Selected Essential Amino Acid Enhancement by Bacillus cereus from Solid State Fermentation of Soy Pulp Through Carbon Concentration and Fermentation Period

Abstract

Essential amino acids are important in aquatic animal growth rate. Hence, this study was carried out to find out the enhancement of five selected essential amino acid namely tryptophan, lysine, methionine, valine and isoleucine by carbon concentration and fermentation period in soy pulp for aquaculture uses. In the present study, fermentation medium containing (soy pulp, 95.5%; yeast extract, 2%; ammonium sulphate, 2%; 0.5% glucose v/v) were subjected to solid state fermentation for fermentation period screening (0 day, 4 days, 8 days, and 12 days) inoculated with Bacillus cereus (MH027625). To acknowledge, the soy pulp, yeast extract and ammonium sulphate is in powder form. Out of four fermentation periods, 8 days of fermentation was the best period of fermentation for maximum total essential amino acid enhancement (42.9 ± 19.5 gL-1). This medium was further supplemented with different type of carbon sources (glucose, sucrose, and molasses) at 0.5% v/v to increase total enhancement of essential amino acid. The best carbon source (sucrose) was then further supplemented with different concentration (0%, 2%, 4%, 6%, 8%, and 10% v/v) to increase total enhancement of essential amino acid. Finally, total essential amino acids were successfully enhanced with 43.1 ± 1.63 gL-1 of production after 8 days of fermentation supplemented with 2% sucrose.