Phorbol Esters Degradation and Enzyme Production by Bacillus using Jatropha Seed Cake as Substrate

Abstract

The purposes of this research were to evaluate phorbol esters (PEs) degradation rate and enzyme production yield using submerged fermentation (SMF) as screening method and further using solid-state fermentation (SSF) as pilot scale-up study. SMF was carried out with 20 g seed cake in 100 ml minimal salt medium for 7 days incubation, while SSF was done with 20 g seed cake at 50% moisture content for 9 days incubation. Bacillus strains grew well on J. curcas seed cake with 10 8 -10 11 CFU/ ml in SMF for 3 days incubation, while they were 10 8 -10 10 CFU/ g in SSF. PEs reduced 76. 5%, 77.1%, 78.4%, 85.5%, and 92.0% in SMF with B. smithii G16, B. sonorensis D12, B. licheniformis A3, B. subtilis H8 and B. coagulans C45 for 3 days incubation, respectively, and PEs completed degraded by these five strains for 7 days incubation. Maximum amylase, cellulase, lipase, pectinase, protease and xylanase productions in SMF were observed in B. sonorensis D12 (5.49 ± 0.49 U/ ml; day 7), B. subtilis H8 (17.03 ± 4.90 U/ ml; day 2), B. licheniformis A3 (59.03 ± 0.26 U/ ml; day 7), B. sonorensis D12 (1.70 ± 0.04 U/ ml; day 3), B. coagulans C45 (15.95 ± 0.35 U/ ml; day 7) and B. smithii G16 (1.40 ± 0.01 U/ ml; day 3), respectively. For SSF, PEs were reduced 86.0%, 83.2%, and 93.0% with B. sonorensis D12, B. subtilis H8 and B. smithii G16 for 3 days incubation, respectively. Maximum amylase, cellulase, lipase, pectinase, protease and xylanase productions in SSF were observed in B. smithii G16 (16.08 ± 0.36 U/ g; day 4), B. sonorensis D12 (2.94 ± 0.06 U/ g; day 2), B. smithii G16 (3.87 ± 0.64 U/ g; day 4), B. sonorensis D12 (8.13 ± 1.06 U/ g; day 2), B. smithii G16 (14.13 ± 0.30 U/ g; day 4) and B. smithii G16 (9.72 ± 0.97 U/ g; day 3), respectively. J. curcas seed cake could be detoxified by Bacillus and the high-protein seed cake could be potentially used for enzyme production in industry.

Current Strategies for the Detoxification of Jatropha curcas Seed Cake: A Review

“…In submerged cultivation with JCC, five strains of Bacillus sp. were shown to degrade PEs . After 3 days of cultivation, the percentage of degradation varied from 76.5% to 92.0%, while a seven day cultivation period enabled complete degradation of PEs.…”

“…Solid culture increased the velocity of PE degradation, with a three day period resulting in degradation of between 86% and 93% of PEs, depending on the tested strain. Under both culture conditions, these bacteria also secreted enzymes of industrial interest, including amylase, cellulase, lipase, pectinase, protease, and xylanase …”

Detoxification ofJatropha curcasseed cake by a new soil-borneEnterobacter cloacaestrain

“…The results are in agreement with the findings of Chang et al . (), who affirmed that the PE content was reduced by 86·0% by solid‐state fermentation of JSC at 50% moisture content.…”

Biorenewable chemicals: Feedstocks, technologies and the conflict with food production

“…5 after the extraction of oil from oil seeds has been a popular platform for the production of these enzymes. Though oil seeds like palm, sunflower, rapeseed and canola have mostly been used for the production of biofuels, several value added chemicals and enzymes can also be produced from the cake residue [63][64][65].…”