Paul, VeenaTripathi, Abhishek DuttRai, Dinesh Chandra2025-01-302025-01-30202123455357https://dl.bhu.ac.in/ir/handle/123456789/26093Background and Objective: Vanillin is a strong flavor used widely in food industries, but the quantity of this compound from plant sources is minimal. In the present study, vanillin was produced as bio-vanillin using biotechnological techniques and effects of the process parameters (carbon-source, nitrogen-source and pH) on ferulic acid bioconversion to vanillin for enhancing vanillin concentration were studied using Bacillus aryabhattai NCIM 5503. Material and Methods: Briefly, culture media included 5 g l-1 each carbon (glucose, sucrose, fructose, sorbitol, lactose, xylitol and mannitol) and nitrogen (ammonium sulphate, peptone, beef extract, yeast extract and urea) sources in distilled water supplemented with 5% (w v-1) of ferulic acid and 1% (v v-1) of Bacillus aryabhattai NCIM 5503 as inoculum at a pH range of 4.5-12. Fermentation broth was extracted using centrifuge and further analyzed for the presence of vanillin using spectrophotometry and high-performance liquid chromatography. Results and Conclusion: This study revealed that a maximum vanillin concentration of 0.87 g l-1 was achieved under optimum conditions (culture media with fructose and beef extract at pH 9) of 30 �C and 150 rpm. Furthermore, vanillin in the extracted fermented broth was characterized using high-performance liquid chromatography and spectrophotometric analysis with thiobarbituric acid assay at 55 �C for 10 min followed by 20 min of incubation at room temperature. Conflict of interest: The authors declare no conflict of interest. � 2021. All Rights Reserved.Bioconversion Bacillus aryabhattai Ferulic acid Fructose Submerged fermentation VanillinArticlehttps://doi.org/10.22037/afb.v8i2.32913