Effect of moisture content on biovanillin production by Aspergillus niger using sago bark via solid state fermentation

Rima Fatira, binti Dahari. (2016) Effect of moisture content on biovanillin production by Aspergillus niger using sago bark via solid state fermentation. [Final Year Project Report] (Unpublished)

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Abstract

Vanillin (4-hydroxy-3-methoxybenzaldehyde) is the important flavoring and aromatic agents which is extracted from the orchid vanilla planifolia, vannila tahitiensis, and vanilla pompon. However, natural vanillin covers less than 1% of its total demand which obtained from vanilla pod. Thus, the much higher price of the natural vanillin compared to the synthetic banillin increase the growing interest of the flavor industry in producing it from natural sources. Biovanillin is the bitechnologcal production of vanilla flavor from microorganisms. Biovanillin can be produced by different sources of microorganisms including Aspergillus niger. To produce biovanillin, ferulic acid esterase production was important for vanillin bioconversion. This was done via solid state fermentation by using sago bark as a substrate. The different moisture content of the substrate (50%, 60%, 70%, 80%, and 90%) which effects the production of FAe and vanillin estimation was studied. From this experiment, the optimal moisture content for FAe production and vanillin was at 50% (0.057 U/g) and 90% (0.090 mg/g)

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