Abstract：
The use of lignocellulosic biomass to create natural flavor has drawn attention from researchers. A key flavoring ingredient that is frequently utilized in the food industry is vanillin. In this present study, Pediococcus acidilactici PA VIT effectively involved in the production of bio-vanillin by using Ferulic acid as an intermediate with a yield of 11.43 µg/mL. The bio-vanillin produced by Pediococcus acidilactici PA VIT was examined using FTIR, XRD, HPLC, and SEM techniques. These characterizations exhibited a unique fingerprinting signature like that of standard vanillin. Additionally, the one variable at a time method, placket Burmann method, and response surface approach, were employed to optimize bio-vanillin. Based on the central composite rotary design, the most important process factors were determined such as agitation speed, substrate concentration, and inoculum size. After optimization, bio-vanillin was found to have tenfold increase, with a maximum yield of 376.4 µg/mL obtained using the response surface approach. The kinetic study was performed to analyze rate of reaction and effect of metal ions in the production of bio-vanillin showing Km of 10.25, and Vmax of 1250 were required for the reaction. The metal ions that enhance the yield of bio-vanillin are Ca2+, k+, and Mg2+ and the metal ions that affects the yield of bio-vanillin are Pb+ and Cr+ were identified from the effect of metal ions in the bio-vanillin production.
摘要：
使用木质纤维素生物质来产生天然风味已经引起了研究人员的关注。在食品工业中经常使用的关键调味成分是香草醛。在本研究中,通过使用阿魏酸作为中间体，酸化片球菌PAVIT有效地参与了生物香草醛的生产，产量为11.43µg/ml。使用FTIR检查了酸化片球菌PAVIT产生的生物香兰素，XRD,HPLC,和SEM技术。这些表征表现出与标准香草醛相似的独特指纹特征。此外,一次一个变量的方法，门襟伯曼法,和响应面方法，用于优化生物香兰素。基于中心复合旋转设计，确定了最重要的工艺因素，如搅拌速度，底物浓度,和接种物大小。优化后,发现生物香兰素增加了十倍，使用响应面方法获得的最大产量为376.4µg/ml。进行动力学研究以分析反应速率和金属离子在生物香兰素生产中的作用，显示Km为10.25，反应所需的Vmax为1250。提高生物香草醛产量的金属离子是Ca2+，k+,根据金属离子在生物香兰素生产中的作用，确定了Mg2和影响生物香兰素产量的金属离子是Pb和Cr。
