Characterization of microbial growth in lignin-based residues and biodegradation of vanillin: : Optimizing factors for maximizing the extraction of a biodegradation compound of vanillin and investigating the potential for lipid accumulation.
Vanillin (4-hydroxy-3methoxybenzaldehyde) is one of the most employed aromatic and flavoring additives in food and cosmetic industry. The industrial interest in vanillin could also apply to its biodegradation products. The microbial transformation of vanillin can open the possibility of new products...
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Högskolan i Gävle, Miljöteknik
2017
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fthoegskolangaev:oai:DiVA.org:hig-24758 2024-06-09T07:45:52+00:00 Characterization of microbial growth in lignin-based residues and biodegradation of vanillin: : Optimizing factors for maximizing the extraction of a biodegradation compound of vanillin and investigating the potential for lipid accumulation. Rosales, Oscar 2017 application/pdf http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-24758 eng eng Högskolan i Gävle, Miljöteknik http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-24758 info:eu-repo/semantics/openAccess Yeast vanillin biodegradation vanillyl alcohol lignin-based substrates microbial lipid accumulation Thin-layer chromatography Environmental Sciences Miljövetenskap Student thesis info:eu-repo/semantics/bachelorThesis text 2017 fthoegskolangaev 2024-05-15T14:01:04Z Vanillin (4-hydroxy-3methoxybenzaldehyde) is one of the most employed aromatic and flavoring additives in food and cosmetic industry. The industrial interest in vanillin could also apply to its biodegradation products. The microbial transformation of vanillin can open the possibility of new products with new areas of application for products related to vanillin. For example, vanillyl alcohol, vanillic acid and ferulic acid are currently used in the pharmaceutical or food industry. Some species reported to biodegrade vanillin into the related products vanillyl alcohol and vanillic acid, are: Brettanomyces anomalus and Saccharomyces cerevisiae. Moreover, certain microorganisms possess the ability to accumulate lipids when cultivated on different carbon sources, opening the possibility of microbial lipid production as another industrial application. The present investigation focuses on the optimization of extraction methods for vanillin biodegradation products, as well as identifying the isolates of a collection of microorganisms originating from the Faroe Islands that are amenable to being cultivated on a lignin-based media. Finally, the potential for microbial lipid accumulation was also studied. Two analytical methods, Thin-Layer Chromatography (TLC) and Gas Chromatography (GC) were employed for characterizing the biodegradation products obtained after 24 hours and 72 hours of culture in growth medium supplemented with 1 mM of vanillin. The results showed that after 24 hours of incubation, the model microorganism, strain FMYD002, had consumed some of the vanillin and transformed it into biodegradation products. TLC retention factors and GC chromatograms revealed that the main biodegradation product after 24 hours - when compared to a standard – is likely to be to vanillyl alcohol. Furthermore, vanillin and its biodegradation products were relatively temperature-stable based on a temperature test of supernatant from a 24-hour culture, however, when the 72-hour culture had been subjected to the highest ... Bachelor Thesis Faroe Islands Gävle University: Publications (DiVA) Faroe Islands |
institution |
Open Polar |
collection |
Gävle University: Publications (DiVA) |
op_collection_id |
fthoegskolangaev |
language |
English |
topic |
Yeast vanillin biodegradation vanillyl alcohol lignin-based substrates microbial lipid accumulation Thin-layer chromatography Environmental Sciences Miljövetenskap |
spellingShingle |
Yeast vanillin biodegradation vanillyl alcohol lignin-based substrates microbial lipid accumulation Thin-layer chromatography Environmental Sciences Miljövetenskap Rosales, Oscar Characterization of microbial growth in lignin-based residues and biodegradation of vanillin: : Optimizing factors for maximizing the extraction of a biodegradation compound of vanillin and investigating the potential for lipid accumulation. |
topic_facet |
Yeast vanillin biodegradation vanillyl alcohol lignin-based substrates microbial lipid accumulation Thin-layer chromatography Environmental Sciences Miljövetenskap |
description |
Vanillin (4-hydroxy-3methoxybenzaldehyde) is one of the most employed aromatic and flavoring additives in food and cosmetic industry. The industrial interest in vanillin could also apply to its biodegradation products. The microbial transformation of vanillin can open the possibility of new products with new areas of application for products related to vanillin. For example, vanillyl alcohol, vanillic acid and ferulic acid are currently used in the pharmaceutical or food industry. Some species reported to biodegrade vanillin into the related products vanillyl alcohol and vanillic acid, are: Brettanomyces anomalus and Saccharomyces cerevisiae. Moreover, certain microorganisms possess the ability to accumulate lipids when cultivated on different carbon sources, opening the possibility of microbial lipid production as another industrial application. The present investigation focuses on the optimization of extraction methods for vanillin biodegradation products, as well as identifying the isolates of a collection of microorganisms originating from the Faroe Islands that are amenable to being cultivated on a lignin-based media. Finally, the potential for microbial lipid accumulation was also studied. Two analytical methods, Thin-Layer Chromatography (TLC) and Gas Chromatography (GC) were employed for characterizing the biodegradation products obtained after 24 hours and 72 hours of culture in growth medium supplemented with 1 mM of vanillin. The results showed that after 24 hours of incubation, the model microorganism, strain FMYD002, had consumed some of the vanillin and transformed it into biodegradation products. TLC retention factors and GC chromatograms revealed that the main biodegradation product after 24 hours - when compared to a standard – is likely to be to vanillyl alcohol. Furthermore, vanillin and its biodegradation products were relatively temperature-stable based on a temperature test of supernatant from a 24-hour culture, however, when the 72-hour culture had been subjected to the highest ... |
format |
Bachelor Thesis |
author |
Rosales, Oscar |
author_facet |
Rosales, Oscar |
author_sort |
Rosales, Oscar |
title |
Characterization of microbial growth in lignin-based residues and biodegradation of vanillin: : Optimizing factors for maximizing the extraction of a biodegradation compound of vanillin and investigating the potential for lipid accumulation. |
title_short |
Characterization of microbial growth in lignin-based residues and biodegradation of vanillin: : Optimizing factors for maximizing the extraction of a biodegradation compound of vanillin and investigating the potential for lipid accumulation. |
title_full |
Characterization of microbial growth in lignin-based residues and biodegradation of vanillin: : Optimizing factors for maximizing the extraction of a biodegradation compound of vanillin and investigating the potential for lipid accumulation. |
title_fullStr |
Characterization of microbial growth in lignin-based residues and biodegradation of vanillin: : Optimizing factors for maximizing the extraction of a biodegradation compound of vanillin and investigating the potential for lipid accumulation. |
title_full_unstemmed |
Characterization of microbial growth in lignin-based residues and biodegradation of vanillin: : Optimizing factors for maximizing the extraction of a biodegradation compound of vanillin and investigating the potential for lipid accumulation. |
title_sort |
characterization of microbial growth in lignin-based residues and biodegradation of vanillin: : optimizing factors for maximizing the extraction of a biodegradation compound of vanillin and investigating the potential for lipid accumulation. |
publisher |
Högskolan i Gävle, Miljöteknik |
publishDate |
2017 |
url |
http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-24758 |
geographic |
Faroe Islands |
geographic_facet |
Faroe Islands |
genre |
Faroe Islands |
genre_facet |
Faroe Islands |
op_relation |
http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-24758 |
op_rights |
info:eu-repo/semantics/openAccess |
_version_ |
1801375509663186944 |