Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans

The market value of vanilla is constantly growing, as it is the aroma most appreciated by consumers worldwide. The key component of the aroma of vanilla beans is vanillin, which can be directly extracted from the plant, produced by chemical synthesis, or by bioconversion of natural precursors. Due t...

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Bibliographic Details

Published in:	Frontiers in Nutrition
Main Authors:	Jasmine Hadj Saadoun, Alessia Levante, Antonio Ferrillo, Francesca Trapani, Valentina Bernini, Gianni Galaverna, Erasmo Neviani, Camilla Lazzi
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2022-05-01
Subjects:	fermentation by-product vanilla beans aromatic compounds vanillin Response Surface Methodology
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2022.858716/full