Statistical optimization of cultural parameters for the optimized production of alginic acid using apple ( Malus domesti
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ORIGINAL ARTICLE
Statistical optimization of cultural parameters for the optimized production of alginic acid using apple (Malus domestica) peels through solid-state fermentation Shagufta Saeed 1 & Tahir Mehmood 1
&
Muhammad Irfan 2
Received: 15 September 2020 / Revised: 30 October 2020 / Accepted: 6 November 2020 # Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract The industrially significant biopolymer, alginic acid, is mainly obtained from farmed brown seaweeds. Owing to differences in structural composition of alginate isolated from various species, the bacterial alginate has gained significant importance. Pakistan meets the industrial demand of alginate by importing it from developed countries. The current research was planned to assess the potential of apple peels (Malus domestica) for alginate production by using Azotobacter vinelandii through solid-state fermentation. Various cultural parameters were optimized using CCD of response surface methodology (RSM) like incubation days, pH, temperature and inoculum volume. Maximum yield of alginate (180.64 mg/gds) was achieved by fermentation of apple peels at substrate water ratio of 1:3 for 2 days with 3 mL volume of inoculum at pH 7.5 and 37.5 °C. Statistical analysis showed the F value and p value as 10.93 and 0.00 that indicates that the proposed model was highly significant. The goodness of fit of the model was determined by a coefficient of determination (R2) having a value of 90.5% indicating the accuracy of the model. Alginate produced was quantified by HPLC method and was found to be 97% pure in contrast to standard (100% pure of SigmaAldrich). The results indicated that alginate can be efficiently produced through solid-state fermentation by utilizing cheap fruit by-product as the substrate. Keywords Alginate . Apple peels (Malus domestica) . Azotobacter vinelandii . Solid-state fermentation . Response surface methodology
1 Introduction Alginic acid, the biopolymer extracted from brown seaweeds, is composed of linear chains of β-D-mannuronic acid and its C-5 epimer α-L-guluronate. It has a wide range of industrial applications such as viscosifier, stabilizer, emulsifier, thickener and gelling agent in the food industry [1]. Hence, it is
* Shagufta Saeed [email protected] * Tahir Mehmood [email protected] Muhammad Irfan [email protected] 1
Institute of Biochemistry and Biotechnology, University of Veterinary and Animal Sciences-UVAS, Lahore 54000, Pakistan
2
Department of Biotechnology, University of Sargodha, Sargodha 40100, Pakistan
utilized in preparation of jams, jellies, ice creams and custards. Due to its high water-binding capacity, it is also utilized as an appetite suppressant [2]. In the pharmaceutical industry, alginate is extensively incorporated in medicines to prevent gastric reflux, wound dressings, in formulations of materials to get dental impressions, as well as for cell and enzyme immobilization [3]. This hetero-polysaccharide has also been reported to be utilized in the textile indu
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