Abstract
In this study, five indigenous ligninolytic bacterial strains (SB1, SB2, SB3, SB4 and SB5) were screened and isolated from agricultural land to synthesize vanillin from Kraft lignin (KL). Staphylococcus lentus (SB5) was found to be a dominant species among three rapidly growing isolates (SB2, SB3 and SB5). Maximum vanillin production was achieved on 6th day of incubation at 35 °C with 1% mixed seed culture. KL degradation and vanillin production decreased linearly after 6th day of incubation due to the enzymatic activity of ligninolytic strains. Vanillin production increased from 6.62 to 72.55 mg/l with increase in KL concentration from 250 to 2000 mg KL/l till 6th day of depolymerization. Morphological and functional group changes observed in SEM and FTIR analysis confirmed the KL degradation. GC–MS results revealed that most of the components present in KL-control were converted into the new low-molecular weight compounds after bacterial depolymerization of KL.
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