Polyhydroxybutyrate (PHB) Production via Bioconversion Using Bacillus pumilus in Liquid Phase Cultivation of the Biomass of Arthrospira platensis Hydrolysate as a Carbon Source

Werlang, Eliana Betina; Moraes, Leonardo Bastos; Müller, Maria Viviane Gomes; Julich, Jennifer; Corbellini, Valeriano Antônio; Neves, Fábio de Farias; Souza, Diego de; Benitez, Lisianne Brittes; Schneider, Rosana de Cássia de Souza

doi:10.1007/s12649-020-01213-z

Cited by 7 publications

(2 citation statements)

References 48 publications

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“…B. thuringiensis SBC4 produced 43.95% (0.4 g/L) of PHB using glucose and corn cob [ 87 ]. Recently, Werlang et al reported that Bacillus pumilus could produce PHB using the hydrolysate of the Arthrospira platensis biomass as carbon sources, in addition to glucose [ 88 ]. The average production during the experiments was 1.2 mg of PHB from 0.4 g of bacterial biomass [ 88 ].…”

Section: Resultsmentioning

confidence: 99%

Two-Stage Polyhydroxyalkanoates (PHA) Production from Cheese Whey Using Acetobacter pasteurianus C1 and Bacillus sp. CYR1

et al. 2021

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Cheese whey (CW) can be an excellent carbon source for polyhydroxyalkanoates (PHA)-producing bacteria. Most studies have used CW, which contains high amounts of lactose, however, there are no reports using raw CW, which has a relatively low amount of lactose. Therefore, in the present study, PHA production was evaluated in a two-stage process using the CW that contains low amounts of lactose. In first stage, the carbon source existing in CW was converted into acetic acid using the bacteria, Acetobacter pasteurianus C1, which was isolated from food waste. In the second stage, acetic acid produced in the first stage was converted into PHA using the bacteria, Bacillus sp. CYR-1. Under the condition of without the pretreatment of CW, acetic acid produced from CW was diluted at different folds and used for the production of PHA. Strain CYR-1 incubated with 10-fold diluted CW containing 5.7 g/L of acetic acid showed the higher PHA production (240.6 mg/L), whereas strain CYR-1 incubated with four-fold diluted CW containing 12.3 g/L of acetic acid showed 126 mg/L of PHA. After removing the excess protein present in CW, PHA production was further enhanced by 3.26 times (411 mg/L) at a four-fold dilution containing 11.3 g/L of acetic acid. Based on Fourier transform infrared spectroscopy (FT-IR), and 1H and 13C nuclear magnetic resonance (NMR) analyses, it was confirmed that the PHA produced from the two-stage process is poly-β-hydroxybutyrate (PHB). All bands appearing in the FT-IR spectrum and the chemical shifts of NMR nearly matched with those of standard PHB. Based on these studies, we concluded that a two-stage process using Acetobacter pasteurianus C1 and Bacillus sp. CYR-1 would be applicable for the production of PHB using CW containing a low amount of lactose.

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Section: Resultsmentioning

confidence: 99%

Two-Stage Polyhydroxyalkanoates (PHA) Production from Cheese Whey Using Acetobacter pasteurianus C1 and Bacillus sp. CYR1

et al. 2021

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“…Subsequently, the immersion oil was added to the slides, the cells were screened by 1,000 X magnification using phase contrast microscopy (Leica, Tokyo, Japan). 26…”

Section: Microscopic Examination Of Phb By Sudan Black B Stainmentioning

confidence: 99%

Biorefining Polyvinyl Alcohol (PVA) by Enterobacter cloacae and its Polyhydroxy Butyrate (PHB) Production Ability

Shyam

Rajkumar

Ramya

et al. 2021

Industrial Biotechnology

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Polyvinyl alcohol (PVA) is a synthetic polymer widely used for industrial applications and having negative impacts on the environment. In this work, we present a novel, potent PVA degrader, MBB8, isolated from the Gulf of Mannar. MBB8 was identified as Enterobacter cloacae based molecular analysis using 16S rRNA gene sequence as well as biochemical and evolutionary distance analysis. This is the first report of a PVA degrader from the Enterobacter genus. The results showed 83% of the PVA present in the culture medium was degraded by E. cloacae MBB8 after 48 h of incubation with 30°C at 145 rpm agitation. The results obtained from FTIR showed notable differences in PVA-degradation stretches (3,000 to 3,300 cm -1 and 2,500 to 3,000 cm -1 ) at 24 and 48 h, respectively, compared with control (before degradation of PVA). The effects of carbon and nitrogen sources for PVA degradation were also identified. The results revealed nitrogen sources significantly increase PVA-degrading enzyme production (83 U/mL enzyme activity). Furthermore, culturing E. cloacae MBB8 in M9 minimal medium containing 1% PVA accumulated polyhydroxyl butyrate (PHB) inside the cell. The PHB was purified and characterized by UV-spectroscopy. Further, the PHB was chemically converted into monomer and studied using gas chromatography coupled mass spectrometry (GC-MS). Overall, our results suggest that E. cloacae MBB8 is capable of degrading PVA and accumulate PHB that could be exploited industrially.

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Mechanical Properties of Natural Material‐Based Packaging Films: Current Scenario

George,

Muhammed Navaf,

Raju

et al. 2023

Natural Materials for Food Packaging Application

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Polyhydroxybutyrate (PHB) Production via Bioconversion Using Bacillus pumilus in Liquid Phase Cultivation of the Biomass of Arthrospira platensis Hydrolysate as a Carbon Source

Cited by 7 publications

References 48 publications

Two-Stage Polyhydroxyalkanoates (PHA) Production from Cheese Whey Using Acetobacter pasteurianus C1 and Bacillus sp. CYR1

Two-Stage Polyhydroxyalkanoates (PHA) Production from Cheese Whey Using Acetobacter pasteurianus C1 and Bacillus sp. CYR1

Biorefining Polyvinyl Alcohol (PVA) by Enterobacter cloacae and its Polyhydroxy Butyrate (PHB) Production Ability

Mechanical Properties of Natural Material‐Based Packaging Films: Current Scenario

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