Optimization trends in total lipopeptide production by Bacillus venelezensis 0g revealed a sustainable submerged fermentation method using sweet potato peels

Detalhes bibliográficos
Autor(a) principal: Gomes, Wyllerson Evaristo
Data de Publicação: 2022
Outros Autores: Rodrigues, Beatriz Martini, Burguim, Juliana Andréa Franco, Soares, David Mendez, Etchegaray Júnior, Augusto, Valente, Renata Kelly Mendes, Nogueira, Alessandra Borin
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Biblioteca Digital de Teses e Dissertações da PUC_CAMPINAS
Texto Completo: http://repositorio.sis.puc-campinas.edu.br/xmlui/handle/123456789/17219
Resumo: Lipopeptide of the surfactin family are very potent biosurfactants with important applications for environmental remediation and chemical industries.In the present work, the complex production of lipopeptide (mostly surfactins) by Bacillus velezensis 0G, was evaluated under different growth conditions using factorial design 23 with central and axial points. All experiments were carried out based on sustainable submerged fermentation containing sweet potato peels. The response surface trends demonstrate a maximum biosurfactant production at inoculum volume of 32 mL; combined broth volume of 46 mL, and incubation time of 24h. These observations were based on the analysis of supernatant by HPLC.
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spelling Gomes, Wyllerson EvaristoRodrigues, Beatriz MartiniBurguim, Juliana Andréa FrancoSoares, David MendezEtchegaray Júnior, AugustoValente, Renata Kelly MendesNogueira, Alessandra BorinPontifícia Universidade Católica de Campinas (PUC-Campinas)2024-03-21T13:25:49Z2024-03-21T13:25:49Z2022-03-03http://repositorio.sis.puc-campinas.edu.br/xmlui/handle/123456789/172198064052597987329989099130150467174820815111347807969462761080838541520430385584561683026630814395977694186549972Lipopeptide of the surfactin family are very potent biosurfactants with important applications for environmental remediation and chemical industries.In the present work, the complex production of lipopeptide (mostly surfactins) by Bacillus velezensis 0G, was evaluated under different growth conditions using factorial design 23 with central and axial points. All experiments were carried out based on sustainable submerged fermentation containing sweet potato peels. The response surface trends demonstrate a maximum biosurfactant production at inoculum volume of 32 mL; combined broth volume of 46 mL, and incubation time of 24h. These observations were based on the analysis of supernatant by HPLC.Os lipopeptídeos da família surfactina são biossurfactantes muito potentes, com importantes aplicações para remediação ambiental e indústrias químicas. No presente trabalho, a produção complexa de lipopeptídeo (principalmente surfactinas) por Bacillus velezensis 0G foi avaliada sob diferentes condições de crescimento, utilizando-se o planejamento fatorial 23 com pontos centrais e axiais. Todas as experiências foram realizadas com base em fermentação submersa sustentável contendo cascas de batata-doce. As tendências da superfície de resposta demonstram uma produção máxima de biossurfactante em volumes de inóculo de 32 mL; volume combinado de caldo de 46mL e tempo de incubação de 24h. Estas observações foram baseadas na análise do sobrenadante por HPLC.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)001engRevista Tecnológicasurfactinmultivariate optimizationresponse surfaceBacillus velezensis 0Gsurfactinaotimização multivariadasuperfície de respostaOptimization trends in total lipopeptide production by Bacillus venelezensis 0g revealed a sustainable submerged fermentation method using sweet potato peelsTendências de otimização na produção total de lipopeptídeos por Bacillus venelezensis 0g revelaram um método sustentável de fermentação submersa usando cascas de batata doceinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleinfo:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da PUC_CAMPINASinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPEscola PolitécnicaNão se aplicaOnlineQuímicaLICENSElicense.txtlicense.txttext/plain; charset=utf-80http://repositorio.sis.puc-campinas.edu.br/xmlui/bitstream/123456789/17219/2/license.txtd41d8cd98f00b204e9800998ecf8427eMD52ORIGINALNogueira, Alessandra Borin - Optimization trends in.pdfNogueira, Alessandra Borin - Optimization trends in.pdfapplication/pdf1436437http://repositorio.sis.puc-campinas.edu.br/xmlui/bitstream/123456789/17219/1/Nogueira%2c%20Alessandra%20Borin%20-%20Optimization%20trends%20in.pdf0ff2cb7f51f97ad8a2c871f96d6ba72dMD51123456789/172192024-03-21 10:25:50.211oai:repositorio.sis.puc-campinas.edu.br:123456789/17219Biblioteca Digital de Teses e Dissertaçõeshttp://tede.bibliotecadigital.puc-campinas.edu.br:8080/jspui/http://tede.bibliotecadigital.puc-campinas.edu.br:8080/oai/requestsbi.bibliotecadigital@puc-campinas.edu.b||sbi.bibliotecadigital@puc-campinas.edu.bropendoar:48862024-03-21T13:25:50Biblioteca Digital de Teses e Dissertações da PUC_CAMPINAS - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false
