The physiological and genetic basis of the vanillin production process based on the biotransformation of eugenol or ferulic acid by these strains have been investigated. We identified all genes, which ...

A jug of wine, a loaf of bread and now, vanilla. Scientists have engineered two species of yeast to make vanillin (above), the dominant flavor compound in vanilla. Yeast has long been pressed into ...

Chicago, March 08, 2023 (GLOBE NEWSWIRE) -- The global natural vanillin market is projected to reach USD 706 million by 2027 growing at a CAGR of 8.4% from 2022 to 2027. Due to rising health ...