Vanillin production by biotransformation of phenolic compounds in fungus, Aspergillus luchuensis (original) (raw)

Microbial Production of Vanillin

Vanilla (4-Hydroxy-3-methoxybenzaldehyde), an aromatic flavour compound, is one of the most commonly used food flavouring agents and is extracted from pods of Vanilla planifolia. It holds tremendous industrial applications in food, pharmaceuticals, beverages, perfumes and as nutraceuticals (1). Vanillin extracted from natural sources represents less than 1% of annual market demand and has a market price 300 times higher than synthetic vanillin (2, 3). Moreover, the industrial demand for natural vanillin exceeds the amount vanillin extracted from plants. This has led to the investigation of alternative routes for the production of this flavour such as the biotechnological production from microorganisms. The aim of the present study was the production of vanillin from microorganisms using bioconversion process. Bacillus subtilis (MTCC 1427), was used to transform various substrates such as eugenol, isoeugenol and ferulic acid in vanillin. Further, detection and quantification of Vanillin was carried out using HPLC. B. subtilis did not show any growth in the culture medium with eugenol as a substrate. Higher vanillin production was obtained in the culture media containing ferulic acid as substrate in comparison to isoeugenol. The findings form the basis for microbial production of vanillin.

Production of Vanillin from Pineapple Peels Using Alkaline Hydrolysis and Microbial Fermentation

Malaysian Journal of Science, Health & Technology, 2024

Vanillin is one of the most commonly utilized aromatic flavoring chemicals in the food and cosmetics industries. It is derived from natural sources, making it more expensive than synthetic vanillin, and it constitutes less than one percent of the annual market demand. Pineapple peel stands out as a valuable source for extracting ferulic acid, which in turn is utilized in the synthesis of vanillin. As a result, researchers are exploring alternative methods for producing vanillin, such as biotechnological production from ferulic acid. In this study, the capability of pineapple peels as a substrate for the microbial fermentation of ferulic acid by Aspergillus niger to produce vanillin in a single step was investigated. The biotransformation of ferulic acid from pineapple peel by alkaline hydrolysis was optimized using different concentrations of NaOH. Further, the detection and quantification of vanillin and ferulic acid were carried out using High-Performance Liquid Chromatography and thiobarbituric acid (TBA) method. Through HPLC analysis, the amount of vanillin concentration produced from the supernatant culture was 1.47±0.24 µg/ml from 1.0 M NaOH concentration and 2.83±0.44 µg/ml from 2.0 M NaOH concentration. From this study, 57.09±1.84 µg/ml and 83.84±4.01 µg/ml of ferulic acid were produced from the 1.0 M NaOH and 2.0M NaOH, respectively. In addition, using the TBA technique, vanillin concentrations were calculated, resulting in 12.92 ± 0.54 µg/ml and 15.38 ± 0.77 µg/ml from 1.0 M and 2.0 M NaOH concentrations, respectively. Briefly, the pineapple peel has been discovered as a good source for vanillin production using Aspergillus niger in the fermentation method.

Production of Vanillin from Pumpkin Peels via Microbiological Fermentation using Aspergillus niger

Malaysian Journal of Fundamental and Applied Sciences, 2023

Vanilla is the main natural flavouring agent used in industries such as pharmaceuticals, food, flavouring, and fragrance, in which vanillin is the major component. Vanillin (4-hydroxy-3methoxybenzaldehyde) is a secondary metabolite of plants and the major organoleptic aroma component of natural vanilla. The vanillin compound can be produced using the following routes: direct vanilla bean extraction, chemical synthesis, and biotechnological processes (bio-vanilla production). Nowadays, the chemical synthesis method used for vanillin production has been rejected by the United States and European legislation, while plant-derived vanillin is expensive. The current study demonstrates vanillin production from pumpkin peels (Cucurbita moschata) by Aspergillus niger via one-step fermentation approach. This study implements different concentrations of sodium hydroxide (1.0 M and 2.0 M) during alkaline hydrolysis pretreatment and different feeding volumes of hydrolysates during the biotransformation processes of ferulic acid into vanillin, classified as small feeding volumes (SFV) and large feeding volumes (LFV). Detection and quantification analysis were carried out using high performance liquid chromatography (HPLC), resulting in vanillin yield of 0.49 mg/L (1.0 M SFV), 0.5 mg/L (1.0 M LFV), 0.33 mg/L (2.0 M SFV), 0.59 mg/L (2.0 M LFV). Analysis with ultraviolet-visible (UV-VIS) spectrophotometry using thiobarbituric acid as reagent was carried out as well, resulting in vanillin yield of 2.76 µg/ml (1.0 M SFV), 3.78 µg/ml (1.0 M LFV), 2.68 µg/ml (2.0 M SFV), 3.05 µg/ml (2.0 M LFV). In conclusion, pumpkin peels can be considered a great source of ferulic acid and Aspergillus niger was reported as an efficient fungus in converting ferulic acid to vanillic acid, which will then be transformed into vanillin.

