Rapid Screening of Cultural Parameters for Extracellular Halophilic Glutaminase Production from Tetragenococcus Muriaticus FF5302 using the Plackett-Burman’s Experimental Design

Sawitree  DUERAMAE; Patthinan  VARICHANAN; Toshiki  ENOMOTO

doi:10.48048/wjst.2021.9317

Authors

Sawitree DUERAMAE Department of Applied Microbiology, Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand
Patthinan VARICHANAN Department of Applied Microbiology, Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand
Toshiki ENOMOTO Department of Food Science, Ishikawa Prefectural University, Nonoichi, Ishikawa, Japan

DOI:

https://doi.org/10.48048/wjst.2021.9317

Keywords:

Cultural parameter, Halophilic glutaminase, Plackett-Burman design, Screening, Tetragenococcus muriaticus

Abstract

The Plackett-Burman’s experiemental design was used to efficiently select the key cultural parameters for the production of halophilic glutaminase by moderating halophilic bacterium Tetragenococcus muriaticus FF5302. Eleven variables were selected, which involved glutamine, peptone, yeast extract, glucose, fructose, KCl, MgSO₄, NaCl, temperature, pH, and inoculum size, to identify the most significant variables affecting halophilic glutaminase production in 12 experimental trials. The results of the statistical analyses demonstrated that glutamine, pH, and temperature had significant effects on halophilic glutaminase production. The maximum halophilic glutaminase activity of 199.27 U mL^-1was observed after 120 h of fermentation. After Plackett-Burman’s design experiments, the glutaminase activity was found to be 2.28 folds increase compared to basal conditions. Thus, the cultivation of T. muriaticus FF5302 under the optimal condition could enhance the production of halophilic glutaminase enzyme effectively.

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