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Optimization of microbial culture for production of poly hydroxy butyrate (PHB) by azotobacter beijerinckii DSMZ-1041

Montaser, N ; Sharif University of Technology

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  1. Type of Document: Article
  2. Abstract:
  3. Azotobacter beijerinckii DSMZ 1041 strain was used for production of polyhydroxybutyrate (PHB) and the optimum glucose concentration, as the carbon source and ammonium chloride, as the nitrogen source were obtained 60gr/lit and 0.5gr/lit respectively. The resulting optimum PHB production was investigated 2.95gr/lit. The obtained yield of PHB with respect to glucose (Yp/s) and PHB productivity (Qp) were 0.202 g/g and 0.123 g/lit.hr, respectively. The response surface methodology (RSM) was used to verify the accuracy of the designed experiments. azotobacter beijerinckii microorganism from Deutsch sammlung von microorganismen und zellkulturen(DSMZ) bank is used for production of Poly Hydroxy Butyrate (PHB) with consider optimum condition relative to carbon and nitrogen source at this study. Chloride ammonium as nitrogen source with 0/5, 1 and 2gr/lit concentration and glucose as carbon source with 30, 40, 50 and 60gr/lit concentration is examined until earning best condition of experimental test. increasing of glucose concentration and decreasing of chloride ammonium concentration will be affected as inhibitor culture, therefore boundary limit concentration is determined. The optimized shaking rate, temperature and seed age were obtained 180 rpm, 30°C and 15 hrs, respectively. FT-RI and NMR is revealed biopolymer corrected at solution. The maximum biopolymer P (3HB) concentration was obtained 2.95g/lit corresponding to 6.5g/lit biomass concentration and 14.6 gr/lit carbon consumption using 60gr/lit glucose and 0.5gr/lit chloride ammonium as media after 24 hours. In this media Yp/s and Qp were 0.202g/g and 0.123g/lit.h respectively
  4. Keywords:
  5. Batch fermentation ; Biodegradable ; Bioplastic ; Biopolymer ; Poly-•-hydroxybutyrate (PHB) ; Polyhydroxyalkanoate
  6. Source: World Applied Sciences Journal ; Volume 14, Issue SPL ISS 3 , 2011 , Pages 72-82 ; 18184952 (ISSN)
  7. URL: http://www.idosi.org/wasj/wasj14(Food&Environment)11/11.pdf