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Valli S.* and Manoranjitha R.


Natural flavor production by direct extraction from botanic sources can no longer satisfy the large market demand because of low concentrations of desired product in plants, Alternative natural sources for flavors production are needed and biotechnology is, by far, the most attractive field of exploration. In general, the advantages of biotechnological approaches are mild reaction conditions, high regio- and enantioselectivity leading to only one product isomer, no formation of toxic wastes and thus fewer environmental problems. An attempt was made in the present study to produce vanillin from ferulic acid recovered from wheat bran hydrolyzates by Pseudomonas fluorescens. Meat samples were collected and processed to isolate P. fluorescens and maintained on LB agar.Wheat bran was collected and processed to obtain ferulic acid by solvent extraction method.Fermentation of wheat bran with 0.05% ferulic acid as inducer was performed using P. fluorescens for the production of vanillin.After 3 days of fermentation, the production of vanillin in the medium was estimated by HPLC.Samples were run in HPLC along with standard vanillin. Sample showed a single peak with retention time 2.902minutes with its area (%) 92.74 respectively. The standard vanillin showed a single peak with retention time 2.888minutes with its area (%) 100 correspondingly.The peak at 2.888-2.902 (retention time) in standard vanillin corresponds to the sample from fermented medium, whose percentage purity is 99%. This proved the presence of vanillin in the fermentation medium.The amount of vanillin produced was 12gms/litre.

Keywords: Ferulic acid, Wheat bran, Vanillic acid,Vanillin. Pseudomonas fluorescence.

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