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<p>Vanillin is the significant flavor ingred.ient use in the food industry. There is plenty of microorganisms use for various applications in the field of biosciences. The current study deals with the screening of indigenous bacterial strain capable to biotransform ferulic acid present in corn cob to industrially important food flavor vanillin. On the basis of physical and biochemical characteristics, it was revealed that desire isolated strain is rod-shaped gram-negative bacteria. Molecular characterization through 16S rRNA gene sequence analysis identified the strain as <i>Bacillus cereus</i> Accession No. PP068302 NCBI Gene bank. Response surface methodology was employed to optimize the certain physical parameters, i.e., moisture content 80%, temperature 30<sup>˚</sup>C, inoculum volume 3&#xa0;mL, pH 8, and incubation period 120&#xa0;h to get the maximum yield of vanillin 0.104&#xa0;g/100&#xa0;g (molar yield 61.5%) through process of solid-state fermentation (SSF). Significance of recommended model was indicated from the <i>F</i> and <i>p</i>-values 35.11 and 0.000 respectively. Coefficient of determination (<i>R</i><sup>2</sup>) of 98.46% shows the high accuracy of developed model. For identification of produced biovanillin FTIR and HPLC was done and compared with the standard acquired from Sigma Aldrich. This purposed study is an alternative way to produced bio vanillin from easily available lignocellulosic biomass using cost effective approach of fermentation technology.</p>

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Optimized synthesis of vanillin by utilizing corn cob through solid-state fermentation from indigenously isolated microbial strain Bacillus cereus PP068302

  • 期刊论文

  • 发表日期：

    2025年2月10日

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  • Aneesa Nisar,
  • Shagufta Saeed,
  • Rahat Naseer,
  • Azmat Ullah,
  • Muhammad Junaid

摘要

Vanillin is the significant flavor ingred.ient use in the food industry. There is plenty of microorganisms use for various applications in the field of biosciences. The current study deals with the screening of indigenous bacterial strain capable to biotransform ferulic acid present in corn cob to industrially important food flavor vanillin. On the basis of physical and biochemical characteristics, it was revealed that desire isolated strain is rod-shaped gram-negative bacteria. Molecular characterization through 16S rRNA gene sequence analysis identified the strain as Bacillus cereus Accession No. PP068302 NCBI Gene bank. Response surface methodology was employed to optimize the certain physical parameters, i.e., moisture content 80%, temperature 30˚C, inoculum volume 3 mL, pH 8, and incubation period 120 h to get the maximum yield of vanillin 0.104 g/100 g (molar yield 61.5%) through process of solid-state fermentation (SSF). Significance of recommended model was indicated from the F and p-values 35.11 and 0.000 respectively. Coefficient of determination (R2) of 98.46% shows the high accuracy of developed model. For identification of produced biovanillin FTIR and HPLC was done and compared with the standard acquired from Sigma Aldrich. This purposed study is an alternative way to produced bio vanillin from easily available lignocellulosic biomass using cost effective approach of fermentation technology.