title: Effect of carbon and nitrogen sources on simultaneous production of α-amylase and green food packaging polymer by Bacillus sp. CFR 67.
abstract: In this paper, effect of different carbon and nitrogen sources, including hydrolysates of rice bran and wheat bran, on simultaneous production of α-amylase (for hydrolysis of starch in food systems) and polyhydroxyalkanoates (PHA, a green biopolymer, which can be used as a packing material for foods) by Bacillus sp. CFR 67 was studied by submerged fermentation. Amongst various carbon sources tested, glucose and sucrose supported production of significantly (P < 0.05) higher amount of α-amylase (66 U/ml) and PHA (444 mg/l), respectively. Of the nitrogen sources tested, ammonium acetate and beef extract led to the production of maximum amount of amylase (36 U/ml) and PHA (592 mg/l), respectively. Supplementation of the production medium with wheat bran hydrolysate (50 ml/l) produced significantly higher amounts of amylase (73 U/ml) and PHA (524 mg/l). Thus this study indicated the potential of agro-residues for the production of value added biomolecules, which can reduce the cost of production of these molecules and enables to reduce the pollution mainly caused by the use of non biodegradable plastics.
authors.affiliation: Department of Food Microbiology, CSIR-Central Food Technological Research Institute, Mysore, 570020 India.
authors.forename: M S
authors.initials: MS
authors.lastname: Sreekanth
authors.affiliation: Department of Food Microbiology, CSIR-Central Food Technological Research Institute, Mysore, 570020 India.
authors.forename: S V N
authors.initials: SV
authors.lastname: Vijayendra
authors.affiliation: Department of Food Microbiology, CSIR-Central Food Technological Research Institute, Mysore, 570020 India.
authors.forename: G J
authors.initials: GJ
authors.lastname: Joshi
authors.affiliation: Department of Food Microbiology, CSIR-Central Food Technological Research Institute, Mysore, 570020 India.
authors.forename: T R
authors.initials: TR
authors.lastname: Shamala
keywords: Amylase; Bacillus; Carbon; Nitrogen; Polyhydroxyalkanoates; Rice bran hydrolysate; Submerged fermentation; Wheat bran hydrolysate