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Ethanologenic potential of
the bacterium Bacillus cereus NB-19 in media
comprising of sugar mill and dairy industrial wastes
Naureen Chaudhary, Ayaz
Aslam and Javed Iqbal Qazi*
Department
of Zoology, University of the Punjab, Lahore, Pakistan.
*Corresponding author. E-mail:
qazi@scientist.com.
Accepted
29 September, 2009 |
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Ethanologenic bacterium was cultivated in a suspension of
sugarcane bagasse and processed yogurt whey under the
predetermined growth optimized conditions. It was found that
blending of processed defatted yogurt whey with 2% sugarcane
bagasse (MNCH-9 medium) caused significantly higher growth
of the bacterium after 24 h of incubation as compared to the
values obtained when the Bacillus cereus-NB-19 was
cultivated in MNCH-2 (2% bagasse in distilled water) and
MNCH-10 (only processed whey). Saccharification potential of
the bacterium increased significantly when the bagasse was
supplemented with whey. Glucose contents of the cultured
MNCH-9 turned out significantly higher as compared to the
corresponding values of MNCH-2 at various sampling periods.
Provision of whey caused significant increase in xylose
content, so that the media MNCH-9 and MNCH-10 attained 3.77
and 4.74 folds of the pentose sugar, respectively, as
compared to the value obtained for the MNCH-2. Likewise,
much elevated levels of proteins and lipids were found in
the culture fluids of MNCH-9 and MNCH-10 as compared to the
corresponding figures for the MNCH-2. Cellulase activities
of cultivated MNCH-9 and MNCH-10 turned out to be 5.75 folds
higher at first sampling period as compared to the value
obtained for MNCH-2 culture. At 12th day of the
fermentation, MNCH-9 culture fluid showed more than 30%
higher ethanol content as compared to the yield obtained in
case of MNCH-2. The MNCH-10 expressed ethanol even less than
the value found for the MNCH-2. Conclusively, blending of
processed whey to sugarcane bagasse is very useful for
obtaining yields of the different products including cell
mass and ethanol as compared to the cultivation of the B.
cereus NB-19 in media containing only bagasse or whey.
These results dictate the importance of blending
agro-industrial wastes of varying nature for their efficient
and economical upgradation tied up with the selection of
suitable microorganism(s). Such trends are likely to gain
more attention of the scientists in related areas.
Key
words:
Agrowaste, bioethanol, sugarcane bagasse, whey. |
