High-energy ball milling treatment of soybean for Bacillus thuringiensis culture media
| Autor: | Michell Urzua-Valenzuela, Erick A. Juarez-Arellano, Mykola Kakazey, Crisanto Roldan-Sabino, Rigoberto Martinez-Garcia, A.K. Navarro-Mtz |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
0301 basic medicine Microbiological Techniques Microorganism Soybean meal Bacillus thuringiensis Carbohydrates Bioengineering Chemical Fractionation 01 natural sciences Applied Microbiology and Biotechnology High-Energy Shock Waves Matrix (chemical analysis) 03 medical and health sciences 010608 biotechnology Food science Biomass Ball mill chemistry.chemical_classification biology Chemistry digestive oral and skin physiology fungi food and beverages Substrate (chemistry) biology.organism_classification Reducing sugar Culture Media 030104 developmental biology Fermentation Soybeans Sugars Biotechnology |
| Zdroj: | Journal of bioscience and bioengineering. 128(3) |
| ISSN: | 1347-4421 |
| Popis: | Soybean meal has been intensively used as a substrate in culture media for several microorganisms. However, the fermentable sugar containing the soybean needs to be released from the solid matrix through different processes. Against this backdrop, the present study explores the use of high-energy ball milling as a one-step treatment method for expedited production of fermentable sugars of textured soybean. The best result is observed after only 5 min of milling, obtaining 34.1 times more fermentable sugars than untreated textured soybean, and 2.5 times more than commercially used soybean meal. Notably, the textured soybean ball-milled has been used as a substrate for Bacillus thuringiensis var. kurstaki HD-73 fermentation. The cell and spore production is also compared with a standard Rowe media. The maximum cell concentration obtained in the entire fermentation process using ball-milled textured soybean media is found to be higher than the concentration obtained using the standard Rowe media. In addition, it is observed that there is a direct correlation between maximum cell production and reducing sugar concentration generated by the high-energy ball milling treatment. No fermentation inhibitors or by-products are generated during the physical treatment. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect