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Effect of Rheology on Producing Protease from Bacillus Subtilis through the Shake Flux into the Fermentor

Hosseini, Amin | 2022

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  1. Type of Document: M.Sc. Thesis
  2. Language: Farsi
  3. Document No: 55702 (06)
  4. University: Sharif University of Technology
  5. Department: Chemical and Petroleum Engineering
  6. Advisor(s): Roostaazad, Reza
  7. Abstract:
  8. In this research, the optimization of culture medium and process conditions for the production of alkaline protease enzyme from Bacillus subtilis ATCC6633 strain for use in the detergent industry has been discussed. Among all the conditions affecting the growth and production of enzymes, the stirrer cycle in the fermenter, which causes different shear rates and is one of the most important factors in the amount of mixing and aeration, was chosen for further study. At first, the results obtained from the incubator shaker were carefully examined, and then different checks were made to adjust the fermenter stirrer speed through diagrams in three flow states: 1-laminar, 2-transitional, and 3-turbulent. In this study, the optimal conditions of the incubator shaker were used to transfer to the 30 liter fermenter. The optimal culture conditions in the shaker incubator that were examined in the previous study include the vessel environment containing soybean meal, 10 grams per liter; magnesium sulfate, 5 grams per liter; calcium chloride, 1.5 grams per liter; It is at pH=8 with the percentage of inoculation (4% v/v ) and incubated at 37 degrees Celsius with a speed of 170 rpm. The purpose of this study is to find the optimal speed of the stirrer to obtain the maximum production of alkaline protease enzyme.The obtained results showed that the highest production of protease is in the transitional flow state with a stirring speed of 500 rpm. The amount of protease produced from the 30 liter fermenter was 6.6 times more than that of the incubator shaker. The production time of protease enzyme in the fermenter has decreased by 62.5% compared to the shaker incubator (while maintaining the activity), which is important in the industrial production of the enzyme by reducing the cost and energy consumption
  9. Keywords:
  10. Bacillus Subtilis ; Alkaline Protease ; Fermenters ; Optimization ; Aeration ; Rheology

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