Food and Bioprocess Technology

, Volume 1, Issue 3, pp 301–305

Use of Poultry Byproduct for Production of Keratinolytic Enzymes

Authors

  • Franciani Casarin
    • Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, ICTAUniversidade Federal do Rio Grande do Sul
  • Florencia Cladera-Olivera
    • Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, ICTAUniversidade Federal do Rio Grande do Sul
    • Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, ICTAUniversidade Federal do Rio Grande do Sul
Communication

DOI: 10.1007/s11947-008-0091-9

Cite this article as:
Casarin, F., Cladera-Olivera, F. & Brandelli, A. Food Bioprocess Technol (2008) 1: 301. doi:10.1007/s11947-008-0091-9

Abstract

The production of keratinolytic enzymes by Chryseobacterium sp. isolated from the poultry industry was tested on different growth substrates: casein, peptone, yeast extract, gelatin, soybean meal, fish meal, feather meal, raw feathers, and cheese whey. Raw feather, an important byproduct from the poultry industry, was the selected growth substrate to test the effect of three variables (temperature, initial pH, and feather concentration) on keratinase production by response surface methodology. A 23 central composite design was performed with the central point chosen as: temperature 30 °C, initial pH 8.0, and feather concentration 20 g l−1. Statistical analysis of results showed that, in the range studied, temperature had a strong effect on keratinase production. The interaction between temperature and feather concentration and between temperature and initial pH had a significant effect on enzyme production. Response surface data showed maximum keratinase production at 23 °C, initial pH 9.0, and 30 g l−1 of raw feathers. Under these conditions, the model predicted a keratinase activity of 1,559 U ml−1.

Keywords

Enzyme productionFeather biodegradationKeratinaseProteaseResponse surface methodologySubmerged culture

Copyright information

© Springer Science + Business Media, LLC 2008