Microbial Transformation of Vanillin to Vanillic Acid with Recombinant Strain E.coli DH5α/pZJF1

doi:10.7506/spkx1002-6300-200923072

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (23): 318-321.doi: 10.7506/spkx1002-6300-200923072

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Microbial Transformation of Vanillin to Vanillic Acid with Recombinant Strain E.coli DH5α/pZJF1

ZHAO Jian-fen1，WEI Shou-lian1，ZHANG Guang2,*

1. School of Chemistry and Chemical Engineering, Zhaoqing Univeristy, Zhaoqing 526061, China；
2. Graduate School at Shenzhen, Tsinghua University, Shenzhen 518055,China

Received:2009-02-18 Revised:2009-08-10 Online:2009-12-01 Published:2010-12-29
Contact: ZHANG Guang E-mail:jfzh_03@126.com

Abstract

Abstract:

Optimum fermentaion conditions for transformation of vanillin to vanillic acid with recombinant E.coli DH5α/ pZJF1, including inoculum age, inoculation volume, substrate concentration and the fermentation time, were studied. Vanillin and vanillic acid in the fermentation broth were determined with HPLC. Results showed that the optimum fermentation conditions were as follows: inoculum age 8 h to10 h, inoculation volume 1%, vanillin concentration 2.0 mg/ml and fermentation time 28 h. Under such conditions, the molar conversion yield of vanillic acid was up to 97.78%.

Key words: recombinant bacteria, vanillin, vanillic acid, microbial transformation, HPLC

CLC Number:

Q815

ZHAO Jian-fen1，WEI Shou-lian1，ZHANG Guang2,*. Microbial Transformation of Vanillin to Vanillic Acid with Recombinant Strain E.coli DH5α/pZJF1[J]. FOOD SCIENCE, 2009, 30(23): 318-321 https://doi.org/10.7506/spkx1002-6300-200923072

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Microbial Transformation of Vanillin to Vanillic Acid with Recombinant Strain E.coli DH5α/pZJF1

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