摘要 |
Vanillin obtained by (a) treating a residue obtained from the processing of corn with alkali or ester-cleaving enzymes and hydrolyzing the gamma -oryzanol contained in it to ferulic acid and sterols, (b) isolating ferulic acid from the mixture, (c) fermenting the isolated ferulic acid with microorganisms of the type Amycolatopsis sp. DSM 9991 and/or DSM 9992 in a culture medium, and (d) isolating vanillin, after completion of the reaction. Independent claims are included for: (1) producing vanillin, comprising the steps (a)-(d) as above per se; (2) a composition comprising vanillin and vanillyl vanilla; (3) food containing vanillin obtainable by the above process, or the composition; and (4) aromatization of foodstuffs, comprising adding vanillin or the composition. |