Keratinase Fermentation by Bacillus licheniformis KUB-K0006

Main Article Content

Warintorn Eaksuree Akkharadet Prachayakitti Rutjawate Taharnklaew Dietmar Haltrich Sunee Nitisinprasert Suttipun Keawsompong

Abstract

              Keratinase fermentation by Bacillus licheniformis KUB-K0006 was studied at pilot scale. The maximum activity (5.03 U/mL) and productivity (0.21 U/L h) were obtained at 5% (v/v) inoculum, 1.0 vvm aeration rate, without pH control (7.5 initial pH), agitation speed 300 rpm,  at the temperature of 37°C for 24 h. During fermentation, controlled pH 7.5 gave similar enzyme activity to without controlled pH. This condition achieved its maximum productivity for keratinase production in 3 L fermentor. Fermentation scale-up was also studied by varying fermentor size at the volume of 19.5, 70 and 300 L. The profile of pH, growth and keratinase activity were similar in all fermentor sizes. The result suggested that the characteristics of the fermentors had little effect on keratinase production patterns in B. licheniformis KUB-K0006.

Article Details

Section
Research Articles
Author Biographies

Warintorn Eaksuree

Ph.D. student, Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok, Thailand.

Akkharadet Prachayakitti

Research and Development Center of BETAGRO Group, Science Park, Klong Nueng, Klong Luang, Pathum Thani, Thailand.

Rutjawate Taharnklaew

Research and Development Center of BETAGRO Group, Science Park, Klong Nueng, Klong Luang, Pathum Thani, Thailand.

Dietmar Haltrich

Professor, Department of Food Sciences and Technology, Food Biotechnology Laboratory, BOKU-University of Natural Resources and Life Sciences, Vienna, Austria.

Sunee Nitisinprasert

Associate Professor, Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok, Thailand

Suttipun Keawsompong

Assistant  Professor, Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok, Thailand; Special Research Unit: Probiotic and Prebiotics for Health, Center for Advanced Studies for Agriculture and Food (CASAF), Institute for Advanced Studies, Kasetsart University, Bangkok, Thailand.

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