Open AccessOptimization of Valine Production Using Bacillus Cereus Isolated from Soil
Publication year - 2022
Publication title -
scholars international journal of biochemistry
Language(s) - English
Resource type - Journals
eISSN - 2617-3476
pISSN - 2616-8650
DOI - 10.36348/sijb.2022.v05i02.002
Subject(s) - valine , bacillus cereus , food science , yield (engineering) , incubation , response surface methodology , chemistry , biology , chromatography , amino acid , biochemistry , materials science , bacteria , composite material , genetics
The Production of amino acids such as valine by fermentation has become an essential technology of Industrial microbiology. Valine has extensive industrial applications, which is used as intermediate for the synthesis of agricultural pesticides and semi-synthetic veterinary antibiotics. This research work was aimed to isolate Bacillus cereus from the soil capable of valine production and optimize the condition for maximum yield. The valine production was optimized initially by one factor at a time (OFAT) and response surface methodology (RSM). Optimum valine yield (3.53mg/ml) was obtained at pH 7.5, temperature of 40℃ incubation time of 58hrs and 125rpm agitation rate, the response surface plots (3D and contour) revealed a significant interactions between pH, temperature and incubation time to valine yield. The results of the characterized valine produced using Bacillus cereus shows similar properties with the commercially produced valine by using Fourier transform infrared spectroscopy (FTIR) and boiling point. Based on the study, the isolated Bacillus cereus could have a potential for industrial production of valine under optimized conditions.