Valorisation of date fruits by-products for the production of biopolymer polyhydroxybutyrate (PHB) using the bacterial strain Bacillus paramycoides

IF 3.6 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Italian Journal of Food Science Pub Date : 2022-08-23 DOI:10.15586/ijfs.v34i3.2236

Z. Chekroud, Leila Djerrab, A. Rouabhia, Mohamed Abdesselem Dems, Imane Atailia, Faiçal Djazy, M. Smadi

{"title":"Valorisation of date fruits by-products for the production of biopolymer polyhydroxybutyrate (PHB) using the bacterial strain Bacillus paramycoides","authors":"Z. Chekroud, Leila Djerrab, A. Rouabhia, Mohamed Abdesselem Dems, Imane Atailia, Faiçal Djazy, M. Smadi","doi":"10.15586/ijfs.v34i3.2236","DOIUrl":null,"url":null,"abstract":"The aim of this research was to study the valorization of the date fruit by-product by conversion of date syrup into biopolymer polyhydroxybutyrate (PHB), based on the metabolic capacity of the bacterial strain Bacillus paramycoides to accumulate PHB from date syrup. Total reducing sugars in date syrup was essayed using 3',5-dinitrosalicylic acid (DNS) and HPLC methods. Bacillus paramycoides was isolated from soil of the botanic garden of Skikda university, Algeria. The accumulated PHB was extracted using chloroform. It was quantified as crotonic acid in concentrated sulfuric acid (H2SO4) by spectrophotometry at 300nm. Date syrup is characterized by high levels of total sugars (79.66 g/L) with 31.86 g/L of total reducing sugars. PHB accumulation reached its maximum (104.3 ug/mL) after 96 h of incubation at pH 7 and temperature 37°C using Tryptophane as the nitrogen source and acid pretreated syrup at a concentration of 8%. HPLC analysis on Aminex HPX-87H showed that the produced PHB from date syrup is characterized by a chromatogram peak with a retention time at 22.5 min.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.6000,"publicationDate":"2022-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"4","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Italian Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.15586/ijfs.v34i3.2236","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 4

Abstract

The aim of this research was to study the valorization of the date fruit by-product by conversion of date syrup into biopolymer polyhydroxybutyrate (PHB), based on the metabolic capacity of the bacterial strain Bacillus paramycoides to accumulate PHB from date syrup. Total reducing sugars in date syrup was essayed using 3',5-dinitrosalicylic acid (DNS) and HPLC methods. Bacillus paramycoides was isolated from soil of the botanic garden of Skikda university, Algeria. The accumulated PHB was extracted using chloroform. It was quantified as crotonic acid in concentrated sulfuric acid (H2SO4) by spectrophotometry at 300nm. Date syrup is characterized by high levels of total sugars (79.66 g/L) with 31.86 g/L of total reducing sugars. PHB accumulation reached its maximum (104.3 ug/mL) after 96 h of incubation at pH 7 and temperature 37°C using Tryptophane as the nitrogen source and acid pretreated syrup at a concentration of 8%. HPLC analysis on Aminex HPX-87H showed that the produced PHB from date syrup is characterized by a chromatogram peak with a retention time at 22.5 min.

查看原文本刊更多论文

利用细菌菌株Bacillus paraycoides对用于生产生物聚合物聚羟基丁酸酯（PHB）的椰枣果实副产物进行估价

本研究的目的是研究枣糖浆转化为生物聚合物聚羟基丁酸酯(PHB)对枣果实副产品的价值，基于副核芽孢杆菌(Bacillus parycoides)从枣糖浆中积累PHB的代谢能力。采用3′，5-二硝基水杨酸(DNS)法和高效液相色谱法测定枣糖浆中的总还原糖含量。从阿尔及利亚斯基克达大学植物园土壤中分离到副芽孢杆菌。用氯仿提取积累的PHB。在浓硫酸(H2SO4)中，用分光光度法在300nm处测定其为巴豆酸。枣糖浆的特点是总糖含量高(79.66 g/L)，总还原糖含量为31.86 g/L。以色氨酸为氮源，以8%浓度的酸预处理糖浆，在pH为7、温度为37℃条件下培养96 h, PHB积累量达到最大(104.3 ug/mL)。对Aminex HPX-87H的高效液相色谱分析表明，从枣糖浆中提取的PHB具有色谱峰，保留时间为22.5 min。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Italian Journal of Food Science 工程技术-食品科技

CiteScore

4.20

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.