Enzymatic Synthesis of Vanillin

Journal of Agricultural and Food Chemistry, 2001

Due to increasing interest in natural vanillin, two enzymatic routes for the synthesis of vanillin were developed. The flavoprotein vanillyl alcohol oxidase (VAO) acts on a wide range of phenolic compounds and converts both creosol and vanillylamine to vanillin with high yield. The VAO-mediated conversion of creosol proceeds via a two-step process in which the initially formed vanillyl alcohol is further oxidized to vanillin. Catalysis is limited by the formation of an abortive complex between enzyme-bound flavin and creosol. Moreover, in the second step of the process, the conversion of vanillyl alcohol is inhibited by the competitive binding of creosol. The VAO-catalyzed conversion of vanillylamine proceeds efficiently at alkaline pH values. Vanillylamine is initially converted to a vanillylimine intermediate product, which is hydrolyzed nonenzymatically to vanillin. This route to vanillin has biotechnological potential as the widely available principle of red pepper, capsaicin, can be hydrolyzed enzymatically to vanillylamine.

Fungal transformation of ferulic acid from sugar beet pulp to natural vanillin

Journal of the Science of Food and Agriculture, 1999

Ferulic acid, derived from sugar beet pulp, was used as precursor in a biotechnological two-step process to produce 'natural' vanillin. This process combined the biotransformation of sugar beet pulp ferulic acid to vanillic acid by a micromycete, Aspergillus niger and the biotransformation of recovered vanillic acid into vanillin by a basidiomycete, Pycnoporus cinnabarinus. The system produced more than 100 mg litre-1 natural vanillin. The sensorial analysis of this new natural vanillin revealed, besides a predominant vanillin ýavour, a slight odour of chocolate as a secondary organoleptic sensation.

Agrowaste to vanillin conversion by a natural Pediococcus acidilactici strain BD16

Environmental technology, 2016

Owing to its flavoring, antimicrobial, antioxidant and anticarcinogenic nature, vanillin is widely used in foods, beverages, perfumes and pharmaceutical products. Ferulic acid (FA) is an important precursor of vanillin which is abundant in cereals like maize, rice and wheat and sugar beet. A major drawback of microbial vanillin production from FA is the degradation and biotransformation of toxic vanillin to other phenolic derivatives. The present study is undertaken to explore microbial vanillin production from FA precursor rice bran by employing vanillin-resistant Pediococcus acidilactici BD16, a natural lactic acid bacteria isolate. Extracellular, intracellular and cellular vanillin dehydrogenase activity was found least, which was minimized vanillin degradation, and the strain resists more than 5 g L(-1) vanillin in the medium. A metabolomics approach was followed for the detection of FA, vanillin and other metabolites generated during fermentation of rice bran medium. A metaboli...

In vivo formation of vanillin glucoside

Plant Cell Tissue and Organ Culture - PLANT CELL TISSUE ORGAN CULT, 1997

A screening of 12 cell suspension cultures derived from 8 plant families revealed that each culture reduced exogenously added vanillin to vanillyl alcohol. In addition the benzyl and phenyl glucoside of vanillyl alcohol were formed. High density cultures of Catharanthus roseus produced 1.54 g vanillin glucoside per litre suspension culture (6% of the dry weight) within 24 h corresponding to a yield of 60%.

Antimicrobial Potential of Bio Vanillin an industrial Product from Bacillus subtilis sp., MSJM5

Vanillin is a natural fragrance molecule, we used a simple screening approach based on ph changes caused by ferulic acid breakdown to identify strains. By using a solvent extraction technique, wheat bran was collected and processed to get ferulic acid. the five MsJM strains exhibited a significant result by change in the colour from blue to yellow on the assay plates. the five MsJM strains biotransformed ferulic acid into vanillic acid, resulting in high yield (Yp/s) and productivity (Pr). to create vanillin, Bacillus subtilis MsJM5 was employed to ferment wheat bran with 0.05 percent ferulic acid as an persuader. to create vanillin, Bacillus subtilis was employed to ferment wheat bran with 0.05 percent ferulic acid as an persuar. hPlC was used to determine the amount of vanillin in the medium after three days of fermentation. the peak in standard vanillin corresponds to a sample from fermented medium with a purity of 99 percent. this demonstrated that vanillin was present in the fermentation medium. the antimicrobial activity and minimum inhibitory concentration in all the samples were also assessed by well diffusion method.

Selection of co-substrate and aeration conditions for vanillin production by Escherichia coli JM109/pBB1

Food Technology and …, 2004

Yeast extract, Luria-Bertani medium and tryptone were tested as co-substrates for vanillin production from ferulic acid by resting cells of Escherichia coli JM109/pBB1. Yeast extract proved to be the best component for sustaining such a bioconversion, which is not self-sustained from the bioenergetic point of view. Tests were also performed under variable aeration conditions by simultaneously varying the ratio of medium to vessel volume and the agitation speed. The results of these tests suggest that, under excess aeration, a non-specific oxidase activity was very likely responsible for the oxidation of a significant portion of vanillin to vanillic acid, thus reducing the vanillin yield.