Microbial production of ferulic acid and optimization of the medium parameters using fractional factorial design

Swati P Bhavsar*, Lokesh P Sharma

H.P.T. Arts and R.Y.K. Science College, Nasik, Maharashtra, India

ABSTRACT

Phenolics are widely distributed in plant kingdom and are therefore, an integral part of the diet, with significant amounts being reported in vegetables, fruits, and beverages. Various phenolic compounds have attracted the attention of food and medical scientists because of their fragrance, aroma, antioxidant, anti-inflammatory properties and ability to combat human diseases. Of these, Ferulic Acid (FA), a hydroxy cinnamic acid (related to trans-cinnamic acid), being natural, is of great demand in the food industry. As a component of lignin, FA is a precursor in the manufacture of other aromatic compounds. In our study, FA was produced using Lactobacillus spp. isolates and standard culture of Lactobacillus plantarum ATCC 8014. FA was extracted and partially characterized using Thin Layer Chromatography (TLC), Absorption maxima (λm) analysis and High Performance Liquid Chromatography (HPLC). Further, optimization of the fermentation medium was done using Factorial Fractional Design (FFD). Preliminary confirmation of the extracted FA was done using TLC, spectral analysis and purity assessed by HPLC. FA could be produced using Lactobacillus sp. and agro industrial waste viz., wheat bran, leading to a cost-effective protocol and product. Further, medium was optimized for the production of FA using FFD and it was observed that medium containing5.75% Wheat bran & 0.18% Tween 80 is optimum for the production of FA. The antimicrobial activity of FA was noteworthy against Aspergillus flavus and E. coli.

Keywords:

Ferulic acid, Lactobacillus spp., Production, Optimization, Fractional Factorial Design (FFD)