The Production Of Vanillin From Ferulic Acid Via Enterobacter Mori VL4-3Transformation

Vanillin is one of widely used compounds, which have wide applications in chemical, pharmaceutical, food and agriculture and other fields. The chemical synthesis of vanillin has bad effect on the environment pollution, and so its biological transformation is the hot spot now,it is considered that eugenol, isoeugenol, vanillic alcohol. vanilla amine, coniferyl alcohol, ferulic acid and other natural compounds are mainly conversion precursors for production of vanillin biotransformation.In this paper,VL4-3,optimized from soil in nature, is relatively high vanillin production. It is identified that it is Enterobacter mori via Physiological and biochemical tests and16sRNA of sequence analysis,and named Enterobacter mori VL4-3. And more, through conversed ferulic acid to vanillin by this bacteria, we optimized fermentation process of the production of vanillin.(1) Take1st Gao medium-based medium, optimized carbon, nitrogen and inorganic salts in the shake flask level during the production of vanillin by Enterobacter moriVL4-3via single-factor experiment and orthogonal test. Optimized medium formula obtained as following:10g/L bran,1g/L soybean meal,0.5g/L ferrous sulfate, and0.5g/L sodium chloride.(2) Use the optimized medium as based medium, we studied fermentation conditions from the following aspects. such as pH, temperature, rotation speed, medium volume, inoculum size, substrate amount, the light/dark. The optimum fermentation conditions in shake flask conditions obtained as following:pH8.0,10%inoculum,10%of the bottled liquid volume,10g/L ferulic acid in maximum, at37℃,100rpm/min, cultured darkly for12days.(3) Based on the above,the type of seed culture medium, the seed culture and seed culture of speed, the seed culture temperature are observed,and obtained that the best seed culture medium is beef extract peptone medium. The best seed culture conditions as following:258℃,100rpm for24h.Take fermentation conditions optimized above, we obtained the maximum concentration of Vanillin in fermentation broth:2262.43mg/L, the maximum conversion rate:28.87%.