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Decomposition of vanillin by soil microorganisms

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Abstract

In chernozem soil, vanillin was decomposed via vanillic and protocatechuic acid before the aromatic ring opened. The rate curves of oxygen consumption for the oxidation of vanillin were seen to have more than one maximum. During incubation of the soil with vanillin, the number of bacteria increased, especially those capable of utilizing vanillin as the sole carbon source. Of the 21 such strains isolated, 15 were identified asPseudomonas sp., five asCellulomonas sp. and one asAchromobacter sp. It was found that the course of the oxidation of vanillin varied at different p.H values and in different strains was found that the course of the oxidation of vanillin varied at different p.H values and in different strains of bacteria. In some cases, the phase of the oxidation of vanillin to vanillic acid was clearly differentiated from the subsequent decomposition of vanillic acid.

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  1. Department of Soil Microbiology, Institute of Microbiology, Czechoslovak Academy of Sciences, Prague 4

    F. Kunc

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  1. F. Kunc
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Kunc, F. Decomposition of vanillin by soil microorganisms. Folia Microbiol 16, 41–50 (1971). https://doi.org/10.1007/BF02887334

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