EFFECT OF CULTURE CONDITIONS ON MOLAR YIELD OF NATURAL VANILLIN PRODUCTION FROM ISOEUGENOL BY Pseudomonas putida

Abstract

Vanillin is one of the most widely used aroma compounds in the world. In recent years, studies are focused on bioconversion routes due to insufficient supply and high cost of natural vanillin production. In this study, possibility of natural vanillin production by using Pseudomonas putida and effects of temperature, pH and aeration conditions on the production yield were investigated. Results showed that P. putida culture had ability to use isoeugenol as sole carbon source and convert it into vanillin. The highest production yield was reached at 28°C when setting the initial pH of bioconversion medium at 6.3. A distinct fall was observed in productivity of biocatalyst by interruption of aeration. Using optimal conditions, 877.9 mg/L vanillin production was achieved with 25.1% molar yield in 120 h. It is thought that produced vanillin may be enhanced with further optimization studies and the method can be made suitable for industrial processes.

Keywords

• Vanillin,isoeugenol,bioconversion,natural aroma,Pseudomonas putida

Pseudomonas putida İLE İZOÖJENOLDEN DOĞAL VANİLİN ÜRETİMİNDE BAZI ORTAM KOŞULLARININ MOLAR VERİM ÜZERİNE ETKİSİ

Abstract

Vanilin, dünyada en çok kullanılan aroma maddelerinden biridir. Son yıllarda, doğal vanilin üretimindeki yetersiz arz ve yüksek maliyet nedeniyle araştırmalar biyodönüşüm yolları üzerine yoğunlaşmıştır. Bu çalışmada, Pseudomonas putida (HUT 8100) kültürü kullanılarak izoöjenolden doğal vanilin üretim imkânı araştırılmış; sıcaklık, pH ve havalandırma koşullarının vanilin üretimi üzerine etkileri incelenmiştir. Elde edilen sonuçlar, kullanılan P. putida kültürünün tek karbon kaynağı olarak izoöjenolü kullanabildiği ve bunu vaniline dönüştürme yeteneğine sahip olduğunu göstermiştir. En yüksek vanilin üretim kapasitesine 28°C’de, biyodönüşüm ortamının başlangıç pH’sı 6.3 olarak ayarlandığında ulaşılmıştır. Havalandırmanın kesilmesiyle biyokatalistin üretkenliğinde belirgin bir düşüş gözlenmiştir. Üretim için en uygun şartların seçilmesiyle 120 saat sonunda %25.1 molar verimle 877.9 mg/L düzeyinde bir üretim gerçekleştirilmiştir. Yapılacak daha ileri optimizasyon çalışmaları ile birlikte üretilen vanilin miktarının arttırılabileceği ve yöntemin endüstriyel proseslere uygun hale getirilebileceği düşünülmektedir. 

Keywords

• Vanilin,izoöjenol,biyodönüşüm,doğal aroma,verim

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