dc.title.pt_BR.fl_str_mv Optimization trends in total lipopeptide production by Bacillus venelezensis 0g revealed a sustainable submerged fermentation method using sweet potato peels
dc.title.alternative.pt_BR.fl_str_mv Tendências de otimização na produção total de lipopeptídeos por Bacillus venelezensis 0g revelaram um método sustentável de fermentação submersa usando cascas de batata doce
title Optimization trends in total lipopeptide production by Bacillus venelezensis 0g revealed a sustainable submerged fermentation method using sweet potato peels
spellingShingle Optimization trends in total lipopeptide production by Bacillus venelezensis 0g revealed a sustainable submerged fermentation method using sweet potato peels
Gomes, Wyllerson Evaristo
surfactin
multivariate optimization
response surface
Bacillus velezensis 0G
surfactina
otimização multivariada
superfície de resposta
title_short Optimization trends in total lipopeptide production by Bacillus venelezensis 0g revealed a sustainable submerged fermentation method using sweet potato peels
title_full Optimization trends in total lipopeptide production by Bacillus venelezensis 0g revealed a sustainable submerged fermentation method using sweet potato peels
title_fullStr Optimization trends in total lipopeptide production by Bacillus venelezensis 0g revealed a sustainable submerged fermentation method using sweet potato peels
title_full_unstemmed Optimization trends in total lipopeptide production by Bacillus venelezensis 0g revealed a sustainable submerged fermentation method using sweet potato peels
title_sort Optimization trends in total lipopeptide production by Bacillus venelezensis 0g revealed a sustainable submerged fermentation method using sweet potato peels
author Gomes, Wyllerson Evaristo
author_facet Gomes, Wyllerson Evaristo
Rodrigues, Beatriz Martini
Burguim, Juliana Andréa Franco
Soares, David Mendez
Etchegaray Júnior, Augusto
Valente, Renata Kelly Mendes
Nogueira, Alessandra Borin
author_role author
author2 Rodrigues, Beatriz Martini
Burguim, Juliana Andréa Franco
Soares, David Mendez
Etchegaray Júnior, Augusto
Valente, Renata Kelly Mendes
Nogueira, Alessandra Borin
author2_role author
author
author
author
author
author
dc.contributor.institution.pt_BR.fl_str_mv Pontifícia Universidade Católica de Campinas (PUC-Campinas)
dc.contributor.author.fl_str_mv Gomes, Wyllerson Evaristo
Rodrigues, Beatriz Martini
Burguim, Juliana Andréa Franco
Soares, David Mendez
Etchegaray Júnior, Augusto
Valente, Renata Kelly Mendes
Nogueira, Alessandra Borin
dc.subject.por.fl_str_mv surfactin
multivariate optimization
response surface
Bacillus velezensis 0G
surfactina
otimização multivariada
superfície de resposta
topic surfactin
multivariate optimization
response surface
Bacillus velezensis 0G
surfactina
otimização multivariada
superfície de resposta
description Lipopeptide of the surfactin family are very potent biosurfactants with important applications for environmental remediation and chemical industries.In the present work, the complex production of lipopeptide (mostly surfactins) by Bacillus velezensis 0G, was evaluated under different growth conditions using factorial design 23 with central and axial points. All experiments were carried out based on sustainable submerged fermentation containing sweet potato peels. The response surface trends demonstrate a maximum biosurfactant production at inoculum volume of 32 mL; combined broth volume of 46 mL, and incubation time of 24h. These observations were based on the analysis of supernatant by HPLC.
publishDate 2022
dc.date.issued.fl_str_mv 2022-03-03
dc.date.accessioned.fl_str_mv 2024-03-21T13:25:49Z
dc.date.available.fl_str_mv 2024-03-21T13:25:49Z
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dc.identifier.uri.fl_str_mv http://repositorio.sis.puc-campinas.edu.br/xmlui/handle/123456789/17219
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dc.publisher.none.fl_str_mv Revista Tecnológica
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