| Autor: |
John Babu D; Department of Biotechnology, Vignan's Foundation for Science, Technology and Research, Vadlamudi, India., Balumahendra K; Department of Biotechnology, Vignan's Foundation for Science, Technology and Research, Vadlamudi, India., Venkateswarulu TC; Department of Biotechnology, Vignan's Foundation for Science, Technology and Research, Vadlamudi, India., Sathish T; Aurovaccines Private Limited, Hyderabad, India. |
| Jazyk: |
angličtina |
| Zdroj: |
Preparative biochemistry & biotechnology [Prep Biochem Biotechnol] 2024 May 07, pp. 1-10. Date of Electronic Publication: 2024 May 07. |
| DOI: |
10.1080/10826068.2024.2344500 |
| Abstrakt: |
α-Galactosidase (α-GAL) is a class of hydrolase that releases galactose from galacto-oligosaccharides and synthetic substrates such as pNPG. In this study, the production of α-GAL by Actinoplanes utahensis B1 in submerged fermentation was enhanced by using statistical methods. The effects of temperature, pH, and inoculum percentage on enzyme secretion were optimized using BBD of RSM. The optimized process was scaled up from the shake flask to the laboratory scale (5 L) and to pilot scale (30 L) using K L a based scale-up strategy. By using BBD, a maximum yield of 62.5 U/mL was obtained at a temperature of 28 °C, a pH of 6.9, and an inoculum of 6.4%. Scale-up was performed successfully and achieved a yield of 74.4 U/mL and 76.8 U/mL in laboratory scale and pilot scale fermenters. The TOST was performed to validate the scale-up strategy and the results showed a confidence level of 95% for both scales indicating the perfect execution of scale-up procedure. Through the implementation of BBD and scale-up strategy, the overall enzyme yield has been significantly increased to 76%. This is the first article to explore the scale-up of α-GAL from the A. utahensis B1 strain and provide valuable insights for industrial applications. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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