Optimization of capsaicin acylase production from Streptomyces mobaraensis in bench-top fermenter
Author(s)
Date Issued
2008
Type
Conference Proceedings
Abstract
Capsaicin, the major pungent principle in hot pepper fruit, can be hydrolyzed enzymatically to vanillylamine (a natural precursor of vanillin) using a specific acylase from Streptomyces mobaraensis. Production of this enzyme using strain DSM40847 was studied under batch fermentation conditions in stirred tank (STR) and airlift (AR) bioreactors. The process performance in both fermentation devices was different with respect to biomass, enzyme concentration and specific yield (enzyme activity/biomass content); in particular the specific yield was lower in the AR (5.7 mU/g of biomass) than in the STR (6.25 mU/g of biomass). Experiments carried out in STR bioreactors at controlled (DO = 20% of saturation) and uncontrolled dissolved oxygen concentration, and constant stirred speeds (300, 450 and 600 rpm) demonstrated that the DO level has no remarkable effect on the production of the capsaicin-hydrolyzing enzyme, which is mainly produced in a cell-associated form.
Citation
Crognale, S. et al. 2008. Optimization of capsaicin acylase production from Streptomyces mobaraensis in bench-top fermenter. "Chemical Engineering Transactions" 14. Milano, AIDIC Servizi, pp. 381-386
File(s)![Thumbnail Image]()
Name
ChemEngTrans1505.pdf
Size
62.72 KB
Format
Adobe PDF
Checksum (MD5)
6ad725b6516842e9af652a685aee4373