| abstract |
Synthetic Vanillin is proposed in a new flavor quality, which can be obtained by (a) treating a residue from the corn processing with alkalis or ester-splitting enzymes thereby hydrolyzing the γ-oryzanol contained therein to ferulic acid and sterols, (b) isolating the ferulic acid from the mixture, (c) the isolated ferulic acid together with microorganisms of the Amycolatopsis sp. DSM 9991 and / or sp. 9992 fermented in a culture medium, and (d) after completion of the reaction, isolating the vanillin formed. |