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Assessment and optimization of xylanase production using co-cultures of Bacillus subtilis and Kluyveromyces marxianus

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Abstract

Co-cultures of Bacillus subtilis and Kluyveromyces marxianus were investigated in submerged fermentation for xylanase production at shake-flask scale. Xylanase production markedly increased when arabinose, xylose, or hazelnut shells were used as the single carbon source. Maximal xylanase of 49.5 IU/mL was achieved with 4% B. subtilis, 4% K. marxianus, 40% solid load of hazelnut shells, and pH 7.0. Overall, xylanase was enhanced by 4.4-fold compared to initial un-optimized monoculture production and 2.8-fold compared to initial un-optimized co-cultured production, after optimization by response surface method.

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Acknowledgements

This work was funded by the Scientific Council of Research at METU, (Project no: BAP-03-14-2011-001). The authors also acknowledge the Department of Food Engineering for providing the experimentation facilities.

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  1. Department of Food Engineering, Middle East Technical University, 06800, Ankara, Turkey

    Gozde Oren Yardimci & Deniz Cekmecelioglu

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  1. Gozde Oren Yardimci
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  2. Deniz Cekmecelioglu
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Correspondence to Deniz Cekmecelioglu.

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All the authors in this study mutually agree for submitting our manuscript to 3 Biotech and declare that they have no conflict of interest in the publication.

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Yardimci, G.O., Cekmecelioglu, D. Assessment and optimization of xylanase production using co-cultures of Bacillus subtilis and Kluyveromyces marxianus. 3 Biotech 8, 290 (2018). https://doi.org/10.1007/s13205-018-1315-y

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