For all industrial processes, modelling, optimisation and control are the keys to enhance productivity and ensure product quality. In the current study, the optimization of process parameters for improving the conversion of isoeugenol to vanillin by Psychrobacter sp. CSW4 was investigated by means of Taguchi approach and Box-Behnken statistical design under resting cell conditions. Taguchi desi...

We isolated aromatics-degrading bacteria from the gut of a lower termite, Coptotermes formosanus, using a mineral salt medium containing various aromatic compounds as the sole carbon source. Two species, Burkholderia sp. strain VE22 and Citrobacter sp. strain VA53, were isolated by aerobic enrichment culture with veratraldehyde and vanillin, respectively. Strain VA53 could also grow and metabol...

Lysinibacillus fusiformis SW-B9 was the first reported strain in L. fusiformis showing effective biotransformation of isoeugenol to vanillin. Here, we report the annotated genome of strain SW-B9, which has special pathways for producing vanillin. The genome will provide a genetic basis for better understanding the physiology of this species.

An enzymatic method is described for the measurement of vanillyl mandelic acid (VMA). The method utilizes an L-mandelic acid dehydrogenase preparation from Pseudomonas fluorescens A-312 to catalyze the transformation of VMA to vanillin. The method is specific for VMA becauseonly the final product, vanillin, will absorb maximally at 350 m/L. The results compare favorably with the method of Pisan...

the great demand of people for consumption of natural additives resulted in producing natural vanillin. there are plant sources and chemical procedures for vanillin production but microbial bioconversions are being sought as a suitable alternative. in the present work, the ability to produce vanillin from isoeugenol was screened using growing cultures of various bacteria. among the 56 strains o...

During studies directed towards the discovery of nitrile hydrolysing enzymes from thermophiles, vanillin aldoxime was incubated with the thermophilic organism, Geobacillus sp. DDS012 isolated from Italian rye grass (Lolium multiflorum) silage. The predominant product was a dihydro-dimer, which could only be characterised by LC-MS. This was initially imagined to be the product of cycloaddition o...

Vanillin is a popular and valuable flavour compound. It is the key constituent of the natural vanilla flavour obtained from cured vanilla pods. Here we show that a single hydratase/lyase type enzyme designated vanillin synthase (VpVAN) catalyses direct conversion of ferulic acid and its glucoside into vanillin and its glucoside, respectively. The enzyme shows high sequence similarity to cystein...

Bacillus subtilis strain B7-S screened from18 strains is an aerobic, endospore-forming, model organism of Gram-positive bacteria which is capable to form vanillin during ferulic acid bioconversion. The bioconversion of ferulic acid to vanillin by Bacillus subtilis B7-S (B. subtilis B7-S) was investigated. Based on our results, the optimum bioconversion conditions for the production of vanillin ...

Objective: Vanillin (Va), a phenolic substance is a natural antioxidant with proven free radical scavenging activity and offers protection against oxidative damage. This study was designed to investigate the ameliorative effect of Va against metribuzin (Mtz) pesticide-induced toxicity and oxidative stress in rats. Methods: Thirty-two rats were equally divided into four groups: control, vanillin...

Vanillin is the most characteristic compound in vanilla flavour. Since pods are very expensive, vanillin mainly produced by synthetic and sometimes biosynthetic methods. Biosynthetic called ‘biovanillin’ can -by law-be labelled as ‘natural’. The isotopic carbon ratio (expressed ?13C) a widely established valuable authentication parameter for vanillin. Furthermore, currently available data about...