Production of phenolic flavoring compounds from sugarcane bagasse by Lactobacillus acidophilus MTCC 10307

Abstract

The production of useful phenolic flavor compounds by utilizing Lactobacillus acidophilus MTCC 10307 was studied. Ferulic acid, vanillic acid and vanillin were obtained as the significant phenolic acids from the fermentation medium. The compounds were identified and quantified by high-performance thin-layer chromatography. The phenolic acids were detected for 15 days. A maximum quantity of ferulic acid was quantified on the 9th day of incubation and the quantity decreased on further incubation. While the utmost amounts of vanillic acid and vanillin were detected on the 12th day of incubation. The concentration of carbohydrates from the de-starched bagasse was also estimated and was contrasted with that of the original (control) bagasse. The growth pattern of the microorganism was also studied. The quantity of ferulic acid measured per kg of sugarcane bagasse on the 9th day of incubation was determined to be approximately 275 mg whereas 18 mg and 15 mg of vanillic acid and vanillin, respectively, were measured per kg of bagasse on the 12th day of incubation. Ferulic acid esterase was isolated and the fermentation conditions such as pH, temperature and incubation period were standardized for the maximum recovery of the enzyme. The results revealed that in optimized condition, ferulic acid esterase yield was found to be 2.2 U ml −1 at 35 °C, whereas ferulic acid esterase yield was 2.3 U ml −1 at 6.5 pH and 2.4 U ml −1 after 60 h of the incubation period.

Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites

“…Hydroxycinnamic acid esterase activity was observed in a wide variety of vegetable and plant fermentations ( Table 3 ). L. acidophilus hydrolyzed 4,5-dicaffeoylquinic acid in sweet potato fermentation and displayed ferulic acid esterase activity in sugarcane bagasse ( Pattnaik et al, 2022 ; Shen et al, 2018 ). Strains of Lp.…”

Lactic acid bacteria as a tool for biovanillin production: A review

“…acidophilus MTCC 10307 reached the highest amount of vanillin among LABs, with 15 mg of vanillin per kg of sugarcane bagasse (Pattnaik et al, 2022).…”

“…HR167 (19.2 and 11.5 g/l, respectively) (Galadima et al, 2020; Hua et al, 2007). On the other hand, after 12 days, L. acidophilus MTCC 10307 reached the highest amount of vanillin among LABs, with 15 mg of vanillin per kg of sugarcane bagasse (Pattnaik et al, 2022).…”

“…NL15‐2K (Nishimura et al, 2018) and Amycolatopsis sp. (Valério et al, 2021), and bacteria such as Bacillus aryabhattai NCIM 5503 (Paul, Tripathi, et al, 2021), Enterobacter hormaechei (Saeed et al, 2021), and lactic acid bacteria (LAB) (Pattnaik et al, 2022), were shown to be vanillin producers. However, there are many drawbacks to fungal production, including mycelium lysis, toxin formation, uncontrolled fragmentation, high viscous fermentation broth, longer incubation intervals, two‐step bioconversion, and unfavorable pellet formation, which impede the normal production process and raise the cost of the downstream process (Banerjee & Chattopadhyay, 2019).…”

Antidiabetic Activity of Potential Probiotics Limosilactobacillus spp., Levilactobacillus spp., and Lacticaseibacillus spp. Isolated from Fermented Sugarcane Juice: A Comprehensive In Vitro and In Silico Study

“…to improve the quality of sugarcane bagasse used as ruminant feed. They also obtained phenolic flavoring substances [25,26]. Leuconostoc spp.…”