Optimization of medium components for alkaline protease production by Bacillus megaterium from waste breads

Dincer, Sadik; Özdenefe, Melis Sümengen; Ünal, Mustafa; Arkut, Afet; Mercimek, Hatice Aysun; Kayis, Fikret Buyukkaya

doi:10.1016/j.jbiotec.2014.07.235

Cited by 1 publication

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“…The effects of two quantitative factors, protein content (1 to 7 %) and glucose addition (1 to 7 %) were evaluated. These parameters were chosen according to the literature for cultivation of lactic acid bacteria in different media (15,16,27) and for protease production by other microbial species (28)(29)(30). In order to determine the mass of each added waste, the protein composition indicated in Table 1 was considered.…”

Section: Factorial Experimental Designmentioning

confidence: 99%

Brewery Wastes Reuse for Protease Production by Lactic Acid Bacteria Fermentation

Mathias

Aguiar

Silva

et al. 2017

Food Technol. Biotechnol.

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SummaryThis study evaluated the use of three solid brewery wastes: brewer's spent grain, hot trub and residual brewer's yeast, as alternative media for the cultivation of lactic acid bacteria to evaluate their potential for proteolytic enzyme production. Initially, a mixture experimental design was used to evaluate the effect of each residue, as well as different mixtures (with the protein content set at 4 %) in the enzyme production. At predetermined intervals, the solid and liquid fractions were separated and the extracellular proteolytic activity was determined. After selecting the best experimental conditions, a second experiment, factorial experimental design, was developed in order to evaluate the protein content in the media (1 to 7 %) and the addition of fermentable sugar (glucose, 1 to 7 %). Among the wastes, residual yeast showed the highest potential for the production of extracellular enzymes, generating a proteolytic extract with 2.6 U/mL in 3 h. However, due to the low content of the fermentable sugars in the medium, the addition of glucose also had a positive effect, increasing the proteolytic activity to 4.9 U/mL. The best experimental conditions of each experimental design were reproduced for comparison, and the enzyme content was separated by ethanol precipitation. The best medium produced a precipitated protein with proteolytic activity of 145.5 U/g.

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