4.3 Article

One-pot microbial bioconversion of wheat bran ferulic acid to biovanillin

期刊

3 BIOTECH
卷 11, 期 11, 页码 -

出版社

SPRINGER HEIDELBERG
DOI: 10.1007/s13205-021-03006-0

关键词

Agroresidues; Streptomyces sp; Feruloyl-Co-A synthetase; Ferulic acid esterase

资金

  1. Department of Science and Technology [LS/700/2016]

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This study focuses on the production of biovanillin through microbial biotransformation of agrowastes using Streptomyces sp. ssr-198. The strain was able to produce vanillin and vanillic acid, with varying enzyme activities and production levels under different culture conditions. Additionally, a synergistic effect was observed when using ferulic acid esterase from Enterococcus lactis SR1 in combination with Streptomyces sp. ssr-198 for biovanillin production using agro residues.
Due to growing consumer preference towards natural ingredients in food products, the production of flavors by microbial biotransformation of agrowastes provides an eco-friendly, cost-effective and sustainable pathway for biovanillin production. In the present study, biovanillin was produced by microbial biotransformation of ferulic acid (FA) using Streptomyces sp. ssr-198. The strain was able to grow in glucose medium supplemented with 1 g/L FA and produce 20.91 +/- 1.11 mg/L vanillin within 96 h, along with 5.78 +/- 0.13 mg/L vanillic acid in 144 h. Estimation of enzymes involved in FA degradation detected maximum feruloyl-CoA synthetase activity (1.21 +/- 0.03 U/mg protein) at 96 h and maximum vanillin dehydrogenase activity (0.31 +/- 0.008 U/mg protein) at 168 h, with small amounts of ferulic acid esterase activity (0.13 +/- 0.002 U/mg protein) in the fermentation medium. Further, the glucose deficient production medium supplemented with 3 g/L of ferulic acid when inoculated with Streptomyces sp. ssr-198 (6% wet weight) produced maximum vanillin (685 +/- 20.11 mg/L) within 72 h at 37 degrees C under agitation (150 rpm) and declined thereafter. Furthermore, in a one-pot experiment, wherein crude ferulic acid esterase (700 IU/g of substrate) from Enterococcus lactis SR1 was added into 10% w/v wheat bran (natural source of ferulic acid) based medium and was inoculated with 1% w/v of Streptomyces sp. ssr-198 resulted in maximum vanillin production (1.02 +/- 0.02 mg/g of substrate) within 60 h of incubation. The study provides an insight into synergistic effect of using FAE of E. lactis SR1 and Streptomyces sp. ssr-198 for bioproduction of biovanillin using agro residues.

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