Effect Of Collagen Hydrolysate On The Growth Of Bacillus Subtilis
Keywords
Fermentation Collagen Hydrolysate (Ch) Biomass Bacillus Subtilis Nitrogen Source Fermentation Collagen Hydrolysate (Ch) Biomass Bacillus Subtilis Nitrogen Source
Abstract
Study the effect of collagen hydrolysate (CH) on the growth of Bacillus subtilis to provide a theoretical basis for the resource utilization of CH in the field of fermentation. Determine the effects of different nitrogen sources (CH, peptone, gelatin, NaNO3, NH4Cl) on the growth of Bacillus subtilis; examine the effects of different ratios of CH and corn steep liquor on the growth of Bacillus subtilis; study the effects of different carbon The influence of CH on the growth of Bacillus subtilis; the influence of CH on the fermentation of other bacteria. The study found that when CH is the nitrogen source, the fermentation process of Bacillus subtilis can proceed smoothly, and the biomass of microorganisms can be maintained at a high level; compared with corn steep liquor, CH can enable Bacillus subtilis to reach a higher biomass. amount; when CH is used as the nitrogen source, starch is more conducive to the growth of Bacillus subtilis than glucose and sucrose; in addition to Bacillus subtilis, Escherichia coli ATCC 15489 and Bacillus licheniformis CICC 20031 are also effective Utilize CH. This suggests that hydrolyzed collagen (CH) can serve as a nitrogen source for fermentation by a variety of microorganisms under experimental conditions. In the present study, the effect of collagen hydrolysate (CH) on the growth of Bacillus subtilis was investigated for its valuable utilization in the fermentation industry. The influences of CH and other nitrogen sources, the proportion of CH and corn steep liquor, and the different carbon source at the present of CH on the growth of B. subtilis were significantly explored. Further, the effects of CH as nitrogen source on the fermentation for several bacteria was also investigated. With a positive effect on the biomass of Bacillus subtilis, CH was observed to be a suitable nitrogen source for the microbial fermentation. Comparing with corn steep liquor, CH exhibited a strong ability to improve the growth of Bacillus subtilis and keep its biomass in a high level. However, starch was a better carbon source than glucose and sucrose for the growth of Bacillus subtilis with the present of CH. Moreover, CH showed the significant value to be used as the nitrogen resource for the growth of Escherichia coli (ATCC 15489) and Bacillus licheniformis (CICC 20031). This suggests that CH possesses the potential to be utilized as a nitrogen resource for the growth of multiple microorganisms in the fermentation industry
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Original research was done by Li Xia, Zhu Deyi, Zeng Weicai, Tian Cuicui, Liao Xuepin, Shi Bi
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