Table 1. Aromatic Compounds That Can Be Produced by Fermentation (from Glucose, unless Mentioned Otherwise).
| Entry | Name | Titer (g/L) | Ref |
|---|---|---|---|
| 1 | l-Phenylalanine | 46 | (1) |
| 2 | l-Tryptophan | 30–50 | (1) |
| 3 | l-Tyrosine | 55 | (1) |
| 4 | Vanillina | 4.3 | (2) |
| 5 | Salicylic acid | 11.5 | (2) |
| 6 | p-Hydroxybenzoic acid | 36.6 | (2) |
| 7 | 2-Phenylethanol | 1.0 | (2) |
| 8 | p-Coumaric acid | 12.5 | (3) |
| 9 | Caffeic acid | 2.8 | (4) |
| 10 | Anthranilic acid | 14 | (4) |
| 11 | p-Aminobenzoic acid | 43 | (4) |
| 12 | Gallic acid | 20 | (4) |
| 13 | Quinic acid | 49 | (4) |
| 14 | Pyrogallol | 1 | (4) |
| 15 | Cinnamic acid | 6.9 | (4) |
| 16 | Salvianic acid A | 7.1 | (4) |
| 17 | Salidroside (a glucoside of Tyrosol) | 6.9 | (4) |
| 18 | 4-Vinyl-phenol | 17.6 | (4) |
| 19 | Indigo | 18 | (4) |
| 20 | Violacein | 5.4 | (4) |
| 21 | Deoxy-violacein | 1.6 | (4) |
| 22 | Styrene | 0.26 | (4) |
a
From ferulic acid.