Biosynthesis of Poly(3-hydroxybutyrate) from Cheese Whey by Bacillus megaterium NCIM 5472
Microbial polyhydroxyalkonate such as homopolyester of poly(3-hydroxybutyrate) (PHB) was produced from cheese whey by Bacillus megaterium NCIM 5472. Due to their numerous potential industrial applications, the focus was given to competently enhance the amount of PHB produced. The amount of PHB produced from whole cheese whey, and ultrafiltered cheese whey was first compared, and after observing a rise in PHB production by using ultrafiltered cheese whey, cheese whey permeate was chosen for further analysis. The presence of PHB was then confirmed by GCMS. Since the main aim of the study was to increase the amount of PHB produced through batch fermentation, various process parameters like time, pH, C/N ratio, etc. were optimized. After optimization, it was found that B. megaterium NCIM 5472 was capable of accumulating 75.5% of PHB of its dry weight and a PHB yield of 8.29 g/L. The chemical structure of the polymer was further analyzed by using FTIR and NMR spectroscopy methods. Also, the physical and thermal properties were studied by using Differential scanning calorimetry and Thermogravimetric analysis. It was found that the polymer produced had excellent thermal stability, thus allowing the possibility to exploit its properties for industrial purposes such as adhesives, packaging materials, etc.
KeywordsBiopolymer Poly(3-hydroxybutyrate) Bacillus megaterium Cheese whey permeate
The authors wish to express their sincere thanks to the management of SRM Institute of Science and Technology and Department of Biotechnology for the research facilities and their constant support throughout this research study. We would also like to thank Dr. M. Venkatesh Prabhu, Assistant Professor (S.G) for his technical help during this research.
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