Response surface methodology based optimization for degradation of align in Laminaria japónica feedstuff via fermentation by Bacillus in Apostichopus japónicas farming

Background: The alga Laminaria japonica is the most economically important brown seaweed cultured in China, which is used as food and aquatic animal feedstuff. However, the use of L. japonica as a feedstuff in Apostichopus japonicasfarming is not ideal because A. japonicas does not produce enough en...

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Autores principales:	Wang,Xitao, Wang,Lili, Li,Xiaoyu, Xu,Yongping
Lenguaje:	English
Publicado:	Pontificia Universidad Católica de Valparaíso 2016
Materias:	Align Bacillus amyloliquefaciens Central-Composite Design Plackett-Burman design Sea cucumber
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582016000400001
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spelling	oai:scielo:S0717-345820160004000012016-09-13Response surface methodology based optimization for degradation of align in Laminaria japónica feedstuff via fermentation by Bacillus in Apostichopus japónicas farmingWang,XitaoWang,LiliLi,XiaoyuXu,Yongping Align Bacillus amyloliquefaciens Central-Composite Design Plackett-Burman design Sea cucumber Background: The alga Laminaria japonica is the most economically important brown seaweed cultured in China, which is used as food and aquatic animal feedstuff. However, the use of L. japonica as a feedstuff in Apostichopus japonicasfarming is not ideal because A. japonicas does not produce enough enzyme activity for degrading the large amount of algin present in L. japonica. In this study, semi solid fermentation of the L. japonica feedstuff employing a Bacillus strain as the microbe was used to as a mean to degrade the algin content in L. japonica feedstuff. Results: The Bacillus strain, Bacillus amyloliquefaciens WB1, was isolated by virtue of its ability to utilize sodium alginate as the sole carbon source. Eight factors affecting growth and algin-degrading capacity of WB1 were investigated. The results of Plackett-Burman design indicated that fermentation time, beef extract, and solvent to solid ratio were the significant parameters. Furthermore, the mutual interaction between the solvent to solid ratio and beef extract concentration was more significant than the other pairs of parameters on algin degradation. Optimal values obtained from Central-Composite Design were 113.94 h for fermentation time, 0.3% (w/v) beef extract and 44.87 (v/w) ratio of solvent to feedstuff. Under optimal conditions, 56.88% of the algin was degraded when a 50-fold scale-up fermentation was carried out, using a 5-L fermenter. Conclusions: This study provides an alternative and economical way to reduce the algin content in L. japonicathrough degradation by WB1, making it a promising potential source of feed for cultured L japonica.info:eu-repo/semantics/openAccessPontificia Universidad Católica de ValparaísoElectronic Journal of Biotechnology v.19 n.4 20162016-07-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582016000400001en10.1016/j.ejbt.2016.04.003
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Align Bacillus amyloliquefaciens Central-Composite Design Plackett-Burman design Sea cucumber
spellingShingle	Align Bacillus amyloliquefaciens Central-Composite Design Plackett-Burman design Sea cucumber Wang,Xitao Wang,Lili Li,Xiaoyu Xu,Yongping Response surface methodology based optimization for degradation of align in Laminaria japónica feedstuff via fermentation by Bacillus in Apostichopus japónicas farming
description	Background: The alga Laminaria japonica is the most economically important brown seaweed cultured in China, which is used as food and aquatic animal feedstuff. However, the use of L. japonica as a feedstuff in Apostichopus japonicasfarming is not ideal because A. japonicas does not produce enough enzyme activity for degrading the large amount of algin present in L. japonica. In this study, semi solid fermentation of the L. japonica feedstuff employing a Bacillus strain as the microbe was used to as a mean to degrade the algin content in L. japonica feedstuff. Results: The Bacillus strain, Bacillus amyloliquefaciens WB1, was isolated by virtue of its ability to utilize sodium alginate as the sole carbon source. Eight factors affecting growth and algin-degrading capacity of WB1 were investigated. The results of Plackett-Burman design indicated that fermentation time, beef extract, and solvent to solid ratio were the significant parameters. Furthermore, the mutual interaction between the solvent to solid ratio and beef extract concentration was more significant than the other pairs of parameters on algin degradation. Optimal values obtained from Central-Composite Design were 113.94 h for fermentation time, 0.3% (w/v) beef extract and 44.87 (v/w) ratio of solvent to feedstuff. Under optimal conditions, 56.88% of the algin was degraded when a 50-fold scale-up fermentation was carried out, using a 5-L fermenter. Conclusions: This study provides an alternative and economical way to reduce the algin content in L. japonicathrough degradation by WB1, making it a promising potential source of feed for cultured L japonica.
author	Wang,Xitao Wang,Lili Li,Xiaoyu Xu,Yongping
author_facet	Wang,Xitao Wang,Lili Li,Xiaoyu Xu,Yongping
author_sort	Wang,Xitao
title	Response surface methodology based optimization for degradation of align in Laminaria japónica feedstuff via fermentation by Bacillus in Apostichopus japónicas farming
title_short	Response surface methodology based optimization for degradation of align in Laminaria japónica feedstuff via fermentation by Bacillus in Apostichopus japónicas farming
title_full	Response surface methodology based optimization for degradation of align in Laminaria japónica feedstuff via fermentation by Bacillus in Apostichopus japónicas farming
title_fullStr	Response surface methodology based optimization for degradation of align in Laminaria japónica feedstuff via fermentation by Bacillus in Apostichopus japónicas farming
title_full_unstemmed	Response surface methodology based optimization for degradation of align in Laminaria japónica feedstuff via fermentation by Bacillus in Apostichopus japónicas farming
title_sort	response surface methodology based optimization for degradation of align in laminaria japónica feedstuff via fermentation by bacillus in apostichopus japónicas farming
publisher	Pontificia Universidad Católica de Valparaíso
publishDate	2016
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582016000400001
work_keys_str_mv	AT wangxitao responsesurfacemethodologybasedoptimizationfordegradationofaligninlaminariajaponicafeedstuffviafermentationbybacillusinapostichopusjaponicasfarming AT wanglili responsesurfacemethodologybasedoptimizationfordegradationofaligninlaminariajaponicafeedstuffviafermentationbybacillusinapostichopusjaponicasfarming AT lixiaoyu responsesurfacemethodologybasedoptimizationfordegradationofaligninlaminariajaponicafeedstuffviafermentationbybacillusinapostichopusjaponicasfarming AT xuyongping responsesurfacemethodologybasedoptimizationfordegradationofaligninlaminariajaponicafeedstuffviafermentationbybacillusinapostichopusjaponicasfarming
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Response surface methodology based optimization for degradation of align in Laminaria japónica feedstuff via fermentation by Bacillus in Apostichopus japónicas farming

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