Department of Botany, Christ College, Cuttack, 753008, Odisha, India.
College of Agriculture, Central Agricultural University, Imphal, Manipur, 795004, India.
Arch Microbiol. 2021 Dec 17;204(1):23. doi: 10.1007/s00203-021-02655-2.
The production of useful phenolic flavor compounds by utilizing Lactobacillus acidophilus MTCC 10307 was studied. Ferulic acid, vanillic acid and vanillin were obtained as the significant phenolic acids from the fermentation medium. The compounds were identified and quantified by high-performance thin-layer chromatography. The phenolic acids were detected for 15 days. A maximum quantity of ferulic acid was quantified on the 9th day of incubation and the quantity decreased on further incubation. While the utmost amounts of vanillic acid and vanillin were detected on the 12th day of incubation. The concentration of carbohydrates from the de-starched bagasse was also estimated and was contrasted with that of the original (control) bagasse. The growth pattern of the microorganism was also studied. The quantity of ferulic acid measured per kg of sugarcane bagasse on the 9th day of incubation was determined to be approximately 275 mg whereas 18 mg and 15 mg of vanillic acid and vanillin, respectively, were measured per kg of bagasse on the 12th day of incubation. Ferulic acid esterase was isolated and the fermentation conditions such as pH, temperature and incubation period were standardized for the maximum recovery of the enzyme. The results revealed that in optimized condition, ferulic acid esterase yield was found to be 2.2 U ml at 35 °C, whereas ferulic acid esterase yield was 2.3 U ml at 6.5 pH and 2.4 U ml after 60 h of the incubation period.
利用嗜酸乳杆菌 MTCC 10307 生产有用的酚类风味化合物。从发酵培养基中获得了阿魏酸、香草酸和香草醛作为重要的酚酸。通过高效薄层色谱法对化合物进行了鉴定和定量。检测到酚酸的存在时间为 15 天。在孵育的第 9 天，阿魏酸的含量达到最大值，随后含量逐渐减少。而在孵育的第 12 天，香草酸和香草醛的含量达到最大值。还对脱淀粉蔗渣中的碳水化合物浓度进行了估计，并与原始（对照）蔗渣进行了对比。还研究了微生物的生长模式。在孵育的第 9 天，每公斤甘蔗渣中测量到的阿魏酸量约为 275mg，而在孵育的第 12 天，每公斤蔗渣中测量到的香草酸和香草醛的量分别为 18mg 和 15mg。分离了阿魏酸酯酶，并对发酵条件（如 pH、温度和孵育时间）进行了标准化，以实现酶的最大回收。结果表明，在优化条件下，阿魏酸酯酶的产率为 35°C 时为 2.2 U ml，而在 6.5 pH 时为 2.3 U ml，在 60 h 的孵育时间后为 2.4 U ml。
