Studies on fermertation of vanillin

Natural vanillin is of high interest to the flavor and fragrance industry. The present work describes that microbial strain Streptomyces L1936 isolated from microorganisms,capable of growing on ferulic acid or vanillin as the sole carbon source.Strain L1936 can produce high amounts of vanillin when grown in the presence of ferulic acid. Ferulic acid was found to be an excellent precursor for the conversion to vanillin,as doses of several 4.38g/L could be fed .This strain could transform 6g/L ferulic acid to produce 2.02g/L vanillin with a molar yield of 42.97%. A completely different metabolic flux was observed with Streptomyces L1936.During the metabolism of ferulic acid ,this strain accumulated vanillin acid only to a level of around 200mg/L and then started to accumulated vanillin as the principal metabolic product.After ferulic acid was sequentially added into the medium for two times, the concentration of vanillin reached 4.38g/L with a molar yield of 44.58%.