The Potential of Clove Rhizospheric Bacteria to Produce Vanillin from Eugenol
Vanillin is one of the most important flavoring agents worldwide. Currently, consumers' awareness and concern for biovanillin production has been increasing. This study aimed to screen the potential of clove rhizospheric bacteria isolates producing vanillin through a biotransformation process...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Bogor Agricultural University
2024-03-01
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| Series: | Hayati Journal of Biosciences |
| Online Access: | https://journal.ipb.ac.id/index.php/hayati/article/view/43262 |
| _version_ | 1827293786953220096 |
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| author | Riziq Ilham Nurfahmi Nisa Rachmania Mubarik Iman Rusmana Ika Roostika Tambunan Alina Akhdiya |
| author_facet | Riziq Ilham Nurfahmi Nisa Rachmania Mubarik Iman Rusmana Ika Roostika Tambunan Alina Akhdiya |
| author_sort | Riziq Ilham Nurfahmi |
| collection | DOAJ |
| description |
Vanillin is one of the most important flavoring agents worldwide. Currently, consumers' awareness and concern for biovanillin production has been increasing. This study aimed to screen the potential of clove rhizospheric bacteria isolates producing vanillin through a biotransformation process of eugenol and to conduct the preliminary optimization of the biotransformation condition. Twenty-eight bacteria isolates were screened for their capability to transform eugenol into vanillin. BKL 15 isolate, which was identified as Lysinibacillus xylanilyticus, was selected as the highest vanillin producer among the isolates. The optimum molar yield of vanillin produced by the selected isolate was 4.99% (1.11 g/L) after 168 hours of biotransformation process in the medium consisting of TSB (30 g/L), eugenol (24 g/L), yeast extract (20 g/L), and concentration of casamino acid (20 g/L). Throughout the publications we have read, this is the first report of L. xylanolyticus that produces vanillin.
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| first_indexed | 2024-04-24T13:45:59Z |
| format | Article |
| id | doaj.art-3eaca4111b904327848f533cca18eb93 |
| institution | Directory Open Access Journal |
| issn | 1978-3019 2086-4094 |
| language | English |
| last_indexed | 2024-04-24T13:45:59Z |
| publishDate | 2024-03-01 |
| publisher | Bogor Agricultural University |
| record_format | Article |
| series | Hayati Journal of Biosciences |
| spelling | doaj.art-3eaca4111b904327848f533cca18eb932024-04-04T06:37:11ZengBogor Agricultural UniversityHayati Journal of Biosciences1978-30192086-40942024-03-0131410.4308/hjb.31.4.702-711The Potential of Clove Rhizospheric Bacteria to Produce Vanillin from EugenolRiziq Ilham Nurfahmi0Nisa Rachmania Mubarik1Iman Rusmana2Ika Roostika Tambunan3Alina Akhdiya4Department of Biology, Faculty of Mathematics and Natural Sciences, Bogor Agricultural University, IPB Dramaga Campus, Bogor 16680, IndonesiaDepartment of Biology, Faculty of Mathematics and Natural Sciences, Bogor Agricultural University, IPB Dramaga Campus, Bogor 16680, IndonesiaDepartment of Biology, Faculty of Mathematics and Natural Sciences, Bogor Agricultural University, IPB Dramaga Campus, Bogor 16680, IndonesiaResearch Center for Horticulture, National Research and Innovation Agency (BRIN), Cibinong Science Center, Cibinong, Bogor 16911, IndonesiaResearch Center for Horticulture, National Research and Innovation Agency (BRIN), Cibinong Science Center, Cibinong, Bogor 16911, Indonesia Vanillin is one of the most important flavoring agents worldwide. Currently, consumers' awareness and concern for biovanillin production has been increasing. This study aimed to screen the potential of clove rhizospheric bacteria isolates producing vanillin through a biotransformation process of eugenol and to conduct the preliminary optimization of the biotransformation condition. Twenty-eight bacteria isolates were screened for their capability to transform eugenol into vanillin. BKL 15 isolate, which was identified as Lysinibacillus xylanilyticus, was selected as the highest vanillin producer among the isolates. The optimum molar yield of vanillin produced by the selected isolate was 4.99% (1.11 g/L) after 168 hours of biotransformation process in the medium consisting of TSB (30 g/L), eugenol (24 g/L), yeast extract (20 g/L), and concentration of casamino acid (20 g/L). Throughout the publications we have read, this is the first report of L. xylanolyticus that produces vanillin. https://journal.ipb.ac.id/index.php/hayati/article/view/43262 |
| spellingShingle | Riziq Ilham Nurfahmi Nisa Rachmania Mubarik Iman Rusmana Ika Roostika Tambunan Alina Akhdiya The Potential of Clove Rhizospheric Bacteria to Produce Vanillin from Eugenol Hayati Journal of Biosciences |
| title | The Potential of Clove Rhizospheric Bacteria to Produce Vanillin from Eugenol |
| title_full | The Potential of Clove Rhizospheric Bacteria to Produce Vanillin from Eugenol |
| title_fullStr | The Potential of Clove Rhizospheric Bacteria to Produce Vanillin from Eugenol |
| title_full_unstemmed | The Potential of Clove Rhizospheric Bacteria to Produce Vanillin from Eugenol |
| title_short | The Potential of Clove Rhizospheric Bacteria to Produce Vanillin from Eugenol |
| title_sort | potential of clove rhizospheric bacteria to produce vanillin from eugenol |
| url | https://journal.ipb.ac.id/index.php/hayati/article/view/43262 |
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