Antimicrobial Potential of Bio Vanillin an Industrial Product from Bacillus subtilis sp., MSJM5
Vanillin is a natural fragrance molecule, we used a simple screening approach based on pH changes caused by ferulic acid breakdown to identify strains. By using a solvent extraction technique, wheat bran was collected and processed to get ferulic acid. The five MSJM strains exhibited a significant r...
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| Format: | Article |
| Language: | English |
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Journal of Pure and Applied Microbiology
2022-09-01
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| Series: | Journal of Pure and Applied Microbiology |
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| Online Access: | https://microbiologyjournal.org/antimicrobial-potential-of-bio-vanillin-an-industrial-product-from-bacillus-subtilis-sp-msjm5/ |
| _version_ | 1817986180493344768 |
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| author | M. Sujatha R. Jaya Madhuri K. Thagaraju |
| author_facet | M. Sujatha R. Jaya Madhuri K. Thagaraju |
| author_sort | M. Sujatha |
| collection | DOAJ |
| description | Vanillin is a natural fragrance molecule, we used a simple screening approach based on pH changes caused by ferulic acid breakdown to identify strains. By using a solvent extraction technique, wheat bran was collected and processed to get ferulic acid. The five MSJM strains exhibited a significant result by change in the colour from blue to yellow on the assay plates. The five MSJM strains biotransformed ferulic acid into vanillic acid, resulting in high yield (Yp/s) and productivity (Pr). To create vanillin, Bacillus subtilis MSJM5 was employed to ferment wheat bran with 0.05 percent ferulic acid as an persuader. To create vanillin, Bacillus subtilis was employed to ferment wheat bran with 0.05 percent ferulic acid as an persuar. HPLC was used to determine the amount of vanillin in the medium after three days of fermentation. The peak in standard vanillin corresponds to a sample from fermented medium with a purity of 99 percent. This demonstrated that vanillin was present in the fermentation medium. The antimicrobial activity and minimum inhibitory concentration in all the samples were also assessed by well diffusion method. |
| first_indexed | 2024-04-14T00:06:04Z |
| format | Article |
| id | doaj.art-a856ddbb6da148ff80fd9c98f08a7c05 |
| institution | Directory Open Access Journal |
| issn | 0973-7510 2581-690X |
| language | English |
| last_indexed | 2024-04-14T00:06:04Z |
| publishDate | 2022-09-01 |
| publisher | Journal of Pure and Applied Microbiology |
| record_format | Article |
| series | Journal of Pure and Applied Microbiology |
| spelling | doaj.art-a856ddbb6da148ff80fd9c98f08a7c052022-12-22T02:23:31ZengJournal of Pure and Applied MicrobiologyJournal of Pure and Applied Microbiology0973-75102581-690X2022-09-0116317551761https://doi.org/10.22207/JPAM.16.3.16Antimicrobial Potential of Bio Vanillin an Industrial Product from Bacillus subtilis sp., MSJM5M. SujathaR. Jaya Madhurihttps://orcid.org/0000-0001-6345-7882K. Thagarajuhttps://orcid.org/0000-0001-9877-7819Vanillin is a natural fragrance molecule, we used a simple screening approach based on pH changes caused by ferulic acid breakdown to identify strains. By using a solvent extraction technique, wheat bran was collected and processed to get ferulic acid. The five MSJM strains exhibited a significant result by change in the colour from blue to yellow on the assay plates. The five MSJM strains biotransformed ferulic acid into vanillic acid, resulting in high yield (Yp/s) and productivity (Pr). To create vanillin, Bacillus subtilis MSJM5 was employed to ferment wheat bran with 0.05 percent ferulic acid as an persuader. To create vanillin, Bacillus subtilis was employed to ferment wheat bran with 0.05 percent ferulic acid as an persuar. HPLC was used to determine the amount of vanillin in the medium after three days of fermentation. The peak in standard vanillin corresponds to a sample from fermented medium with a purity of 99 percent. This demonstrated that vanillin was present in the fermentation medium. The antimicrobial activity and minimum inhibitory concentration in all the samples were also assessed by well diffusion method.https://microbiologyjournal.org/antimicrobial-potential-of-bio-vanillin-an-industrial-product-from-bacillus-subtilis-sp-msjm5/microorganismsferulic acidvanillin and tetracycline thiobarbituric acid |
| spellingShingle | M. Sujatha R. Jaya Madhuri K. Thagaraju Antimicrobial Potential of Bio Vanillin an Industrial Product from Bacillus subtilis sp., MSJM5 Journal of Pure and Applied Microbiology microorganisms ferulic acid vanillin and tetracycline thiobarbituric acid |
| title | Antimicrobial Potential of Bio Vanillin an Industrial Product from Bacillus subtilis sp., MSJM5 |
| title_full | Antimicrobial Potential of Bio Vanillin an Industrial Product from Bacillus subtilis sp., MSJM5 |
| title_fullStr | Antimicrobial Potential of Bio Vanillin an Industrial Product from Bacillus subtilis sp., MSJM5 |
| title_full_unstemmed | Antimicrobial Potential of Bio Vanillin an Industrial Product from Bacillus subtilis sp., MSJM5 |
| title_short | Antimicrobial Potential of Bio Vanillin an Industrial Product from Bacillus subtilis sp., MSJM5 |
| title_sort | antimicrobial potential of bio vanillin an industrial product from bacillus subtilis sp msjm5 |
| topic | microorganisms ferulic acid vanillin and tetracycline thiobarbituric acid |
| url | https://microbiologyjournal.org/antimicrobial-potential-of-bio-vanillin-an-industrial-product-from-bacillus-subtilis-sp-msjm5/ |
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