Pineapple cannery waste as a potential substrate for microbial biotranformation to produce vanillic acid and vanillin

Ong Khai Lun, Tan Bee Wai, Liew Siew Ling

    Research output: Contribution to journalArticle

    10 Citations (Scopus)

    Abstract

    In this study, pineapple cannery waste materials were used as substrate for the microbial production of vanillic acid and vanillin by Aspergillus niger I-1472 and Pycnoporus cinnabarinus MUCL 39533. Biotransformation of ferulic acid from pineapple waste by A. niger I-1472 to vanillic acid was optimized using Response Surface Methodology (RSM). A central composite rotatable design was used to allocate treatment combinations and factors tested for their influence on vanillic acid production were inoculum size, yeast extract concentration, diammonium tartrate concentration and initial medium pH. The amount of vanillic acid produced was used as the response for the fermentation study and was assumed to be under the influence of the four factors tested. The estimated conditions for optimal vanillic acid production were inoculum size, 3.08 × 105 CFU mL-1; yeast extract, 0.37 gL-1; diammonium tartrate, 3.88 gL-1 and initial pH, 4.3. Subsequent biotransformation of vanillic acid by P. cinnabarinus MUCL 39533 to vanillin was enhanced with the addition of resin. Under these optimal conditions, 141.00 mgL-1 of vanillin was produced from 5 g of pineapple cannery waste.

    Original languageEnglish
    Pages (from-to)953-958
    Number of pages6
    JournalInternational Food Research Journal
    Volume21
    Issue number3
    Publication statusPublished - 2014

    Fingerprint

    canneries
    Vanillic Acid
    Ananas
    vanillic acid
    vanillin
    pineapples
    ferulic acid
    Aspergillus niger
    yeast extract
    Biotransformation
    biotransformation
    Pycnoporus
    inoculum
    Yeasts
    response surface methodology
    Fermentation
    resins
    fermentation

    Keywords

    • Aspergillus niger
    • Fermentation
    • Pineapple cannery waste
    • Pycnoporus cinnabarinus
    • Vanillic acid
    • Vanillin

    ASJC Scopus subject areas

    • Food Science

    Cite this

    Pineapple cannery waste as a potential substrate for microbial biotranformation to produce vanillic acid and vanillin. / Lun, Ong Khai; Wai, Tan Bee; Ling, Liew Siew.

    In: International Food Research Journal, Vol. 21, No. 3, 2014, p. 953-958.

    Research output: Contribution to journalArticle

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