Article
  • Properties of Polyglutamic Acid Produced by Bacillus subtilis ATCC 6633 in Rehydrated Whey Powder Supplemented with Different Carbon Sources
  • Cagri-Mehmetoglu A, van de Venter M
  • 재수화된 유청분말내 Bacillus subtilis ATCC 663에 의해 다른 탄소원들로부터 생산된 폴리글루타믹산의 특징
  • Cagri-Mehmetoglu A, van de Venter M
Abstract
In this study, the use of rehydrated whey powder (RWP) solutions containing different carbon sources (citric acid, ammonium sulfate, or glutamic acid) for γ-poly(glutamic acid) (γ-PGA) by Bacillus subtilis ATCC 6633 was explored. After 72 h of fermentation at 30 oC, cell growth, γ-PGA production, molecular weight by SDS-PAGE, rheological properties and NMR analysis of γ-PGA were determined. The growth of B. subtilis was significantly different during 72 h of fermentation in RWP, medium E, and RWP containing citric acid or glutamic acid. These results showed the dynamic viscosity of the 1% polymer solution was 2.5 Pa·s at 10 1/sec shear rate. The maximum γ-PGA concentration was 1.57 g/100 mL in RWP containing glutamic acid, citric acid and ammonium sulfate. Therefore, RWP as a waste product with being efficient and more economic fermentation medium to produce γ-PGA can be ideal for the industrial production.

Keywords: polyglutamic acid; Bacillus subtilis; whey powder; carbon sources; NMR

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  • Polymer(Korea) 폴리머
  • Frequency : Bimonthly(odd)
    ISSN 0379-153X(Print)
    ISSN 2234-8077(Online)
    Abbr. Polym. Korea
  • 2023 Impact Factor : 0.4
  • Indexed in SCIE

This Article

  • 2015; 39(5): 801-808

    Published online Sep 25, 2015

  • 10.7317/pk.2015.39.5.801
  • Received on Mar 11, 2015
  • Accepted on Apr 18, 2015