Volume 12, Issue 1 (2020)                   JMBS 2020, 12(1): 53-68 | Back to browse issues page

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Modabber G, Akhavan Sepahi A, Yazdian F, Rashedi H. Evaluation the Effect of Magnetic Nanoparticles (Fe3+, Fe0) on Biosurfactant Production in the Stirring Bioreactor. JMBS 2020; 12 (1) :53-68
URL: http://biot.modares.ac.ir/article-22-39714-en.html
1- Department of Microbiology, Faculty of biological Sciences, Islamic Azad University, North Tehran Branch, Tehran, Iran
2- Associate Professor, Department of Microbiology, Faculty of biological Sciences, Islamic Azad University, North Tehran Branch, Tehran, Iran , akhavansepahy@gmail.com
3- Assistant Professor, Department of Life Science Engineering, Faculty of New Science and Technologies, University of Tehran, Tehran, Iran
4- Department of Biotechnology, School of Chemical Engineering, College of Engineering, University of Tehran, Tehran, Iran
Abstract:   (832 Views)
Biosurfactants are produced by microorganisms. Surfactin is one of the main lipopeptide biosurfactants produced by different species of Bacillus subtilis. This study aims to analyze the effect of starch-coated Fe0and Fe3+nanoparticles on the biosurfactant production of Bacillus subtilis. Out of 70 soil samples, 20 Bacillus were isolated and genome sequenced by biochemical methods and 16S rRNA gene. Quantitative and qualitative screening methods were used to isolate and detect biosurfactant production. For the aim of this study, 61 and 63 (Bacillus subtilis subsp. Inaquosorum) were selected. Then, hemolytic activity, surfactant production and reduction of surface tension in Minimal Salt Medium containing Fe0 and Fe3+ nanoparticles were examined after 48h, 72h and 96h of culture. The binding of the nanoparticles to the surfactant was confirmed by SEM. Strain 61 was the best bacterium and Fe3+ was the best nanoparticle and it was cultured. The results were compared with the results of non-nanoparticle bioreactor. Surfactin from strain 61 culture in the Fe3+ nanoparticle bioreactor after 72 hours of growth showed higher production than the same strain culture after 72 hours without Fe3+, if continuing the research, this strain can be commercialized in the future.
 
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Article Type: Original Research | Subject: Microbial biotechnology
Received: 2020/01/7 | Accepted: 2020/12/13 | Published: 2020/12/30

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