Pilot Study On The Production Of Vanillin By Microbial Method

The raw material to produce vanillic acid used in the synthesizing of vanillin was produced from ferulic acid with Aspergillus niger SW-33, and ferulic acid could extracted from raw material such as wheat bran was also primarily studied. It was showed that preparation ferulic acid by enzyme or alkali better.A strain named Pycnoporus cinnabarinus SW0203, which could transform vanillic acid to vanillin was screened from the strains preserved in our laboratory. By irradiated SW0203 with 60Co radial, strain SW3 produced 0.660g/L of vanillin was selected, whose yield increased 18% compared with its former. Investigated biotransformation for Pycnoporus cinnabarinus SW3 of vanillic acid to vanillin, we selected absorbent HZ802 resin which could release from the inhibition of final product evidently. Vanillin reached 1.286g/L with a molar yield of 71.1% in the best condition, which was adding 2g/L vanillic acid at 48h of the fungi incubation and then adding 10% HZ802 resin with transformation of 48h time at 35 "C.The level of vanillin productivity has been nearly improved double.Studied the fermentation process at the pilot scale of 25L, the fermentation characteristic parameters were ascertained. During the vegetative phase, aeration was lwm, stir rotate speed was 100r/min and temperature was 30C. After cultured 48h, 2g/L vanillic acid was added, temperature and aeration were each adjusted to 35 C and 0.3vvm, 10%(w/v)HZ802 resin was added in the culture medium at 12h during the biotransformation phase. The best production of vanillin from vanillic acid in 25L bioreacor was 1.446g/L, which was 12% higher than the flask's.Researched the method of vanillin extraction, the technics process was set up which was extracted with acetic ethyl-acetate and crystallized with hexane and water re-crystallized. Purified crystallite of 8.38g with 98.7% vanillin contented extracted from the transform medium in 25L bioreactor was obtained, the rate of final product was 49.3% without considering the remnant vanillin in the mother liquid. The quality of this biotechnology vanillin exhibited vanilla flavour and taste. The cost of vanillin may be estimated as 200$ biotransformation from vanillic acid.