Production of vanillin from natural green vanilla pods was carried out by enzyme-assisted extraction combined with pre-freezing and thawing. In the first step the green vanilla pods were pre-frozen and then thawed to destroy cellular compartmentation. In the second step pectinase from Aspergillus niger was used to hydrolyze the pectin between the glucovanillin substrate and β-glucosidase. Four ...

the great demand of people for consumption of natural additives resulted in producing natural vanillin. there are plant sources and chemical procedures for vanillin production but microbial bioconversions are being sought as a suitable alternative. in the present work, the ability to produce vanillin from isoeugenol was screened using growing cultures of various bacteria. among the 56 strains o...

For all industrial processes, modelling, optimisation and control are the keys to enhance productivity and ensure product quality. In the current study, the optimization of process parameters for improving the conversion of isoeugenol to vanillin by Psychrobacter sp. CSW4 was investigated by means of Taguchi approach and Box-Behnken statistical design under resting cell conditions. Taguchi desi...

Plant secondary metabolites have been attracting people's attention for centuries, due to their potentials; however, their production is still difficult and costly. The rich diversity of microbes and microbial genome sequence data provide unprecedented gene resources that enable to develop efficient artificial pathways in microorganisms. Here, by mimicking a natural pathway of plants using micr...

Production of flavors from natural substrates by microbial transformation has become a growing and expanding field of study over the past decades. Vanillin, a major component of vanilla flavor, is a principal flavoring compound used worldwide. Streptomyces sp. strain V-1 is known to be one of the most promising microbial producers of natural vanillin from ferulic acid. Although identification o...

An actinomycetes Rhodococcus rhodochrous MTCC 265 has been explored for its capability to transform curcumin to vanillin. The progress of formation of metabolites has been monitored by TLC and further confirmed by GC-MS after extraction with ethyl acetate. Growing culture of strain MTCC 265 produces 3.56 mg/L vanillin from 29.02 mg/L of natural curcumin (% yield of 13.05%) in biotransformation ...

Inflammatory bowel disease (IBD) is chronic inflammatory and relapsing disease of the gut. It has been known that activation of nuclear factor-kappaB (NF-kappaB) and production of proinflammatory cytokines play important roles in the pathogenesis of IBD. In this study, the effect of vanillin (4-hydroxy-3-methoxybenzaldehyde), a potent nuclear factor-kappaB (NF-kappaB) inhibitor, was evaluated i...

Jatropha curcas stem was analyzed for chemical compositions: 19.11% pentosan, 42.99% alphacellulose and 24.11% lignin based on dry weight of 100-g raw material. The condition to fractionate cellulose, hemicellulose and lignin in J. curcas stem using steam explosion was optimized. The procedure started from cutting J. curcas stem into small pieces and soaked in water for overnight. After that, t...

Bacillus subtilis strain B7-S screened from18 strains is an aerobic, endospore-forming, model organism of Gram-positive bacteria which is capable to form vanillin during ferulic acid bioconversion. The bioconversion of ferulic acid to vanillin by Bacillus subtilis B7-S (B. subtilis B7-S) was investigated. Based on our results, the optimum bioconversion conditions for the production of vanillin ...

Vanillin is widely used as food additive and as a masking agent in various pharmaceutical formulations. Ferulic acid is an important precursor of vanillin that is available in abundance in cell walls of cereals like wheat, corn, and rice. Phenolic biotransformations can occur during growth of lactic acid bacteria (LAB), and their production can be made feasible using specialized LAB strains tha...