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Original Research Article | OPEN ACCESS

Enhanced production of butyric acid by solid-state fermentation of rice polishings by a mutant strain of Clostridium tyrobutyricum

Tasleem Akhtar1 , Abu Saeed Hashmi1, Muhammad Tayyab1, Aftab Ahmed Anjum2, Shagufta Saeed1

1Institute of Biochemistry and Biotechnology; 2Department of Microbiology, University of Veterinary and Animal Science, Lahore, Pakistan.

For correspondence:-  Tasleem Akhtar   Email: tasleem_ak@yahoo.com   Tel:+923215874191

Accepted: 14 June 2018        Published: 28 July 2018

Citation: Akhtar T, Hashmi AS, Tayyab M, Anjum AA, Saeed S. Enhanced production of butyric acid by solid-state fermentation of rice polishings by a mutant strain of Clostridium tyrobutyricum. Trop J Pharm Res 2018; 17(7):1235-1241 doi: 10.4314/tjpr.v17i7.2

© 2018 The authors.
This is an Open Access article that uses a funding model which does not charge readers or their institutions for access and distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0) and the Budapest Open Access Initiative (http://www.budapestopenaccessinitiative.org/read), which permit unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited..

Abstract

Purpose: To enhance butyric acid production by solid-state fermentation with a hyper-producing mutant of Clostridium tyrobutyricum generated by random mutagenesis.
Methods: Wild type C. tyrobutyricum was mutagenized with UV irradiation, nitrous acid, and ethidium bromide to obtain a hyper-producing strain. Various physiochemical parameters were optimized to increase the butyric acid yield.
Results: The UV-induced mutant (C.TUV) produced significantly higher concentrations of butyric acid than the wild type parent, nitrous acid-induced, and ethidium bromide-induced strains. C.TUV increased butyric acid production 1.4-fold more than the parent strain. Fermentation with C.TUV with 2.5 g of rice polishings (w/w), a 2 % inoculum volume (v/v), and a 48-h incubation period at 37°C under anaerobic conditions produced 11.63 mg/100 g of butyric acid. The addition of 0.6 % corn steep liquor as a nitrogen source increased the butyric acid concentration to 26.09 mg/100 g.
Conclusion: These optimized fermentation parameters on a small scale can be used on a commercial scale to mass-produce butyric acid.

Keywords: Butyric acid, Mutant, Clostridium tyrobutyricum, Mutagen, Solid-state fermentation

Impact Factor
Thompson Reuters (ISI): 0.523 (2021)
H-5 index (Google Scholar): 39 (2021)

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