Lipase production from<i>Bacillus subtilis</i>with submerged fermentation using waste cooking oil

Suci, M; Arbianti, Rita; Hermansyah, Heri

doi:10.1088/1755-1315/105/1/012126

Cited by 18 publications

(8 citation statements)

References 14 publications

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“…This had a lipase activity unit of 28.5 U/g and specific lipase activity of 2.417 U/g proteins. These results were higher than those from the experiment conducted by Suci et al (2018), with a lipase activity unit of 28 U/g solid and specific lipase activity of 1.44 U/g proteins. The dry extract lipase obtained by Suci was from Bacillus subtilis inoculated in submerged fermentation using waste cooking oil as the basal medium for 84 hours.…”

Section: Dry Extract Lipase Productioncontrasting

confidence: 75%

“…Lipase produced from submerged fermentation can be dried to obtain dry extract lipase. In a previous study, dry extract lipase was obtained from submerged fermentation by Suci et al (2018) using Bacillus subtilis as the source and waste cooking oil as the basal medium. Dry extract lipase is more durable than liquid lipase and can be stored for a long time (Utami et al, 2017).…”

Section: Production Of Dry Extract Lipase From Pseudomonas Aeruginosamentioning

confidence: 99%

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Production of Dry Extract Lipase from Pseudomonas Aeruginosa by the Submerged Fermentation Method in Palm Oil Mill Effluent

Hermansyah¹,

Maresya²,

Putri³

et al. 2018

IJTech

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Palm Oil Mill Effluent (POME) is an agro-industrial waste product with high availability and which contains high quantities of organic compounds that are necessary for microbial growth. Cultures of Pseudomonas aeruginosa were grown in POME to produce lipase using the submerged fermentation method. The objective of this study is to obtain the optimum value of lipase activity produced by the cultures of Pseudomonas aeruginosa using POME as the substrate through the submerged fermentation method and to obtain the dry extract of lipase. In the study, the one factor at a time (OFAT) method was applied, which allowed observation of the effect of inoculum and additional nutrient concentrations, such as Ca 2+ ion, olive oil, peptone and Tween 80, on the activity of lipase. These factors were investigated in shake flask fermentation at 30C over 96 hours. The activity unit of lipase was determined by the titrimetric reaction of olive oil hydrolysis using crude lipase. The optimum value of the lipase activity unit (1.327 U/mL) was gained when 3% (v/v) of inoculum, 4 mM of Ca 2+ ion, 0.4% (v/v) of olive oil, 0.9% (m/v) of peptone, and 0.9% of Tween 80 were added into the medium. Crude lipase was then dried using a spray dryer. Subsequently, 15.643 g of dry extract lipase was obtained from 500 mL of cell free supernatant. In further research, the lipase activity assay would be better achieved using the p-nitrophenyl palmitate hydrolysis method and examined by a spectrophotometer.

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Section: Dry Extract Lipase Productioncontrasting

confidence: 75%

Section: Production Of Dry Extract Lipase From Pseudomonas Aeruginosamentioning

confidence: 99%

Production of Dry Extract Lipase from Pseudomonas Aeruginosa by the Submerged Fermentation Method in Palm Oil Mill Effluent

Hermansyah¹,

Maresya²,

Putri³

et al. 2018

IJTech

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“…Fatty acids were suggested to be produced from acetyl-CoA and facilitated by the enzyme fatty acid synthase (fatty acid biosynthesis pathway). Also, B. subtilis WX-17 could have possibly produced lipases, which help to hydrolyze lipids present in BSG into fatty acids [39,40]. In the presence of fatty acid synthase, various reactions are catalyzed and saturated fatty acids, such as stearic acid and palmitic acid, are produced through elongation and hydrolysis.…”

Section: Fatty Acid Metabolism Analysismentioning

confidence: 99%

Solid State Fermentation of Brewers’ Spent Grains for Improved Nutritional Profile Using Bacillus subtilis WX-17

et al. 2019

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Brewers’ spent grains (BSG) are underutilized food waste materials produced in large quantities from the brewing industry. In this study, solid state fermentation of BSG using Bacillus subtilis WX-17 was carried out to improve the nutritional value of BSG. Fermenting BSG with the strain WX-17, isolated from commercial natto, significantly enhanced the nutritional content in BSG compared to unfermented BSG, as determined by the marked difference in the level of metabolites. In total, 35 metabolites showed significant difference, which could be categorized into amino acids, fatty acids, carbohydrates, and tricarboxylic acid cycle intermediates. Pathway analysis revealed that glycolysis was upregulated, as indicated by the drop in the level of carbohydrate compounds. This shifted the metabolic flux particularly towards the amino acid pathway, leading to a 2-fold increase in the total amount of amino acid from 0.859 ± 0.05 to 1.894 ± 0.1 mg per g of BSG after fermentation. Also, the total amount of unsaturated fatty acid increased by 1.7 times and the total antioxidant quantity remarkably increased by 5.8 times after fermentation. This study demonstrates that novel fermentation processes can value-add food by-products, and valorized food waste could potentially be used for food-related applications. In addition, the study revealed the metabolic changes and mechanisms behind the microbial solid state fermentation of BSG.

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“…In addition, the use of WCO in fermentations also ensures the treatment of Environmental and Climate Technologies ____________________________________________________________________________ 2020 / 24 459 WCO, thus also reducing the strain on the environment. To date, the potential of WCO used as a substrate in microbiological fermentations has been reported for the production of single cell oils [2], [29]- [32] single cell proteins [32], [33], sophorolipids [13], carotene [4], erithryol [28], [34] lipase [32]- [36] and citric acid [28], [37].…”

Section: Introductionmentioning

confidence: 99%

Waste Cooking Oil as Substrate for Single Cell Protein Production by Yeast Yarrowia lipolytica

Spalviņš

Geiba

Kusnere

et al. 2020

Environmental and Climate Technologies

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Cooking oils are widely used in food preparation. During cooking, harmful compounds are formed in oils, therefore utilization of used cooking oils (waste cooking oils) is limited. Single cell protein (SCP) is dietary protein, which can be produced from various protein-rich microorganisms that are capable of utilizing industrial by-products such as waste cooking oil (WCO). In this study the utilization of industrial WCO (obtained from local potato chips manufacturer) as a carbon source for single cell protein production by yeast Yarrowia lipolytica was assessed. The medium containing 27.5 g/L WCO and C/N ratio of 5–10 for batch fermentations was determined to be the optimal composition for SCP production. In this study, the highest reported Yarrowia lipolytica biomass concentration (57.37 g/L) was achieved when WCO was used as the main carbon source. Protein concentrations were relatively low (12.6 %), which also affected the final protein yield (7.23 g/L). The resulting biomass accumulated low concentrations of toxic malondialdehyde (MDA) (2.32 mg MDA/kg) compared to concentrations initially detected in the WCO itself (30.87 mg MDA/kg). To the best of the authors knowledge this is the first study to report on MDA decrease via microbial fermentations.

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Lipase production fromBacillus subtiliswith submerged fermentation using waste cooking oil

Cited by 18 publications

References 14 publications

Production of Dry Extract Lipase from Pseudomonas Aeruginosa by the Submerged Fermentation Method in Palm Oil Mill Effluent

Production of Dry Extract Lipase from Pseudomonas Aeruginosa by the Submerged Fermentation Method in Palm Oil Mill Effluent

Solid State Fermentation of Brewers’ Spent Grains for Improved Nutritional Profile Using Bacillus subtilis WX-17

Waste Cooking Oil as Substrate for Single Cell Protein Production by Yeast Yarrowia lipolytica

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