Vanilina este una dintre cele mai utilizate arome din lume \u00c3\u00aen industria alimentar\u00c4\u0192, a b\u00c4\u0192uturilor, a parfumurilor \u00c8\u2122i \u00c3\u00aen industria farmaceutic\u00c4\u0192. \u00c3\u017dn prezent, cererea de pe pia\u00c8\u203a\u00c4\u0192 pentru vanilin\u00c4\u0192 dep\u00c4\u0192\u00c8\u2122e\u00c8\u2122te 15.000 de tone pe an, din care doar 2.000 de tone sunt produse \u00c3\u00aen mod natural. Restul de vanilin\u00c4\u0192 este produs\u00c4\u0192 prin sintez\u00c4\u0192 chimic\u00c4\u01921. Procesele biotehnologice pentru producerea vanilinei se bazeaz\u00c4\u0192 de obicei pe procese de fermenta\u00c8\u203aie microbian\u00c4\u0192 sau bioconversii ale precursorilor naturali la vanilin\u00c4\u0192 folosind celule sau enzime microbiene specifice. Numai vanilina ob\u00c8\u203ainut\u00c4\u0192 din acidul ferulic este considerat\u00c4\u0192 natural\u00c4\u01922. Acest acid ferulic este prezent \u00c3\u00aen cantit\u00c4\u0192\u00c8\u203ai relevante \u00c3\u00aen produse secundare sau de\u00c8\u2122euri, cum ar fi t\u00c4\u0192r\u00c3\u00a2\u00c8\u203aele de gr\u00c3\u00a2u. Pentru a facilita extrac\u00c8\u203aia acidului ferulic din t\u00c4\u0192r\u00c3\u00a2\u00c8\u203ae de gr\u00c3\u00a2u, este necesar\u00c4\u0192 o etap\u00c4\u0192 de hidroliz\u00c4\u0192 \u00c3\u00aen care diferite enzime specifice pot hidroliza substratul. Aceste enzime sunt de obicei foarte scumpe \u00c8\u2122i, prin urmare, aceast\u00c4\u0192 metod\u00c4\u0192 nu este practic\u00c4\u0192. Se \u00c8\u2122tie c\u00c4\u0192 microorganismele precum Aspergillus produc enzime care hidrolizeaz\u00c4\u0192 substratul pentru a elibera acid ferulic din matricea t\u00c4\u0192r\u00c3\u00a2\u00c8\u203aelor de gr\u00c3\u00a2u. Aceast\u00c4\u0192 metod\u00c4\u0192 poate fi o solu\u00c8\u203aie rentabil\u00c4\u0192 \u00c8\u2122i fezabil\u00c4\u0192. Acest studiu arat\u00c4\u0192 c\u00c4\u0192 Aspergillus awamori DSM nr. 63272 (AW) poate produce enzime precum celulaza sau glucoamilaza, care pot hidroliza diferite substraturi, cum ar fi t\u00c4\u0192r\u00c3\u00a2\u00c8\u203aele de gr\u00c3\u00a2u, \u00c8\u2122i astfel elibereaz\u00c4\u0192 acid ferulic din matrice.<\/p>\n
\u00c2\u00a0<\/p>\n
(1) Chen, P.; Yan, L.; Wu, Z.; Li, S.; Bai, Z.; Yan, X.; Wang, N.; Liang, N.; Li, H. O transformare microbian\u00c4\u0192 folosind Bacillus subtilis B7-S pentru a produce vanilin\u00c4\u0192 natural\u00c4\u0192 din acid ferulic. Sci Rep <\/em> 2016<\/strong> , 6<\/em> , 20400.<\/p>\n (2) Walton, NJ; Mayer, MJ; Narbad, A. Vanillin. Phytochemistry <\/em> 2003<\/strong> , 63<\/em> , 505-515.<\/p>\n","protected":false},"excerpt":{"rendered":" Vanilina este una dintre cele mai utilizate arome din lume \u00c3\u00aen industria alimentar\u00c4\u0192, a b\u00c4\u0192uturilor, a parfumurilor \u00c8\u2122i \u00c3\u00aen industria farmaceutic\u00c4\u0192. \u00c3\u017dn prezent, cererea de pe pia\u00c8\u203a\u00c4\u0192 pentru vanilin\u00c4\u0192 dep\u00c4\u0192\u00c8\u2122e\u00c8\u2122te 15.000 de tone pe an, din care doar 2.000 de tone sunt produse \u00c3\u00aen mod natural. Restul de vanilin\u00c4\u0192 este produs\u00c4\u0192 prin sintez\u00c4\u0192 chimic\u00c4\u01921. Procesele […]<\/p>\n","protected":false},"author":1,"featured_media":0,"template":"","meta":{"footnotes":""},"categories":[],"tags":[2476],"class_list":["post-47062","moe-fellowship","type-moe-fellowship","status-publish","hentry","tag-rumaenien"],"meta_box":{"dbu_stipendiaten_az":"30020\/908","dbu_stipendiaten_anrede":"","dbu_stipendiaten_nachname":"Martau","dbu_stipendiaten_vorname":"Gheorghe-Adrian","dbu_stipendiaten_titel":"PhD","dbu_stipendiaten_fbeginn":"2020-09-01 00:00:00","dbu_stipendiaten_fende":"2021-02-28 00:00:00","dbu_stipendiaten_e_anschrif":"Leibniz-Institut f\u00c3\u00bcr Agrartechnik und Bio\u00c3\u00b6konomie e. V. Abteilung Bioverfahrenstechnik","dbu_stipendiaten_betreuer":"Dr. Joachim Venus","dbu_stipendiaten_email_dienst":"Adrian.martau@usamvcluj.ro"},"_links":{"self":[{"href":"https:\/\/www.dbu.de\/en\/wp-json\/wp\/v2\/moe-fellowship\/47062","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dbu.de\/en\/wp-json\/wp\/v2\/moe-fellowship"}],"about":[{"href":"https:\/\/www.dbu.de\/en\/wp-json\/wp\/v2\/types\/moe-fellowship"}],"author":[{"embeddable":true,"href":"https:\/\/www.dbu.de\/en\/wp-json\/wp\/v2\/users\/1"}],"version-history":[{"count":1,"href":"https:\/\/www.dbu.de\/en\/wp-json\/wp\/v2\/moe-fellowship\/47062\/revisions"}],"predecessor-version":[{"id":60775,"href":"https:\/\/www.dbu.de\/en\/wp-json\/wp\/v2\/moe-fellowship\/47062\/revisions\/60775"}],"wp:attachment":[{"href":"https:\/\/www.dbu.de\/en\/wp-json\/wp\/v2\/media?parent=47062"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dbu.de\/en\/wp-json\/wp\/v2\/categories?post=47062"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dbu.de\/en\/wp-json\/wp\/v2\/tags?post=47062"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}