Introduction: Vanillin, chemically known as 4-hydroxy 3-hydroxybenzaldehyde is a white crystalline phenolic aldehyde and it is a commonly used flavouring agent. Vanillin is used as a flavouring agent in food and beverages as it contains an aromatic fla vour. It also has applications in the pharmaceuticals and cosmetic industry. It is the second most expensive compound because growing vanilla seed pods is labour-intensive and it is estimated that only 0.2% of the global demand for vanillin is met by natural sources and the other relied source is a chemical synthesis that lacks efficacy. Hence an alternative approach is the production of vanillin by microbial bioconversion. Objective: The present study aims to produce vanillin from lignin extracted from agricultural waste by bio-conversion using Bacillus sp. Methods: Lignin was extracted by acid/alkali hydrolysis from sugarcane bagasse and coconut husk. It was further quantified and confirmed by Fourier-Transform Infrared Spectroscopy analysis. The lignin thus obtained was used to produce vanillin by microbial conversion using Bacillus sp. It was quantified and confirmed by FTIR. Results: The yield of vanillin obtained was 0.7 mg/ml by spectrophotometric analysis. Conclusion: The bioconversion of lignin to vanillin is tremendously advantageous as it is efficient, cost-effective and ecologi cally safe.