Chlorella sorokiniana cultivation in cheese whey for β-galactosidase production
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2021 |
| Outros Autores: | , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/20727 |
Resumo: | Biotechnological processes with microalgae with the aim to achieve high biomass yields must choose the appropriate nutrients and physicochemical parameters, taking into account the specific characteristics of each species to determine the basic needs for its growth. In the present study, the better growth condition of Chlorella sorokiniana IPR 7104 was optimized to reach the maximum beta-galactosidase production. The cheese whey concentration (%), temperature (˚C) and pH were factors investigated and a Box-Behnken Design (BBD) approach was implemented using Statistica 7.0 software. We observed that the cultivation condition to Chlorella sorokiniana IPR 7104 was the heterotrophic, which showed the major enzymatic activity, consequently a lower residual lactose content. Under heterotrophic conditions (without light) the β-galactosidase activity increased linearly until the 8th day. Biomass production grew linearly on the 12th day. The microalgae consumed 89.6% of lactose in 3 days, showing a high capacity to metabolize this disaccharide, through β-galactosidase synthesis. The maximum β-galactosidase production by Chlorella sorokiniana IPR 7104, in heterotrophic conditions and using cheese whey as carbon source, is obtained using the following conditions: 30°C temperature, concentration of ethanol at 20% and time of 4 min. |
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Chlorella sorokiniana cultivation in cheese whey for β-galactosidase productionCultivo de Chlorella sorokiniana en suero de queso para la producción de β-galactosidasaCultivo da microalga Chlorella sorokiniana em soro de queijo para produção de β-galactosidaseBiotechnological processMicroalgaeCultivation conditionsBiomass.Proceso biotecnológicoMicroalgasCondiciones de cultivoBiomasa.Processo biotecnológicoMicroalgasCondições de cultivoBiomassa.Biotechnological processes with microalgae with the aim to achieve high biomass yields must choose the appropriate nutrients and physicochemical parameters, taking into account the specific characteristics of each species to determine the basic needs for its growth. In the present study, the better growth condition of Chlorella sorokiniana IPR 7104 was optimized to reach the maximum beta-galactosidase production. The cheese whey concentration (%), temperature (˚C) and pH were factors investigated and a Box-Behnken Design (BBD) approach was implemented using Statistica 7.0 software. We observed that the cultivation condition to Chlorella sorokiniana IPR 7104 was the heterotrophic, which showed the major enzymatic activity, consequently a lower residual lactose content. Under heterotrophic conditions (without light) the β-galactosidase activity increased linearly until the 8th day. Biomass production grew linearly on the 12th day. The microalgae consumed 89.6% of lactose in 3 days, showing a high capacity to metabolize this disaccharide, through β-galactosidase synthesis. The maximum β-galactosidase production by Chlorella sorokiniana IPR 7104, in heterotrophic conditions and using cheese whey as carbon source, is obtained using the following conditions: 30°C temperature, concentration of ethanol at 20% and time of 4 min.Los procesos biotecnológicos con microalgas con el objetivo de lograr altos rendimientos de biomasa deben elegir los nutrientes y parámetros fisicoquímicos adecuados, teniendo en cuenta las características específicas de cada especie para determinar las necesidades básicas para su crecimiento. En el presente estudio, se optimizó la mejor condición de crecimiento de Chlorella sorokiniana IPR 7104 para alcanzar la producción máxima de beta-galactosidasa. La concentración de suero de queso (%), la temperatura (˚C) y el pH fueron factores investigados y se implementó un enfoque Box-Behnken Design (BBD) utilizando el software Statistica 7.0. Observamos que la condición de cultivo de Chlorella sorokiniana IPR 7104 fue la heterotrófica, la cual mostró la mayor actividad enzimática, consecuentemente un menor contenido de lactosa residual. En condiciones heterótrofas (sin luz), la actividad de la β-galactosidasa aumentó linealmente hasta el octavo día. La producción de biomasa creció linealmente el día 12. Las microalgas consumieron el 89,6% de lactosa en 3 días, mostrando una alta capacidad para metabolizar este disacárido, a través de la síntesis de β-galactosidasa. La producción máxima de β-galactosidasa por Chlorella sorokiniana IPR 7104, en condiciones heterótrofas y utilizando suero de queso como fuente de carbono, se obtiene utilizando las siguientes condiciones: temperatura 30 ° C, concentración de etanol al 20% y tiempo de 4 min.Os processos biotecnológicos com microalgas com o objetivo de alcançar elevados rendimentos de biomassa devem escolher os nutrientes e parâmetros físico-químicos adequados, tendo em conta as características específicas de cada espécie para determinar as necessidades básicas para o seu crescimento. No presente estudo, a melhor condição de crescimento de Chlorella sorokiniana IPR 7104 foi otimizada para atingir a produção máxima de beta-galactosidase. A concentração de soro de queijo (%), temperatura (˚C) e pH foram fatores investigados e um delineamento de Box-Behnken Design (BBD) foi conduzido usando o software Statistica 7.0. Observamos que a condição de cultivo para Chlorella sorokiniana IPR 7104 foi a heterotrófica, que apresentou maior atividade enzimática, conseqüentemente menor teor de lactose residual. Em condições heterotróficas (sem luz) a atividade da β-galactosidase aumentou linearmente até o 8º dia. A produção de biomassa cresceu linearmente no 12º dia. A microalga consumiu 89,6% da lactose em 3 dias, apresentando alta capacidade de metabolizar esse dissacarídeo, por meio da síntese de β-galactosidase. A produção máxima