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Production of Surfactin from Bacillus subtilis ATCC 21332 by Using Treated Palm Oil Mill Effluent (POME) as Fermentation Media

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dc.contributor.authorMohd Rizal Abasen_US
dc.contributor.authorAbdul Jalil Abdul Kaderen_US
dc.contributor.authorMohd Sahaid Khalilen_US
dc.contributor.authorAidil Abdul Hamiden_US
dc.contributor.authorMohd Hafez Mohd Isaen_US
dc.date.accessioned2024-05-28T03:32:29Z
dc.date.available2024-05-28T03:32:29Z
dc.date.issued2013
dc.description2013 International Conference on Food and Agricultural Sciences IPCBEE vol.55(2013)en_US
dc.description.abstractSurfactin, a lipopeptidic biosurfactant from Bacillus subtilis can only be produced under appropriate fermentation conditions and one of the factor being considered is their nutrient source. Conventionally, production of surfactin had been practised by utilizing commercial laboratory media in either both small and large scale fermentation. Alternative media options are being sought from agro-based wastes in order to minimize the production cost due to its relatively abundant and inexpensive raw materials. Palm oil mill effluent (POME), an agricultural waste from palm oil industry has been reviewed as a promising candidate that could potentially to be exploited. This study investigated on the feasibility of POME as fermentation media in surfactin production by using prominent surfactin producer of B. subtilis American Type Culture Collection(ATCC) 21332. Nutrient analysis showed POME consisted of significant amount of fermentable sugars, nitrogenous compounds, and essential elements that could support the bacterial growth and surfactin production. Fermentation study evaluated that POME media at various concentrations (10, 30, and 50%) were capable to produce surfactin with different yields. The highest surfactin amount was achieved by using 50 % (v/v) of POME compared to other concentrations studied. Keywords: Surfactin, lipopeptides, Bacillus subtilis ATCC 21332, palm oil mill effluent (POME), fermentationen_US
dc.identifier.doi10.7763/IPCBEE. 2013. V55. 17
dc.identifier.epage93
dc.identifier.issn2010-4618
dc.identifier.issue17
dc.identifier.other313-6
dc.identifier.spage87
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/4631
dc.identifier.volume55
dc.language.isoenen_US
dc.publisherIACSITPress, Singaporeen_US
dc.relation.ispartofInternational Conference on Food and Agricultural Sciencesen_US
dc.subjectSurfactin,en_US
dc.subjectlipopeptides,en_US
dc.subjectBacillus subtilis ATCC 21332,en_US
dc.subjectpalm oil mill effluent (POME),en_US
dc.subjectfermentationen_US
dc.titleProduction of Surfactin from Bacillus subtilis ATCC 21332 by Using Treated Palm Oil Mill Effluent (POME) as Fermentation Mediaen_US
dc.typeArticleen_US
dspace.entity.typePublication

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