Vanillin from agrowaste: Vanillin is one of the most important flavor additives in the world. Since the demand of natural vanillin cannot be met only from vanilla pod extraction, biotechnological processes based on microorganisms become more and more relavent. In this book, we describe the isolation process, characterization and identification of Streptomyces LM004 as a potent bio-transformer of feruloyl esters from de-starched wheat bran into vanillin. The strain exhibits ability to convert feruloyl esters into ferulic acid through FEase activity and then convert ferulic acid into vanillin during fermentation. The bioprocess optimization for batch culture for vanillin production from de-starched wheat bran is also discussed. This book also discuss vanillin productivity in the absence of vanillic acid demethylase and vanilic acid decarboxylase which makes the product stable for a longer period of time. This is the first report of vanillin production by direct biotransformation of feruloyl esters present in agrowastes.