Ultrafiltration associated with microporous resin decolorizing the Bacillus subtilis fermentation broth for the production of γ-polyglutamic acid
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Qianhui Yu
Abstract
Currently, the industrial production of γ-polyglutamic acid (γ-PGA) was mainly based on microbial fermentation, but the decolorization technology still needs to be improved. Therefore, in this study, the optimal decolorization conditions and efficiencies were investigated. As the result, D4006 was an ideal resin for the decolorization of γ-PGA fermentation broth. The optimal decolorization pH value and temperature were pH 3 and 40 °C, respectively; ultrafiltration differential pressure, temperature and time were 0.2 MPa, 40 °C, and 6 h, respectively. Moreover, the combination of D4006 (3 %) resin on the basis of ultrafiltration had a better decolorization effect on γ-PGA fermentation broth, and the decolorization rate reached 96.8 %.
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Research ethics: Ethic approval was not required for this research.
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Author contributions: Tuoping Li and Qianhui Yu: Software (equal); writing – original draft (equal). Jinfeng Zhang: Methodology (equal). Yanmin Cui: Validation (equal). Xiushan Zhang: Methodology (equal). Shuning Yang: Review and editing (equal). Xin Huang: Review and editing (equal). Tuoping Li: Conceptualization (equal); resources (equal).
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Competing interests: The authors declare that they have no conflict of interest.
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Research funding: None declared.
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Data availability: The data are not publicly available due to privacy or ethical restrictions.
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Supplementary Material
This article contains supplementary material (https://doi.org/10.1515/ijfe-2022-0298).
© 2023 Walter de Gruyter GmbH, Berlin/Boston
Articles in the same Issue
- Frontmatter
- Critical Review
- Value addition of mushrooms by incorporation in the food products: an overview
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- Stochastic inactivation evaluation of foodborne pathogens during ohmic heating of poultry meat
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- Effect of medicine food homology Penthorum chinense Pursh on physicochemical property and volatile flavor substances analysis of Chinese sausage
- Effect of maceration, ultrasound, and microwave-assisted method of extraction on antioxidant activity and phenolic profile of free, esterified, and bound phenolics of Tulaipanji rice
- Ultrafiltration associated with microporous resin decolorizing the Bacillus subtilis fermentation broth for the production of γ-polyglutamic acid
Articles in the same Issue
- Frontmatter
- Critical Review
- Value addition of mushrooms by incorporation in the food products: an overview
- Articles
- Stochastic inactivation evaluation of foodborne pathogens during ohmic heating of poultry meat
- Modelling of convective drying of potatoes polyhedrons
- Effect of medicine food homology Penthorum chinense Pursh on physicochemical property and volatile flavor substances analysis of Chinese sausage
- Effect of maceration, ultrasound, and microwave-assisted method of extraction on antioxidant activity and phenolic profile of free, esterified, and bound phenolics of Tulaipanji rice
- Ultrafiltration associated with microporous resin decolorizing the Bacillus subtilis fermentation broth for the production of γ-polyglutamic acid
