Screening of vanillin converting microorganism by ferulic acid and optimization of fermentation conditions

Abstract

Objective: The aim of this study was to obtain vanillin converting microorganism by ferulic acid and optimize of fermentation conditions. Methods: The strains that can produce vanillin by ferulic acid which is screened form Daqu of Baijiu. The single factor experiment and orthogonal experiment were applied to optimize the fermentation conditions by shake flask fermentation. Results: The results showed that isolate B2-12 was identified as Bacillus subtilis and the high yield of vanillin was reached 34.5 mg/L under the conditions of liquid loading 44%, pH 10, 43 ℃ and shaking speed 160 r/min for 4 days fermentation. Conclusion: The strain B2-12 can produce vanillin by ferulic acid and it has the potential to apply in the production of milk-flavoring substance.

Keywords

• ferulic acid
• vanillin
• bacillus subtilis
• milky-flavor
• process optimization