Biovanillin: production concepts and prevention of side product formation

Galadima, Ahmed Ibrahim; Salleh, Madihah Md.; Hussin, Huszalina; Chong, Chun Shiong; Yahya, Adibah; Abd‐Aziz, Suraini; Yusof, Nor Nadiah Mohamad; Naser, Muhammad Abu; Al-Junid, Amir Feisal Merican

doi:10.1007/s13399-019-00418-0

Cited by 21 publications

(15 citation statements)

References 110 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Even though synthetic vanillin is available at a very low price, the increasing consumer awareness for natural ingredients, which are considered “healthy,” has led many companies to find new strategies for the production of natural flavors such as bio-vanillin. According to recent industry research reports, the global bio-vanillin market is expected to rise with a strong CAGR of 7.4% within the forecast period from 2017 to 2025 (Transparency Market Research, 2017), which is expected to be a great opportunity for the production of bio-vanillin from natural substrates by biotechnological tools (Banerjee and Chattopadhyay, 2019; Galadima et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…Microorganisms naturally capable of converting ferulic acid to vanillin mainly belong to the genera Amycolatopsis, Streptomyces, Pseudomonas , and Delftia (Sutherland et al, 1983; Barghini et al, 1998; Muheim and Lerch, 1999; Oddou et al, 1999; Achterholt et al, 2000; Plaggenborg et al, 2003; Brunati et al, 2004; Hua et al, 2007; Di Gioia et al, 2011a; Fleige et al, 2013; Simon et al, 2014). Moreover, several authors have reported the feasibility to use agroindustrial wastes rich in ferulic acid as valuable renewable sources for bio-vanillin production (Di Gioia et al, 2009, 2011b; Fava et al, 2013; Zamzuri and Abd-Aziz, 2013; Banerjee and Chattopadhyay, 2019; Galadima et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Maximizing the Efficiency of Vanillin Production by Biocatalyst Enhancement and Process Optimization

Luziatelli

Brunetti

Ficca

et al. 2019

Front. Bioeng. Biotechnol.

View full text Add to dashboard Cite

The rising demand of bio-vanillin and the possibility to use microbial biotransformation to produce this compound from agroindustrial byproducts are economically attractive. However, there are still several bottlenecks, including substrate and product toxicity, formation of undesired products and genetic stability of the recombinant strains, that impede an efficient use of recombinant Escherichia coli strains to make the whole process cost effective. To overcome these problems, we developed a new E. coli strain, named FR13, carrying the Pseudomonas genes encoding feruloyl-CoA synthetase and feruloyl-CoA hydratase/aldolase integrated into the chromosome and, using resting cells, we demonstrated that the vanillin yield and selectivity were strongly affected by the physiological state of the cells, the temperature used for the growth and the recovery of the biomass and the composition and pH of the bioconversion buffer. The substrate consumption rate and the vanillin yield increased using a sodium/potassium phosphate buffer at pH 9.0 as bioconversion medium. Optimization of the bioprocess variables, using response surface methodology, together with the use of a two-phase (solid-liquid) system for the controlled release of ferulic acid allowed us to increase the vanillin yield up to 28.10 ± 0.05 mM. These findings showed that recombinant plasmid-free E. coli strains are promising candidates for the production of vanillin at industrial scale and that a reduction of the cost of the bioconversion process requires approaches that minimize the toxicity of both ferulic acid and vanillin.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Maximizing the Efficiency of Vanillin Production by Biocatalyst Enhancement and Process Optimization

Luziatelli

Brunetti

Ficca

et al. 2019

Front. Bioeng. Biotechnol.

View full text Add to dashboard Cite

show abstract

“…Source of natural vanillin is pod of Vanilla but it is also present in other plants. In tobacco plant, vanillin is present in traces (Galadima et al, 2019). But the commercial source of natural vanillin is Vanilla orchid (Furuya et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Significant production of vanillin and in vitro amplification of ech gene in local bacterial isolates