de β-galactosidase por Chlorella sorokiniana IPR 7104, em condições heterotróficas e utilizando soro de queijo como fonte de carbono, é obtida nas seguintes condições: temperatura de 30 °C, concentração de etanol a 20% e tempo de 4 min.Research, Society and Development2021-09-27info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2072710.33448/rsd-v10i12.20727Research, Society and Development; Vol. 10 No. 12; e468101220727Research, Society and Development; Vol. 10 Núm. 12; e468101220727Research, Society and Development; v. 10 n. 12; e4681012207272525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/20727/18442Copyright (c) 2021 Maicon Jhonatan Bueno do Amaral Santos; Diva de Souza Andrade; Alessandra Bosso; Mayara Mari Murata; Luiz Rodrigo Ito Morioka; Josemeyre Bonifácio da Silva; Hélio Hiroshi Suguimotohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSantos, Maicon Jhonatan Bueno do Amaral Andrade, Diva de Souza Bosso, AlessandraMurata, Mayara Mari Morioka, Luiz Rodrigo Ito Silva, Josemeyre Bonifácio daSuguimoto, Hélio Hiroshi 2021-11-14T20:26:51Zoai:ojs.pkp.sfu.ca:article/20727Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:40:17.243129Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Chlorella sorokiniana cultivation in cheese whey for β-galactosidase production Cultivo de Chlorella sorokiniana en suero de queso para la producción de β-galactosidasa Cultivo da microalga Chlorella sorokiniana em soro de queijo para produção de β-galactosidase |
| title |
Chlorella sorokiniana cultivation in cheese whey for β-galactosidase production |
| spellingShingle |
Chlorella sorokiniana cultivation in cheese whey for β-galactosidase production Santos, Maicon Jhonatan Bueno do Amaral Biotechnological process Microalgae Cultivation conditions Biomass. Proceso biotecnológico Microalgas Condiciones de cultivo Biomasa. Processo biotecnológico Microalgas Condições de cultivo Biomassa. |
| title_short |
Chlorella sorokiniana cultivation in cheese whey for β-galactosidase production |
| title_full |
Chlorella sorokiniana cultivation in cheese whey for β-galactosidase production |
| title_fullStr |
Chlorella sorokiniana cultivation in cheese whey for β-galactosidase production |
| title_full_unstemmed |
Chlorella sorokiniana cultivation in cheese whey for β-galactosidase production |
| title_sort |
Chlorella sorokiniana cultivation in cheese whey for β-galactosidase production |
| author |
Santos, Maicon Jhonatan Bueno do Amaral |
| author_facet |
Santos, Maicon Jhonatan Bueno do Amaral Andrade, Diva de Souza Bosso, Alessandra Murata, Mayara Mari Morioka, Luiz Rodrigo Ito Silva, Josemeyre Bonifácio da Suguimoto, Hélio Hiroshi |
| author_role |
author |
| author2 |
Andrade, Diva de Souza Bosso, Alessandra Murata, Mayara Mari Morioka, Luiz Rodrigo Ito Silva, Josemeyre Bonifácio da Suguimoto, Hélio Hiroshi |
| author2_role |
author author author author author author |
| dc.contributor.author.fl_str_mv |
Santos, Maicon Jhonatan Bueno do Amaral Andrade, Diva de Souza Bosso, Alessandra Murata, Mayara Mari Morioka, Luiz Rodrigo Ito Silva, Josemeyre Bonifácio da Suguimoto, Hélio Hiroshi |
| dc.subject.por.fl_str_mv |
Biotechnological process Microalgae Cultivation conditions Biomass. Proceso biotecnológico Microalgas Condiciones de cultivo Biomasa. Processo biotecnológico Microalgas Condições de cultivo Biomassa. |
| topic |
Biotechnological process Microalgae Cultivation conditions Biomass. Proceso biotecnológico Microalgas Condiciones de cultivo Biomasa. Processo biotecnológico Microalgas Condições de cultivo Biomassa. |
| description |
Biotechnological processes with microalgae with the aim to achieve high biomass yields must choose the appropriate nutrients and physicochemical parameters, taking into account the specific characteristics of each species to determine the basic needs for its growth. In the present study, the better growth condition of Chlorella sorokiniana IPR 7104 was optimized to reach the maximum beta-galactosidase production. The cheese whey concentration (%), temperature (˚C) and pH were factors investigated and a Box-Behnken Design (BBD) approach was implemented using Statistica 7.0 software. We observed that the cultivation condition to Chlorella sorokiniana IPR 7104 was the heterotrophic, which showed the major enzymatic activity, consequently a lower residual lactose content. Under heterotrophic conditions (without light) the β-galactosidase activity increased linearly until the 8th day. Biomass production grew linearly on the 12th day. The microalgae consumed 89.6% of lactose in 3 days, showing a high capacity to metabolize this disaccharide, through β-galactosidase synthesis. The maximum β-galactosidase production by Chlorella sorokiniana IPR 7104, in heterotrophic conditions and using cheese whey as carbon source, is obtained using the following conditions: 30°C temperature, concentration of ethanol at 20% and time of 4 min. |
| publishDate |
2021 |
| dc.date.none.fl_str_mv |
2021-09-27 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
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publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/20727 10.33448/rsd-v10i12.20727 |
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https://rsdjournal.org/index.php/rsd/article/view/20727 |
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10.33448/rsd-v10i12.20727 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
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https://rsdjournal.org/index.php/rsd/article/view/20727/18442 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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application/pdf |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 10 No. 12; e468101220727 Research, Society and Development; Vol. 10 Núm. 12; e468101220727 Research, Society and Development; v. 10 n. 12; e468101220727 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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1797052756075216896 |