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

Authors

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

DOI:

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

Keywords:

Pseudomonas putida SS9, Polyhydroxyalkanoate, Volumetric oxygen transfer coefficient

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.

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Published

2021-03-11

How to Cite

Bose, S. A. ., Raja, S. ., Jeyaram, K. ., Arockiasamy, S. ., & Velmurugan, S. . (2021). INVESTIGATION OF FERMENTATION CONDITION FOR PRODUCTION ENHANCEMENT OF POLYHYDROXYALKANOATE FROM CHEESE WHEY BY PSEUDOMONAS SP. Journal of Microbiology, Biotechnology and Food Sciences, 9(5), 890–898. https://doi.org/10.15414/jmbfs.2020.9.5.890-898

Issue

Section

Biotechnology
Received 2021-03-11
Online Published 2021-03-11