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http://nopr.niscpr.res.in/handle/123456789/31808| Title: | Keratinase production by Bacillus weihenstephanensis PKD5 in solid-state fermentation and its milk clotting potential |
| Authors: | Sahoo, Dipak K Halder, Suman K Das, Arpan Jana, Arijit Paul, Tanmay Thatoi, Hrudayanath Mondal, Keshab C Mohapatra, Pradeep K Das |
| Keywords: | Keratinase;Milk-coagulant;OVAT;RSM;Solid-state fermentation |
| Issue Date: | Apr-2015 |
| Publisher: | NISCAIR-CSIR, India |
| Abstract: | A low cost and energy intensive solid-state fermentation medium was formulated by employing poultry feather for the production of keratinase by Bacillus weihenstephanensis PKD5 following ‘one variable at a time’ (OVAT) and response surface methodology (RSM). After OVAT optimization, four most critical factors were identified with significant increase of enzyme production (2.95-fold). Among them, incubation period, incubation temperature, pH and nitrogen source (ammonium chloride) were further optimized statistically by Box-Behnken RSM. The results of analysis of variance and regression of the second-order model of RSM showed that among the parameters, fermentation time (2.85 d), temperature (34.12°C), pH (7.79) and ammonium chloride (0.5%) had the significant influences on keratinase production. Under the optimized conditions, a maximum enzyme production of 164.9 U/g was achieved, which was 3.17-fold higher. During further investigation on milk clotting property, the enzyme had shown the clotting activity of 43.6 SU/mL, suggesting its usefulness as new source of milk-coagulant for cheese making. |
| Page(s): | 200-207 |
| ISSN: | 0975-0967 (Online); 0972-5849 (Print) |
| Appears in Collections: | IJBT Vol.14(2) [April 2015] |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| IJBT 14(2) 200-207.pdf | 254.76 kB | Adobe PDF | View/Open |
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