et al. 2023

View full text Add to dashboard Cite

Vanillin is the major component which is responsible for flavor and aroma of vanilla extract and is produced by 3 ways: natural extraction from vanilla plant, chemical synthesis and from microbial transformation. Current research was aimed to study bacterial production of vanillin from native natural sources including sewage and soil from industrial areas. The main objective was vanillin bio-production by isolating bacteria from these native sources. Also to adapt methodologies to improve vanillin production by optimized fermentation media and growth conditions. 47 soil and 13 sewage samples were collected from different industrial regions of Lahore, Gujranwala, Faisalabad and Kasur. 67.7% bacterial isolates produced vanillin and 32.3% were non-producers. From these 279 producers, 4 bacterial isolates selected as significant producers were; A3, A4, A7 and A10. These isolates were identified by ribotyping as A3 Pseudomonas fluorescence (KF408302), A4 Enterococcus faecium (KT356807), A7 Alcaligenes faecalis (MW422815) and A10 Bacillus subtilis (KT962919). Vanillin producers were further tested for improved production of vanillin and were grown in different fermentation media under optimized growth conditions for enhanced production of vanillin. The fermentation media (FM) were; clove oil based, rice bran waste (residues oil) based, wheat bran based and modified isoeugenol based. In FM5, FM21, FM22, FM23, FM24, FM30, FM31, FM32, FM34, FM35, FM36, and FM37, the selected 4 bacterial strains produced significant amounts of vanillin. A10 B. subtilis produced maximum amount of vanillin. This strain produced 17.3 g/L vanillin in FM36. Cost of this fermentation medium 36 was 131.5 rupees/L. This fermentation medium was modified isoeugenol based medium with 1% of isoeugenol and 2.5 g/L soybean meal. ech gene was amplified in A3 P. fluorescence using ech specific primers. As vanillin use as flavor has increased tremendously, the bioproduction of vanillin must be focused.

show abstract

“…Even though synthetic vanillin is available at a very low price, the increasing consumer awareness for natural ingredients, which are considered "healthy", has led many companies to find new strategies for the production of natural flavors such as biovanillin. According to recent industry research reports, the global bio-vanillin market is expected to rise with a strong CAGR of 7.4% within the forecast period from 2017 to 2025 [4], which is expected to be a great opportunity for the production of biovanillin from natural substrates by biotechnological tools [5,6].…”

Section: Introductionmentioning

confidence: 99%

“…Microorganisms naturally capable of converting ferulic acid to vanillin mainly belong to the genus Amycolatopsis, Streptomyces, Pseudomonas and Delftia [12,15,[22][23][24][25][26][27][28][29][30]. Moreover, several authors have reported the feasibility to use agro-industrial wastes rich in ferulic acid as valuable renewable sources for biovanillin production [5,6,12,[31][32][33].…”

Section: Introductionmentioning

confidence: 99%

Maximizing the Efficiency of Vanillin Production by Biocatalyst Enhancement and Process Optimization

Luziatelli¹,

Brunetti²,

Ficca³

et al. 2020

Prime Archives in Biotechnology

View full text Add to dashboard Cite

The rising demand of bio-vanillin and the possibility to use microbial biotransformation to produce this compound from agro-industrial by-products is economically attractive. However, there are still several bottlenecks, including substrate and product toxicity, formation of undesired products and genetic stability of the recombinant strains, that impede an efficient use of recombinant Escherichia coli strains to make the whole process cost effective. To overcome these problems, we developed a new E. coli strain, named FR13, carrying the Pseudomonas genes encoding feruloyl-CoA synthetase and feruloyl-CoA hydratase/aldolase integrated into the chromosome and, using resting cells, we demonstrated that the vanillin yield and selectivity were strongly affected by the physiological state of the cells, the temperature used for the growth and the recovery of the biomass and the composition and pH of the bioconversion buffer. The substrate consumption rate and the vanillin yield increased using a sodium/potassium phosphate buffer at pH 9.0 as bioconversion medium. Optimization of the bioprocess variables, using response surface methodology, together with the use of a two-phase (solid-liquid) system for the controlled release of ferulic acid allowed us to increase the vanillin yield up to 28.10±0.05 mM. These findings showed that recombinant plasmid-free E. coli strains are promising candidates for the production of vanillin at industrial scale and that a reduction of the cost of the bioconversion process requires approaches that minimize the toxicity of both ferulic acid and vanillin.

show abstract

Biovanillin: production concepts and prevention of side product formation

Cited by 21 publications

References 110 publications

Maximizing the Efficiency of Vanillin Production by Biocatalyst Enhancement and Process Optimization

Maximizing the Efficiency of Vanillin Production by Biocatalyst Enhancement and Process Optimization

Significant production of vanillin and in vitro amplification of ech gene in local bacterial isolates

Maximizing the Efficiency of Vanillin Production by Biocatalyst Enhancement and Process Optimization

Contact Info

Product

Resources

About