INVESTIGATION OF FERMENTATION CONDITION FOR PRODUCTION ENHANCEMENT OF POLYHYDROXYALKANOATE FROM CHEESE WHEY BY PSEUDOMONAS SP.

Sathya A Bose,Kanimozhi Jeyaram,Sivasubramanian Velmurugan,Sivashankar Raja,Santhiagu Arockiasamy

doi:10.15414/jmbfs.2020.9.5.890-898

Sathya A Bose, Kanimozhi Jeyaram + Show 3 more

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https://doi.org/10.15414/jmbfs.2020.9.5.890-898

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Abstract

A newly acquired polyhydroxyalkanoate (PHA) producing Pseudomonas sp. was characterized based on 16S rRNA gene sequences (1,423 bp) and identified as P. Putida SS9. This strain P. putida SS9 was considered in respect of its potential for achieving maximum production of PHA under controlled volumetric oxygen transfer coefficient (kLa) using inexpensive substrate, cheese whey. The significant parameters such as pH, temperature, nitrogen source concentration were studied in shake flask. The influence of aeration and agitation on kLa and production of PHA was studied in stirred tank fermenter. Maximum PHA concentration of 5.98 and 4.33 g/l was obtained using cheese whey medium (CWM) and mineral salts medium (MSM) respectively. Further, the properties of PHA were analyzed by Differential scanning calorimetry, Thermal gravimetry analysis. The structure of the compound was elucidated by Fourier transform infrared and Nuclear magnetic resonance spectroscopy. The findings suggested that the cheese whey could be a most excellent alternative carbon source for PHA production using P. putida SS9 and thus it could effectively replace the synthetic mineral salts medium under optimum kLa. The nucleotide sequence proclaimed in this work will emerge in the GenBank nucleotide sequence database under accession number MF403057.

Highlights

Most of the synthetic polymers produced from petrochemical resources are not biodegradable and are generating serious environmental problems
The findings suggested that the cheese whey could be a most excellent alternative carbon source for PHA production using P. putida SS9 and it could effectively replace the synthetic mineral salts medium under optimum kLa
The present study investigated the potential of P. putida SS9 to produce PHB using cheese whey as substrate under controlled aeration, agitation, and kLa

Summary

Introduction

Most of the synthetic polymers produced from petrochemical resources are not biodegradable and are generating serious environmental problems Million tons of these non-degradable plastics accumulate in the environment in a year (Bhuwal et al, 2013). As the fossil fuels are becoming expensive, alternate resources are essential (Averous and Pollet, 2012) These facts stimulated the production of biodegradable polymers due to both ecological and environmental concerns. Cheese whey is rich in fermentable nutrients such as lactose, lipids, soluble proteins and contains citric acid, non-protein nitrogen compounds (urea and uric acid) and B group vitamins (Siso, 1996) Due to these reasons, cheese whey signified as an assuring substrate for cheap production of PHA in large amounts. Agitation together with aeration plays an important role in overall oxygen transfer (Bajaj and Singhal, 2010)

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