Biotransformation of phenolic compounds by Bacillus aryabhattai

Phenolic compounds could pose environmental problems if they are in excess, although they could be a renewable resource of substances with industrial interest. The novel strain Bacillus aryabhattai BA03 is able to produce high-added value metabolites from different phenolic compounds such as vanillin, 4-vinylguaiacol and 4-vinylphenol while inducing ligninolytic enzymes such as laccases (Lac) and lignin peroxidases (LiP). In comparison with the medium without inducers, the presence of 500 mg/L caffeic acid improved 9.1-fold times the expression of Lac (0.118 +/- 0.004 U/mL) and 5.8-fold times the expression of LiP (2.300 +/- 0.053 U/mL), just as these processes exhibited high global rates of biotransformation. When isoeugenol, ferulic acid or p-coumaric acid are in the media, the strain removed more than 90% of these compounds, secreting vanillin, 4-vinylguaiacol or 4-vinylphenol. Bacillus aryabhattai proved to be an appropriate tool for the removal of several phenolic compounds and the production of more valuable products.