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Volume 5, Issue 1 (4-2010) |
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Preparation of natural vanillin from isoeugenol by a microbial bioconversion process
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A Ashengroph *   , I Nahvi , H Zarkesh-Esfahani |
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Abstract: (12553 Views) |
| Background and objectives: Two main methods for obtaining natural vanillin are direct extraction from botanic sources and microbial bioconversion. Considering the widespread use of vanillin and increasing consumer-led demand for natural vanillin, and also due to the fact that extraction from botanic sources is very time-consuming and expensive, alternative ways for its production are being constantly explored. In this study, conducted for the first time in Iran, the possibility of preparing natural vanillin from isoeugenol by microbial bioconversion was investigated
Materials and Methods: The tolerance of bacterial strains to isoeugenol and vanillin was measured by the agar dilution method. Primary screening of strains for converting isoeugenol to vanillin was done by thin layer chromatography (TLC). Vanillin formation was measured by the AOAC method. The vanillin prepared from isoeugenol was identified by TLC analysis and compared with standard vanillin using UV spectra.
Results: The highest vanillin concentration (880 mg/L) was obtained by the KOA1 strain, at 30°C and 150 rpm, after 96 hours. The molar yield of vanillin produced from isoeugenol was 9.5 %.
Conclusion: Isolation and initial characterization of strains capable of producing vanillin from natural sources is the first step in selecting suitable strains for biotechnological production of vanillin from isoeugenol.
Keywords: Isoeugenol, Microbial bioconversion, Vanillin |
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| Keywords: Isoeugenol, Microbial bioconversion, Vanillin |
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Full-Text [PDF 194 kb]
(4258 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2010/03/9 | Published: 2010/04/15
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Ashengroph A, Nahvi I, Zarkesh-Esfahani H. Preparation of natural vanillin from isoeugenol by a microbial bioconversion process. Iranian J Nutr Sci Food Technol 2010; 5 (1) :9-16 URL: http://nsft.sbmu.ac.ir/article-1-274-en.html
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