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Effect of carbon and nitrogen sources on simultaneous production of α-amylase and green food packaging polymer by Bacillus sp. CFR 67.

Sreekanth, M. S and Vijayendra, S. V. N. and Joshi, G. J. and Shamala, T. R. (2013) Effect of carbon and nitrogen sources on simultaneous production of α-amylase and green food packaging polymer by Bacillus sp. CFR 67. Journal of Food Science and Technology, 50 (2). pp. 404-408. ISSN 0022-1155

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Abstract

In this paper, effect of different carbon and nitrogen sources, including hydrolysates of rice bran and wheat bran, on simultaneous production of α-amylase (for hydrolysis of starch in food systems) and polyhydroxyalkanoates (PHA, a green biopolymer, which can be used as a packing material for foods) by Bacillus sp. CFR 67 was studied by submerged fermentation. Amongst various carbon sources tested, glucose and sucrose supported production of significantly (P<0.05) higher amount of α-amylase (66 U/ml) and PHA (444 mg/l), respectively. Of the nitrogen sources tested, ammoniumacetate and beef extract led to the production of maximum amount of amylase (36 U/ml) and PHA (592 mg/l), respectively. Supplementation of the production medium with wheat bran hydrolysate (50 ml/l) produced significantly higher amounts of amylase (73 U/ml) and PHA (524 mg/l). Thus this study indicated the potential of agro-residues for the production of value added biomolecules, which can reduce the cost of production of these molecules and enables to reduce the pollution mainly caused by the use of non biodegradable plastics.

Item Type: Article
Uncontrolled Keywords: Amylase Bacillus Carbon Nitrogen Polyhydroxyalkanoates Rice bran hydrolysate Submerged fermentation Wheat bran hydrolysate
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 27 Polymer Chemistry
600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Nov 2013 05:16
Last Modified: 27 Aug 2018 04:19
URI: http://ir.cftri.com/id/eprint/11313

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