摘要
香兰素是食品工艺中应用最广泛的香料之一。本文首先探讨了能够合成香兰素的微生物,其次讨论了可用于合成转化香兰素的底物,阐述了测定香兰素的方法,最后对生物合成香兰素的前景进行了展望。
Vanillin is one of the spices which are used widely in food technology. First,this review discusses the bacteria that can synthesize vanillin. Second,the substrates which can be transferred to vanillin are discussed. Third,the assay methods of vanillin are described. Finally,the development of biosynthesizing vanillin is prospected.
出处
《现代生物医学进展》
CAS
2010年第2期385-388,323,共5页
Progress in Modern Biomedicine
基金
甘肃省科技计划资助项目(0805TCYA026)
甘肃省省属科研院所科技团队资助项目(098TTCA013)
