Prices of vanilla plants are high due to the necessity of labor, resources, as well as their need to be in a particular environment. Through this project, we hope to work towards a bacterial alternative with the ability to create the same taste at a lower cost. The taste of vanilla comes from an aromatic compound called vanillin (C8H8O3), which is being attempted to be mimicked by the increased expression of fcs and ech genes through the repression of the vdh gene in Amycolatopsis sp. ATCC 39116. Additionally, looking at the prokaryote’s metabolic system, we also hope to increase the synthesis of ferulic acid which is a primary substrate of vanillin producing amino acids.