NOVELTY - Transforming ferulic acid to vanillin involves forming seed culture by inoculating Amycolatopsis species zhp06 strain having CCTCC No. M2011265 in seed culture medium, heating and shaking at 100-300 r/minute; inoculating to expanded sterile body, where medium comprises e.g. 1-10 g glucose, 5-20 g yeast extract, 0.05-0.5 g NaCl, 0.05-0.5 g MgSO4.7H2O, 0.05-0.1 g CaCl2.2H2O, sterilizing; forming soy peptide by using immobilized cell, washing wood or bagasse fibrous material, crushing, adding in culture solution and converting acid to vanillin using immobilized cell as catalyst.    USE - For transforming ferulic acid to vanillin using immobilized Amycolatopsis orientalis (claimed), where vanillin is applied to food, beverage, spice, medicine industry, and leather.    ADVANTAGE - The immobilized cells can be used repeatedly for 10 times, effectively transforms ferulic acid to vanilla while maintaining conversion rate at greater than or equal to 50%, allows vanillin production rate to reach 19.65 g/l, and exhibits production intensity of 0.131 g/l/hour. The method has mild conversion reaction condition and causes little pollution to the environment; has short production period, is low cost, provides product that is easy to separate and purify, and has good application prospect. The method is environment-friendly, exhibits improved conversion efficiency and reduces the cost of cultivating a microorganism. The method provides environment protection, causes no pollution to environment, reduces production cost, is good for continuous production of vanillin; and shortens the whole production process.    DETAILED DESCRIPTION - A method of transforming ferulic acid to vanillin using immobilized Amycolatopsis orientalis involves forming seed culture by inoculating Amycolatopsis species zhp06 strain having CCTCC No. M2011265 in seed culture medium, heating at 28-45 degrees C, reacting at constant temperature and shaking at 100-300 r/minute for 1-36 hours; inoculating the seed culture prepared above to expanded sterile body, placing at 28-45 degrees C in culture medium, reacting at constant temperature and shaking at 100-300 r/minutes for 10 to 36 hours, where the seed culture medium and seed culture base comprises following components: 1-10 g of glucose, 5-20 g yeast extract, 1-10 g Na2HPO4.12H2O, 0.1-2 g KH2PO4, 0.05-0.5 g NaCl, 0.05-0.5 g MgSO4.7H2O, 0.05-0.1 g CaCl2.2H2O by 1 l volume, adjusting the pH value to 7.2-7.4 with tap water, sterilizing at 121 degrees C for 20 minutes, inoculating at an amount of 1% to 10%; preparing soy peptide by using immobilized cell, washing the wood or bagasse fibrous material using clean water, crushing into particles with particle diameter of 20 meshes to 120 meshes, cleaning and sterilizing, adding 60-300 wt.% cultivated sterile body obtained by the second step in culture solution at normal temperature, stirring and absorbing for 1-24 hours, and filtering the decoction to obtain the immobilized cell; converting ferulic acid to vanillin using immobilized cell as catalyst, adding ferulic acid substrate solution, and carrying out conversion reaction at 35-40 degrees C, where ferulic acid substrate solution is composed of 3-6 g/l K2HPO3, 0.1-1 g/l KH2PO3, 5-50 g/l ferulic acid substrate, and the initial pH is 7.0-9.0, carrying out reaction in shaking bottle or fermentation tank, converting 30-100 ml or 250-500 ml in triangular flask, where the rotating speed is 100-300 r/minutes, and the time is 10-48 hours, or fermenting the solution in a fermentation tank, where fermenting tank ventilation amount is 100-400 l/hour, and the rotating speed is 100-300 r/minutes, and continuously transforming for 140-200 hours.    DESCRIPTION OF DRAWING(S) - The figure shows schematic diagram illustrating fermentation tank coupled with absorption resin conversion system.