Vanillin is a well-known fragrant, flavoring compound. Previously, we established a method of coenzyme-independent vanillin production via an oxygenase from Caulobacter segnis ATCC 21756, called Cso2, that converts 4-vinylguaiacol to vanillin and formaldehyde using oxygen. In this study, we found that reactive oxygen species inhibited the catalytic activity of Cso2, and the addition of catalase increased vanillin production. Since Escherichia coli harbors catalases, we used E. coli cells expressing Cso2 to produce vanillin. Cell immobilization in calcium alginate enabled the long-term use of the E. coli cells for vanillin production. Thus, we demonstrate the possibility of using immobilized E. coli cells for both continuous and repeated batch vanillin production without any coenzymes.

香兰素是一种众所周知的芳香调味剂。以前，我们建立了一种通过称为Cso2的Caulobacter segnis ATCC 21756的加氧酶来生产不依赖辅酶的香兰素的方法，该方法利用氧气将4-乙烯基愈创木酚转化为香兰素和甲醛。在这项研究中，我们发现活性氧会抑制Cso2的催化活性，而过氧化氢酶的添加会增加香兰素的产量。由于大肠杆菌带有过氧化氢酶，因此我们使用表达Cso2的大肠杆菌细胞生产香兰素。海藻酸钙中的细胞固定化使大肠杆菌细胞可长期用于香草醛生产。因此，我们证明了使用固定化大肠杆菌的可能性 连续和重复批量香兰素生产的细胞，没有任何辅酶。