Vitamin B12 biosynthesis over waste frying sunflower oil as a cost effective and renewable substrate

Abstract

Statistical experimental designs were used to develop a medium based on waste frying sunflower oil (WFO) and other nutrient sources for production of vitamin B 12 (VB12) by Propionibacterium freudenreichii subsp. freudenreichii PTCC 1674. The production of acetic acid and propionic acid were also evaluated using the same microorganism. The amount of WFO in the media was initially optimized. The amount of 4 % w/v of oil found to be an appropriate amount for production of VB12. A Plackett Burman design was then employed to identify nutrients that have significant effect on the production of VB12 in the WFO media. Dimethylbenzimidazolyl (DMB), cobalt chloride, ferrous sulfate, and calcium chloride were the most important compounds. The level optimization of nutrients as the significant factors was finally performed using response surface methodology based on a central composite design. The model predicted that a medium containing 35.56 mg/L DMB, 14.69 mg/L CoCl 2 .6H 2 O, 5.82 mg/L FeSO 4 .7H 2 O, and 11.41 mg/L CaCl 2 .2H 2 O gives the maximum VB12 production of 2.60 mg/L. The optimized medium provides a final concentration of vitamin 170 % higher than that by the original medium. This study offers valuable insights on a costeffective carbon source for industrial production of food-grade VB12.

Microbial valorization of waste cooking oils for valuable compounds production – a review

“…In a waste frying sunflower oil-based medium, Propionibacterium freudenreichii was able to produce simultaneously vitamin B 12 , propionic acid and acetic acid. Besides WCO concentration, also dimethylbenzimidazolyl, cobalt chloride, ferrous sulfate and calcium chloride was identified as factors having significant effect on vitamin B 12 production (Hajfarajollah, Mokhtarani, Mortaheb, & Afaghi, 2015).…”

“…Despite the undesired substances produced during food frying, which may have an adverse impact on the environment and human health, this cooking process is increasingly popular (Hanisah, Kumar, & Tajul, 2013) since deep frying enhances the sensorial properties (unique fried flavor, golden brown color and crispy texture). As the use of vegetable oils on food frying should not be prolonged, an accumulation of WCO is inevitable (Nayak et al, 2016).…”

Overproduction of lipopeptide biosurfactant by Aneurinibacillus thermoaerophilus HAK01 in various fed-batch modes under thermophilic conditions

“…For a good statistical model, the R 2 value should also be close to 1.0 where a value of 0.7 indicates the weakness of the model. 18 The value of the correlation coefficient, R 2 (93.89%) showed that the regression model provides an accurate description of the experimental data. A reasonable agreement between predicted (85.40%) and adjusted (88.55%) was also observed.…”

Biosynthesis of vitamin B12 by Propionibacterium freudenreichii subsp. shermanii ATCC 13673 using liquid acid protein residue of soybean as culture medium

“…These substrates are available in huge amounts, have very low added values, but are nutrient-rich for microbial growth (carbohydrates, proteins, and minerals). [13][14][15][16] One residue of particular interest in this case is the liquid acid protein residue of soybean (LAPRS), which is obtained as an effluent during the soybean-isolated protein process (SIP). For instance, one single industrial facility for SIP production generates approximately 50,000 m 3 of LAPRS monthly.…”

“…Another interesting factor regarding the use of this microorganism is the possibility of producing vitamin B12 using alternative culture media composed of agroindustry residues. These substrates are available in huge amounts, have very low added values, but are nutrient‐rich for microbial growth (carbohydrates, proteins, and minerals) 13‐16 . One residue of particular interest in this case is the liquid acid protein residue of soybean (LAPRS), which is obtained as an effluent during the soybean‐isolated protein process (SIP).…”