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Journal of Environmental Biology

pISSN: 0254-8704 ; eISSN: 2394-0379 ; CODEN: JEBIDP

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    Abstract - Issue Nov 2016, 37 (6)                                     Back


nstantaneous and historical temperature effects on a-pinene

Computational approach for the optimization of keratinase enzyme production from Bacillus cereus

 

T.P. Rajesh, R. Karthick Hari Mathan, S. Rajasekar and B. Anandaraj*

 Department of Biotechnology, Bharathidasan Institute of Technology, Anna University, Trichy-620024, India

*Corresponding Author E-mail: biotechraj@gmail.com

 

 

 

Publication Data

Paper received:

13 October 2015

 

Revised received:

19 May 2016

 

Accepted:

20 August 2016

 

Abstract

Feathers made up of keratin protein are resistant to physical, chemical and environmental factors. Keratins are classified as heterogeneous proteins due to the structure and composition of amino acid. Keratinase enzyme can easily degrade keratin waste and converts into feed stuffs and fertilizers. Keratinase enzyme is secreted by various microorganisms which mostly include fungi, actinomycetes and Bacillus. In the present study, Bacillus cereus KM209198, which was isolated from feather dumped soil for production of keratinase enzyme was selected. Statistical tools Minitab pro 16.1.0.0 and Design expert 7 were used for optimization of keratinase production. Plackett-Burman method was used for identifying variables influencing the enzyme production and further optimized by RSM. Placket-Burman design, four out of seven variables such as glucose, casein, magnesium sulphate and pH were identified. These significant variables were further optimized through hybrid system of response surface methodology. Optimized concentration was identified as glucose 2.5 g l-1, casein 7.5 g l-1, MgSO4-2 g-1 and pH 10. Initially enzyme activity without optimization was 2.2 U ml-1 and after optimization, the enzyme activity was increased upto 3.5 U ml-1.   

 

 

 Key words

Bacillus cereus, Feather degradation, Keratinase production, Keratinolytic activity and Microbial degradation

 

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