%0 Journal Article
%T Combined effects of agitation and aeration on the chitinolytic enzymes production by the Antarctic fungus Lecanicillium muscarium CCFEE 5003
%A Massimiliano Fenice
%A Paolo Barghini
%A Laura Selbmann
%A Federico Federici
%J Microbial Cell Factories
%D 2012
%I BioMed Central
%R 10.1186/1475-2859-11-12
%X In this study, submerged cultures of L. muscarium CCFEE 5003 were carried out in a 2-L bench-top CSTR bioreactor in order to optimise the production of chitinolytic enzymes. The effect of stirrer speed (range 200-500 rpm) and aeration rate (range 0.5-1.5 vvm) combination was studied, by Response Surface Methodology (RSM), in a medium containing 1.0% yeast nitrogen base and 1% colloidal chitin. Optimization was carried out, within a "quadratic D-optimal" model, using quantitative and quantitative-multilevel factors for aeration and agitation, respectively. The model showed very good correlation parameters (R2, 0.931; Q2, 0.869) and the maximum of activity (373.0 U/L) was predicted at ca. 327 rpm and 1.1 vvm. However, the experimental data showed that highest activity (383.7 ¡À 7.8 U/L) was recorded at 1 vvm and 300 rpm. Evident shear effect caused by stirrer speed and, partially, by high aeration rates were observed. Under optimized conditions in bioreactor the fungus was able to produce a higher number of chitinolytic enzymes than those released in shaken flasks. In addition, production was 23% higher.This work demonstrated the attitude of L. muscarium CCFEE 5003 to grow in bench-top bioreactor; outlined the strong influence of aeration and agitation on its growth and enzyme production and identified the optimal conditions for possible production at the industrial level.Chitinolytic enzymes (generally called chitinases) have been widely studied and some produced by fungi are of great interest for possible applications. Traditionally, these hydrolases could be employed in chitin hydrolysis, production of chitin derivatives, protoplast formation and bio-control of pathogenic organisms [1-4]. Some unconventional and very interesting applications in food and wine industries have been successfully tested at laboratory level [5,6]. In this context, the search of new chitinolytic organisms and/or enzymes is still full of interest. In addition, in some specific fields, chiti
%K Chitinolytic enzymes production
%K Lecanicillium muscarium
%K Response Surface Methodology
%K Agitation and aeration
%U http://www.microbialcellfactories.com/content/11/1/12