Microbial Biotransformation of Agro-waste Into Biovanillin as Flavor: A Process Optimization by Response Surface Methodology

Vanillin is a flavour that is commonly employed in the food industry, but plant sources can yield a small amount of this molecule. Fermentative production of biovanillin by optimizing different process parameters such as specific pH, temperature, incubation time, carbon source, nitrogen source, ferulic acid substrate, and by agro wastes are beneficial in terms of fermentation economics and scale up of the process response surface methodology for an ideal production of biovanillin yield. Hence the present research emphasizes on optimization of fermentation conditions for employing Bacillus licheniformis MSJM5 isolate. As per the experimental results biovanillin production yield was enhanced at neutral pH, mesophilic temperature, in an incubation of 48 hrs, under revolving conditions, in the presence of glucose as carbon source soya bean as nitrogen source ferulic acid 0.3 mg concentration and ground nut oil cake, an agro waste material has stimulated the formation of biovanillin, 326-834 mg/ml. Further stastical analysis by RSM the yield of biovanillin was 1.89 mg/ml. Based on the morphological cultural and biochemical the positive strain MSJM5 is identified as Bacillus licheniformis with 98% homology and accession number ON413745. Strain improvement studies have reveated that UV light and Et Br use reduce the survival capacity of Bacillus licheniformis.