimization and Characterization of Enhanced Vanillin Yield Using Bacillus aryabhattai NCIM 5503
Background and Objective: Vanillin is a strong flavor used widely in food industries, but the quantity of this compound from plant sources is minimal. In the present study, vanillin was produced as bio-vanillin using biotechnological techniques and effects of the process parameters (carbon-source...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Shahid Behehsti University of Medical Sciences
2021-03-01
|
| Series: | Applied Food Biotechnology |
| Subjects: | |
| Online Access: | https://journals.sbmu.ac.ir/afb/article/view/32913 |