Sharma Abha, Singh Jyoti, Sharma Pushpendra, Tomar Govind Singh, Singh Surender, Grover Minakshi, Nain Lata
Division of Microbiology, ICAR-Indian Agriculture Research Institute, New Delhi, Delhi 110012 India.
Department of Microbiology, Central University of Haryana, Mahendergarh, Haryana 123031 India.
3 Biotech. 2021 Nov;11(11):462. doi: 10.1007/s13205-021-03006-0. Epub 2021 Oct 18.
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 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 sp. ssr-198 (6% wet weight) produced maximum vanillin (685 ± 20.11 mg/L) within 72 h at 37 °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 SR1 was added into 10% w/v wheat bran (natural source of ferulic acid) based medium and was inoculated with 1% w/v of 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 SR1 and sp. ssr-198 for bioproduction of biovanillin using agro residues.
The online version contains supplementary material available at 10.1007/s13205-021-03006-0.
由于消费者对食品中天然成分的偏好日益增加，利用农业废弃物通过微生物生物转化生产香料为生物香草醛的生产提供了一条生态友好、经济高效且可持续的途径。在本研究中，使用菌株sp. ssr - 198通过阿魏酸（FA）的微生物生物转化生产生物香草醛。该菌株能够在添加1 g/L FA的葡萄糖培养基中生长，并在96小时内产生20.91±1.11 mg/L香草醛，在144小时内产生5.78±0.13 mg/L香草酸。对参与FA降解的酶的测定发现，在96小时时阿魏酰辅酶A合成酶活性最高（1.21±0.03 U/mg蛋白质），在168小时时香草醛脱氢酶活性最高（0.31±0.008 U/mg蛋白质），发酵培养基中存在少量阿魏酸酯酶活性（0.13±0.002 U/mg蛋白质）。此外，当用sp. ssr - 198（6%湿重）接种添加3 g/L阿魏酸的缺葡萄糖生产培养基时，在37°C搅拌（150 rpm）条件下，72小时内产生的香草醛最多（685±20.11 mg/L），此后产量下降。此外，在一锅法实验中，将来自SR1的粗阿魏酸酯酶（700 IU/g底物）添加到基于10% w/v麦麸（阿魏酸的天然来源）的培养基中，并接种1% w/v的sp. ssr - 198，在培养60小时内产生的香草醛最多（1.02±0.02 mg/g底物）。该研究深入了解了使用SR1的FAE和sp. ssr - 198利用农业残留物生物生产生物香草醛的协同效应。
在线版本包含可在10.1007/s13205 - 021 - 03006 - 0获取的补充材料。
