ANALYSIS OF NUTRITIONAL FACTORS INFLUENCING THE BIOSYNTHESIS OF AMYLOID BIOEMULSIFIER BE-AM1 APPLICABLE IN FOOD INDUSTRY

Authors

  • Anoop Markande Charotar University of Science and Technology, Gujarat, India
  • Nerurkar, A.S. Department of Microbiology and Biotechnology Centre, Faculty of Science, The Maharaja Sayajirao University of Baroda, Vadodara, Gujarat, India

DOI:

https://doi.org/10.15414/jmbfs.3170

Keywords:

Solibacillus, bioemulsifiers, amyloid, Plackett-Burman, response surface method

Abstract

Thermostable glycoprotein amyloid bioemulsifier BE-AM1 was reported from Solibacillus silvestris AM1. S. silvestris could produce better BE-AM1 in 1% inoculum size and 18h inoculum age. The BE-AM1 production by S. silvestris AM1 has been seen to be unaffected by amending the production and growth medium (Zobel Marine medium) with Carbon and Nitrogen sources. The effects of 16 nutrient factors (from ZM medium) were analyzed statistically by one factor at a time, Plackett-Burman and Response surface methodologies. Among the nutritive factors, yeast extract and peptone were found to be significant, increasing the production quantity of BE-AM1. The time course of production of BE-AM1 was affected significantly by altering the release of the biomolecule from the surface of the bacterium. This will be the first study to analyse the effect of factors influencing the production of industrially important functional amyloid protein from bacterial source having potential in environmental remediation and microbial interaction.

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Published

2021-08-01

How to Cite

Markande, A., & Nerurkar, A. (2021). ANALYSIS OF NUTRITIONAL FACTORS INFLUENCING THE BIOSYNTHESIS OF AMYLOID BIOEMULSIFIER BE-AM1 APPLICABLE IN FOOD INDUSTRY. Journal of Microbiology, Biotechnology and Food Sciences, 11(1), e3170. https://doi.org/10.15414/jmbfs.3170

Issue

Section

Miscellaneous
Received 2020-05-23
Accepted 2021-03-18
Online Published 2021-08-01