Preservation of Bacillus firmus Strain 37 and Optimization of Cyclodextrin Biosynthesis by Cells Immobilized on Loofa Sponge 英文参考文献.docVIP

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Preservation of Bacillus firmus Strain 37 and Optimization of Cyclodextrin Biosynthesis by Cells Immobilized on Loofa Sponge 英文参考文献.doc

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Preservation of Bacillus firmus Strain 37 and Optimization of Cyclodextrin Biosynthesis by Cells Immobilized on Loofa Sponge 英文参考文献

Molecules 2012, 17, 9476-9488; doi:10.3390/moleculeOPEN ACCESS molecules ISSN 1420-3049 /journal/molecules Article Preservation of Bacillus firmus Strain 37 and Optimization of Cyclodextrin Biosynthesis by Cells Immobilized on Loofa Sponge Rúbia Pazzetto 1, Sabrina Barbosa de Souza Ferreira 1, Elder James Silva Santos 1, Cristiane Moriwaki 1, Teresinha Aparecida Guedes 2 and Graciette Matioli 1,* 1 Department of Pharmacy, State University of Maringá (UEM), Av. Colombo, 5790, Maringá-PR 87020-900, Brazil 2 Department of Statistics, State University of Maringá (UEM), Av. Colombo, 5790, Maringá-PR 87020-900, Brazil * Author to whom correspondence should be addressed; E-Mail: gmatioli@uem.br; Tel.: +55-44-3011-3868; Fax: +55-44-3011-4119. Received: 28 April 2012; in revised form: 18 July 2012 / Accepted: 21 July 2012 / Published: 8 August 2012 Abstract: The preservation of Bacillus firmus strain 37 cells by lyophilization was evaluated and response surface methodology (RSM) was used to optimize the β-cyclodextrin (β-CD) production by cells immobilized on loofa sponge. Interactions were studied with the variables temperature, pH and dextrin concentration using a central composite design (CCD). Immobilization time influence on β-CD production was also investigated. B. firmus strain 37 cells remained viable after one year of storage, showing that the lyophilization is a suitable method for preservation of the microorganism. From the three-dimensional diagrams and contour plots, the best conditions for β-CD production were determined: temperature 60 °C, pH 8, and 18% dextrin. Considering that the amount of dextrin was high, a new assay was carried out, in which dextrin concentrations of 10, 15, and 18% were tested and the temperature of 60 °C and pH 8 were maintained. The results achieved showed very small differences and therefore, for economic reasons, the use of 10% dextrin is suggested.