ISSN: 0973-7510

E-ISSN: 2581-690X

Research Article | Open Access
M. Sujatha, R. Jaya Madhuri and K. Thagaraju
Department of Applied Microbiology, Sri Padmavati Mahila Visvavidhylayam, Sri Venkateswara University, Tirupati – 517 502, Andhra Pradesh, India.
Article Number: 7606 | © The Author(s). 2022
J Pure Appl Microbiol. 2022;16(3):1755-1761. https://doi.org/10.22207/JPAM.16.3.16
Received: 09 February 2022 | Accepted: 17 May 2022 | Published online: 16 July 2022
Issue online: September 2022
Abstract

Vanillin is a natural fragrance molecule, we used a simple screening approach based on pH changes caused by ferulic acid breakdown to identify strains. By using a solvent extraction technique, wheat bran was collected and processed to get ferulic acid. The five MSJM strains exhibited a significant result by change in the colour from blue to yellow on the assay plates. The five MSJM strains biotransformed ferulic acid into vanillic acid, resulting in high yield (Yp/s) and productivity (Pr). To create vanillin, Bacillus subtilis MSJM5 was employed to ferment wheat bran with 0.05 percent ferulic acid as an persuader. To create vanillin, Bacillus subtilis was employed to ferment wheat bran with 0.05 percent ferulic acid as an persuar. HPLC was used to determine the amount of vanillin in the medium after three days of fermentation. The peak in standard vanillin corresponds to a sample from fermented medium with a purity of 99 percent. This demonstrated that vanillin was present in the fermentation medium. The antimicrobial activity and minimum inhibitory concentration in all the samples were also assessed by well diffusion method.

Keywords

Microorganisms, ferulic acid, vanillin and Tetracycline Thiobarbituric acid

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