Please use this identifier to cite or link to this item: http://nopr.niscair.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
URI: http://hdl.handle.net/123456789/31808
ISSN: 0975-0967 (Online); 0972-5849 (Print)
Appears in Collections:IJBT Vol.14(2) [April 2015]

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