Bio-conversion of lignin extracted from sugarcane bagasse and coconut husk to vanillin by bacillus sp.

Abstract

Introduction: Vanillin, chemically known as 4-hydroxy 3-hydroxybenzaldehyde is a white crystalline phenolic aldehyde and it is a commonly used flavouring agent. Vanillin is used as a flavouring agent in food and beverages as it contains an aromatic fla-vour. It also has applications in the pharmaceuticals and cosmetic industry. It is the second most expensive compound because growing vanilla seed pods is labour-intensive and it is estimated that only 0.2% of the global demand for vanillin is met by natural sources and the other relied source is a chemical synthesis that lacks efficacy. Hence an alternative approach is the production of vanillin by microbial bioconversion. Objective: The present study aims to produce vanillin from lignin extracted from agricultural waste by bio-conversion using Bacillus sp. Methods: Lignin was extracted by acid/alkali hydrolysis from sugarcane bagasse and coconut husk. It was further quantified and confirmed by Fourier-Transform Infrared Spectroscopy analysis. The lignin thus obtained was used to produce vanillin by microbial conversion using Bacillus sp. It was quantified and confirmed by FTIR. Results: The yield of vanillin obtained was 0.7 mg/ml by spectrophotometric analysis. Conclusion: The bioconversion of lignin to vanillin is tremendously advantageous as it is efficient, cost-effective and ecologi-cally safe.