Immobilized Cells of Bacillus circulans ATCC 21783 on Palm Curtain for Fermentation in 5 L Fermentation Tanks

Abstract

Palm curtain was selected as carrier to immobilize Bacillus circulans ATCC 21783 to produce β-cyclodextrin (β-CD). The influence for immobilization to CGTase activity was analyzed to determine the operation stability. 83.5% cyclodextrin glycosyltransferases (CGTase) of the 1st cycle could be produced in the 7th cycle for immobilized cells, while only 28.90% CGTase was produced with free cells. When palm curtain immobilized cells were reused at the 2th cycle, enzyme activities were increased from 5003 to 5132 U/mL, which was mainly due to physical adsorption of cells on palm curtain with special concave surface structure. Furthermore, conditions for expanded culture of immobilized cells in a 5 L fermentation tank were optimized through specific rotation speed procedure (from 350 r/min to 450 r/min with step size of 50 r/min) and fixed ventilation capacity (4.5 L/min), relations between biomass, enzyme activity, pH, and oxygen dissolution was investigated, and the fermentation periods under the two conditions were both 4 h shorter. Compared with free cell, immobilized cell was more stable, effective, and had better application potential in industries.

Synthesis and characterisation of Saccharomyces cerevisiae immobilised cells from cashew apple bagasse

“…The cell density was 1.21 × 10 8 cells g -1 for cells immobilised for 24 h. While for cells immobilised for 48 h, the cell density was 1.71 × 10 8 cells g -1 . These results are in agreement with the work of the authors (Żur et al 2016;Wang et al 2018), who observed that cell immobilisation is a time-dependent process and they attribute this dependence to two main factors: cell multiplication and the formation of a strong and irreversible adhesion. The high cell load presented in this work can be attributed to the average size of supports and the immobilisation time.…”

First Development of a Biotechnological Ferment Based on a Consorsium of the Genus <i>Bacillus</i> for the Optimization of the Fermentation Process of Cassava Tubers

“…Bacillus subtilis and Bacillus amyloliquefaciens are widely used to produce fermented foods from soybeans and locust beans in Asian, and West African countries [17] [18]. Immobilized Cells of Bacillus circulans ATCC 21783 on palm curtain for fermentation and Daqu (a traditional fermentation starter for the production of baijiu and vinegar) and its derived products have been demonstrated [19] [20]. In addition Bacillus strains were further used as starters and tested for their ability to ferment several foods [21].…”

Novel biotechnological approaches to improving aromas and flavors of legume‐derived food products

“…Eş et al (2016) and J. Wang et al (2018) demonstrated that the immobilization of Bacillus spp. on chitosan matrices and palm curtain, respectively, also led to improved CD production.…”

“…Within a 10‐day period, immobilized B. firmus produced 5.8‐fold more β‐CD than free B. firmus , and immobilized B. sphaericus produced 4.3‐fold more β‐CD than free B. sphaericus (Moriwaki et al, 2014). Eş et al (2016) and J. Wang et al (2018) demonstrated that the immobilization of Bacillus spp. on chitosan matrices and palm curtain, respectively, also led to improved CD production.…”