Biotechnology and Bioprocess Engineering:BBE

The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
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Production of Vanillin from Ferulic Acid Using Recombinant Strains of Escherichia coli

  • Yoon Sang-Hwal (Department of Food Science & Nutrition, Gyeongsang National University) ;
  • Li Cui (Department of Food Science & Nutrition, Gyeongsang National University) ;
  • Lee Young-Mi (Department of Food Science & Nutrition, Gyeongsang National University) ;
  • Lee Sook-Hee (Division of Applied Life Science (BK21), Gyeongsang National University) ;
  • Kim Sung-Hee (Department of Food Science & Nutrition, Gyeongsang National University) ;
  • Choi Myung-Suk (Division of Forest Science, Gyeongsang National University) ;
  • Seo Weon-Taek (Department of Food Science, Jinju National University) ;
  • Yang Jae-Kyung (Division of Forest Science, Gyeongsang National University) ;
  • Kim Jae-Yeon (Division of Applied Life Science (BK21), Gyeongsang National University, Environmental Biotechnology National Core Research Center, Gyeongsang National University) ;
  • Kim Seon-Won (Department of Food Science & Nutrition, Gyeongsang National University, Division of Applied Life Science (BK21), Gyeongsang National University)
  • Published : 2005.08.01
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Abstract

Vanillin is one of the world's principal flavoring compounds, and is used extensively in the food industry. The potential vanillin production of the bacteria was compared to select and clone genes which were appropriate for highly productive vanillin production by E. coli. The fcs (feruloyl-CoA synthetase) and ech (enoyl-CoA hydratase/aldolase) genes cloned from Amycolatopsis sp. strain HR104 and Delftia acidovorans were introduced to pBAD24 vector with $P_{BAD}$ promoter and were named pDAHEF and pDDAEF, respectively. We observed 160 mg/L vanillin production with E. coli harboring pDAHEF, whereas 10 mg/L of vanillin was observed with pDAHEF. Vanillin production was optimized with E. coli harboring pDAHEF. Induction of the fcs and ech genes from pDAHEF was optimized with the addition of 13.3 mM arabinose at 18 h of culture, from which 450 mg/L of vanillin was produced. The feeding time and concentration of ferulic acid were also optimized by the supplementation of $0.2\%$ ferulic acid at 18 h of culture, from which 500 mg/L of vanillin was obtained. Under the above optimized condition of arabinose induction and ferulic acid supplementation, vanillin production was carried out with four different types of media, M9, LB, 2YT, and TB. The highest vanillin production, 580 mg/L, was obtained with LB medium, a 3.6 fold increase in comparison to the 160 mg/L obtained before the optimization of vanillin production.

Keywords

References

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