Formulation of food processing wastes for co-production of bacterial pectinase and cellulase enzymes

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2022-5-16

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Özzeybek, Mehlika

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Production of enzymes has always been the focus of research with its ever-increasing application area, yet it is an expensive process due to the need for pure carbon sources to carry out the production. Exploring new ways to reduce cost while maximizing enzyme production is an ongoing battle, even in today's opportunities. In this research, a mixture of food wastes was valorized and bacterial pectinase and cellulase were co-produced. Optimum proportions of the hazelnut shells, orange peel, and apple pomace in the fermentation medium were determined by the Extreme Vertices Mixture Design (EVMD) method for the purpose of enhancing the pectinase and cellulase production by Bacillus subtilis. Enzyme activities from the mixed medium were compared with a single feedstock medium. The fermentation medium was prepared by pretreating the mixture of feedstocks with acid and then fortifying with minerals. Bacillus subtilis was grown in the fermentation medium at 30°C and pH 7 for 72 h. Optimum proportions for the feedstocks were found to be 50% hazelnut shells, 30% orange peel, and 20% apple pomace. Pectinase and cellulase activity resulted from the optimum mixture properties were 8.27 U/mL, and 0.5 U/mL, respectively. It was also observed that pectinase and cellulase activity resulted from only hazelnut shells medium were 5.95 U/mL and 0.49 U/mL respectively, which indicates that pectinase production was increased by 40% while cellulase change was insignificant. Furthermore, it was observed that pectinase production from hazelnut shells medium was higher than apple pomace and orange peel medium. This research proved that pectinase production from a single feedstock fermentation medium could be enhanced by applying a mixture of food wastes.

Subject Keywords

Mixture design, Cellulase, Polygalacturonase, Bacillus subtilis, Single feedstock, Mixed feedstock

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https://hdl.handle.net/11511/97371

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Graduate School of Natural and Applied Sciences, Thesis

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Formulation of apple pomace, orange peel, and hazelnut shell mix for co-production of bacterial pectinase and cellulase enzymes by mixture design method Ozzeybek, Mehlika; Çekmecelioğlu, Deniz (2022-02-01) The cost of enzyme is high due to mostly pure carbon and nitrogen sources. Thus, there is a still need for exploring alternative feedstock to enhance enzyme production and reduce the cost. In this study, proportions of apple pomace, orange peels, and hazelnut shells were formulated by the extreme vertices mixture design (EVMD) method in an attempt to enhance co-production of bacterial pectinase and cellulase enzymes in comparison to production medium with single feedstock. Bacillus subtilis was grown in fer...
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Citation Formats

M. Özzeybek, “Formulation of food processing wastes for co-production of bacterial pectinase and cellulase enzymes,” M.S. - Master of Science, Middle East Technical University, 2022.