Enhancement of Amylase and Lipase Production from Bacillus licheniformis 016 Using Waste Chicken Feathers as Peptone Source
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Peptones are accepted as one of the most expensive medium components of microorganisms. The present study was undertaken to investigate the effect of chicken feather peptone (CFP) on enzyme (lipase and amylase) production by Bacillus licheniformis 016. In order to assess its effectiveness on enzyme production, CFP was compared with commercial fish peptone (FP) and protease peptone (PP). The optimum concentration of CFP for lipase and amylase production was determined as 5 and 6 g/L, respectively. The optimum concentration of both FP and PP was found as 4 g/L for lipase production and 5 g/L for amylase production. In all the peptone media, the optimal incubation times for amylase and lipase production were determined as 24 and 48 h, respectively. CFP was found to be more favorable for lipase and amylase production. In CFP, PP and FP media, the maximum lipase activities were 1870, 1582 and 1831 U/L, and the maximum amylase activities were 1680, 1505 and 632 U/L, respectively. On the other hand, better cell growth performance was achieved in CFP media compared to PP and FP media. The least pH change was detected in CFP-containing media. CFP was also found to prevent starch aggregation in the medium in contrast to FP and PP. This study exhibited that CFP was a better nitrogen source or an inducer for lipase and amylase production as well as cell growth in comparison to the tested commercial peptones.
KeywordsWaste chicken feathers Peptone Lipase Amylase Production
The authors alone are responsible for the content and writing of the paper.
This work was supported by a grant from the research funds appropriated to Ataturk University, Erzurum, Turkey (FAD-2018-6352).
Compliance with Ethical Standards
Conflict of interest
The authors report no conflicts of interest.
Research Involving Human and Animal Participants
The manuscript does not contain experiments involving human participants and/or animals.
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