<span style="font-size:13.0pt;mso-bidi-font-size: 15.0pt" lang="EN-US">Biotransformation of low cost lignocellulosic substrates into vanillin by white rot fungus, <i>Phanerochaete chrysosporium</i> NCIM 1197 </span>

Abstract

Vanillin (4-hydroxy-3-methoxybenzaldehyde), a pleasant smelling aromatic compound, occurs naturally in vanilla beans. It is widely used as a flavouring additive for beverages and aromatic additive for candles, fragrances, and perfumes. It is also noted as nutraceutical. Efforts have been made to obtain aromatic compounds produced by means of biological process, which employ microorganisms. White rot fungus, <i><span style="mso-bidi-font-weight:bold">Phanerochaete chrysosporium<b> </b></span></i><span style="mso-bidi-font-weight:bold;mso-bidi-font-style:italic">NCIM <span style="mso-bidi-font-weight:bold">1197<b><i> </i></b>was<i> </i>used to transform lignocellulosic substrates like rice husk, groundnut shell, <i style="mso-bidi-font-style:normal">etc</i>. Further, detection and quantification of vanillin were carried out by TLC and spectrophotometrically. The maximum vanillin production (up to 55 µg/mL) was observed within 72 h using groundnut shell as a substrate. The use of various carbon sources, <i style="mso-bidi-font-style:normal">viz.</i>, glucose and starch, along with groundnut shell, affected vanillin production. Supplementation of glucose along with groundnut shell showed more increase in vanillin production (37 µg/mL within 96 h) in comparison to the supplementation of starch (up to 21 µg/mL within 96 h).<b> </b>

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