Response surface optimization of poly-β-hydroxybutyrate synthesized by Bacillus cereus L17 using acetic acid as carbon source

Huang, Zida; Liang, Boya; Wang, Fang; Ji, Yan; Gu, Pengfei; Fan, Xiangyu; Li, Qiang

doi:10.1016/j.ijbiomac.2023.125628

Cited by 8 publications

(2 citation statements)

References 37 publications

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“…The parameter levels were determined through preliminary experiments. Box-Behnken design (BBD) was used to improve recombinant GtfB production, considering the optimized levels of variables [30]. The initial substrate concentration (X 1 , (g dm −3 , %), Air-flow rate (X 2 , vvm) and pH (X 3 ) were chosen as independent variables (Table 1).…”

Section: Statistical Analysis 2141 Experimental Design and Optimizationmentioning

confidence: 99%

Optimization of 4,6-α and 4,3-α-Glucanotransferase Production in Lactococcus lactis and Determination of Their Effects on Some Quality Characteristics of Bakery Products

Niçin,

Zehir-Şentürk,

Özkan

et al. 2024

Foods

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In this study, the production of 4,6-α (4,6-α-GTase) and 4,3-α-glucanotransferase (4,3-α-GTase), expressed previously in Lactococcus lactis, was optimized and these enzymes were used to investigate glycemic index reduction and staling delay in bakery products. HP–SEC analysis showed that the relevant enzymes were able to produce oligosaccharides from potato starch or malto-oligosaccharides. Response Surface Methodology (RSM) was used to optimize enzyme synthesis and the highest enzyme activities of 15.63 ± 1.65 and 19.01 ± 1.75 U/mL were obtained at 1% glucose, pH 6, and 30 °C for 4,6-α-GTase and 4,3-α-GTase enzymes, respectively. SEM analysis showed that both enzymes reduced the size of the starch granules. These enzymes were purified by ultrafiltration and used to produce bread and bun at an enzyme activity of 4 U/g, resulting in a decrease in the specific volume of the bread. It was found that the estimated glycemic index (eGI) of bread formulated with 4,6-α-GTase decreased by 18.01%, and the eGI of bread prepared with 4,3-α-GTase decreased by 13.61%, indicating a potential delay in staling. No significant differences were observed in the sensory properties of the bakery products. This is the first study showing that 4,6-α-GTase and 4,3-α-GTase enzymes have potential in increasing health benefits and improving technological aspects regarding bakery products.

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Section: Statistical Analysis 2141 Experimental Design and Optimizationmentioning

confidence: 99%

Optimization of 4,6-α and 4,3-α-Glucanotransferase Production in Lactococcus lactis and Determination of Their Effects on Some Quality Characteristics of Bakery Products

Niçin,

Zehir-Şentürk,

Özkan

et al. 2024

Foods

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“…The available strategies of biomass waste pretreatment are classified as physical, chemical, physical-chemical, and biological. Recently, acetic acid was used as a carbon source for poly-β-hydroxybutyrate using Bacillus cereus L17 strain [17]. In some studies, Halomonas sp., a Gram-negative bacterium belonging to the Halophile family that can tolerate a saline medium, was used for the production of PHB from glycerol and glucose [18].…”

Section: Introductionmentioning

confidence: 99%

Poly(3-hydroxybutyrate) Production from Lignocellulosic Wastes Using Bacillus megaterium ATCC 14581

Senila,

Gál,

Kovacs

et al. 2023

Polymers

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This study aimed to analyze the production of poly(3-hydroxybutyrate) (PHB) from lignocellulosic biomass through a series of steps, including microwave irradiation, ammonia delignification, enzymatic hydrolysis, and fermentation, using the Bacillus megaterium ATCC 14581 strain. The lignocellulosic biomass was first pretreated using microwave irradiation at different temperatures (180, 200, and 220 °C) for 10, 20, and 30 min. The optimal pretreatment conditions were determined using the central composite design (CCD) and the response surface methodology (RSM). In the second step, the pretreated biomass was subjected to ammonia delignification, followed by enzymatic hydrolysis. The yield obtained for the pretreated and enzymatically hydrolyzed biomass was lower (70.2%) compared to the pretreated, delignified, and enzymatically hydrolyzed biomass (91.4%). These hydrolysates were used as carbon substrates for the synthesis of PHB using Bacillus megaterium ATCC 14581 in batch cultures. Various analytical methods were employed, namely nuclear magnetic resonance (1H-NMR and13C-NMR), electrospray ionization mass spectrometry (EI-MS), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FT-IR), and thermogravimetric analysis (TGA), to identify and characterize the extracted PHB. The XRD analysis confirmed the partially crystalline nature of PHB.

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Natural Products Produced by the Species of Bacillus cereus Group: Recent Updates

Azizoglu,

Argentel‐Martínez,

Peñuelas‐Rubio

et al. 2024

Journal of Basic Microbiology

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Bacillus cereus group produces diverse antimicrobial compounds through different metabolic pathways, including amino acid‐based compounds, sugar derivatives, volatile and miscellaneous compounds. These antimicrobial compounds exhibit antibacterial and antifungal activities against various plant pathogens, promoting plant growth and enhancing tolerance to abiotic stresses. They also exhibit nematicidal activities against plant nematodes and antagonistic effects against pathogens in aquatic animals, promoting growth and inducing immune responses. Moreover, B. cereus group bacteria play a significant role in bioremediation by breaking down or neutralizing environmental pollutants, such as plastics, petroleum products, heavy metals, and insecticides. They produce enzymes like laccases, lipases, proteases, and various oxidases, contributing to the degradation of these pollutants. In the food industry, they can cause food poisoning due to their production of enterotoxins. However, they are also utilized in various industrial applications, such as producing environmentally friendly bio‐based materials, biofertilizers, and nanoparticles. Notably, B. cereus transforms selenite into selenium nanoparticles, which have health benefits, including cancer prevention. In summary, B. cereus group bacteria have diverse applications in agriculture, bioremediation, industry, and medicine, contributing to sustainable and eco‐friendly solutions across multiple fields. In this review, we have revised B. cereus group and the characteristics of every species; we have also highlighted the more important compounds secreted by the species of B. cereus group and the applications of these compounds. The aim is to explain the available secondary metabolites to classify the species from this group, increasing the knowledge about taxonomy of this group.

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Response surface optimization of poly-β-hydroxybutyrate synthesized by Bacillus cereus L17 using acetic acid as carbon source

Cited by 8 publications

References 37 publications

Optimization of 4,6-α and 4,3-α-Glucanotransferase Production in Lactococcus lactis and Determination of Their Effects on Some Quality Characteristics of Bakery Products

Optimization of 4,6-α and 4,3-α-Glucanotransferase Production in Lactococcus lactis and Determination of Their Effects on Some Quality Characteristics of Bakery Products

Poly(3-hydroxybutyrate) Production from Lignocellulosic Wastes Using Bacillus megaterium ATCC 14581

Natural Products Produced by the Species of Bacillus cereus Group: Recent Updates

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