An analytical study on fermentative production of Polyhydroxyalkanoate (PHA) using bacillus sp. isolated from whey protein

Abstract

Srividya Shivakumar*

A great carbon source for bacteria that make Polyhydroxyalkanoates (PHA) is whey. There are no reports employing raw whey, which has a relatively low amount of lactose, despite the fact that the majority of research have employed whey, which has considerable quantities of lactose. Therefore, the two-stage method used in the current investigation to evaluate PHA synthesis used whey with less lactose. Using Bacillus sp. which would have been isolated from food waste, the carbon source present in whey was first transformed into acetic acid. Using the bacterium Bacillus sp. CYR-1, the acetic acid generated in the first step was transformed into PHA in the second stage. Without first treating the whey, acetic acid derived from the whey was diluted many times before being utilized to make PHA. These studies led us to the conclusion that the synthesis of PHB utilizing whey containing little lactose may be accomplished using a two-stage procedure including Bacillus sp. CYR-1. The main objective of this paper is to learn more about the Isolation and screening of Bacillus sp. for whey-based Polyhydroxyalkanoate (PHA) Production. In the future, this study will aware people about the various application of Polyhydroxyalkanoate (PHA) Production.