Assessment and optimization of xylanase production using co-cultures of Bacillus subtilis and Kluyveromyces marxianus

Date

2018-06-25

Author

Yardimci, Gozde Oren
Çekmecelioğlu, Deniz

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Co-cultures of Bacillus subtilis and Kluyveromyces marxianus were investigated in submerged fermentation for xylanase production at shake-flask scale. Xylanase production markedly increased when arabinose, xylose, or hazelnut shells were used as the single carbon source. Maximal xylanase of 49.5 IU/mL was achieved with 4% B. subtilis, 4% K. marxianus, 40% solid load of hazelnut shells, and pH 7.0. Overall, xylanase was enhanced by 4.4-fold compared to initial un-optimized monoculture production and 2.8-fold compared to initial un-optimized co-cultured production, after optimization by response surface method.

Subject Keywords

Biotechnology, Agricultural and Biological Sciences (miscellaneous), Environmental Science (miscellaneous)

URI

https://hdl.handle.net/11511/35150

Collections

Department of Food Engineering, Article