Process Optimization and Biotransformation of Ferulic Acid to Vanillin in a Low-Cost Nitrogen Source

Abstract

Consumers’ growing knowledge of healthy, environmentally friendly flavors and scents drives the demand for vanillin bioproduction. To save costs on nitrogen during the bioproduction of vanillin, this study investigated the feasibility of using corn steep as a substitute. Using the response surface methodology (RSM) model, the synergistic effects of three variables on vanillin yield were evaluated using Box–Behnken design (BBD). When corn steep liquid, ferulic acid concentration, and pH were 7.72 g/L, 2.33 g/L, and 9.34, respectively, the highest vanillin production of 386 mg/L was achieved. The findings indicated that a maximum overall desirability (D) of 1.0 and a significant (p 2) of 0.995 can be used to establish ideal circumstances for the bioproduction of vanillin. This study demonstrated the effectiveness of using corn steep liquor as a low-cost nitrogen source in the medium formulation for the extraction and production of vanillin.

Keywords

• bioproduction
• corn steep liquor
• flavor
• optimization
• vanillin