OPTIMIZING FERMENTATION CONDITIONS FOR PURPLE ONION (ALLIUM CEPA L.) USING BACILLUS SUBTILIS BSN5 TO PRODUCE PRODUCTS RICH IN CARBOXYMETHYL CELLULASE FOR POULTRY FARMING

Phan Vũ Hải; Nguyễn Đinh Thùy Khương; Trần Ngọc Liêm; Ngô Hữu Lai; Nguyễn Xuân Hòa

doi:10.34238/tnu-jst.11084

OPTIMIZING FERMENTATION CONDITIONS FOR PURPLE ONION (ALLIUM CEPA L.) USING BACILLUS SUBTILIS BSN5 TO PRODUCE PRODUCTS RICH IN CARBOXYMETHYL CELLULASE FOR POULTRY FARMING

About this article

Received: 09/09/24 Revised: 17/12/24 Published: 18/12/24

Authors

1. Phan Vu Hai, College of Agriculture and Forestry - Hue University
2. Nguyen Dinh Thuy Khuong, College of Agriculture and Forestry - Hue University
3. Tran Ngoc Liem , College of Agriculture and Forestry - Hue University
4. Ngo Huu Lai, Regional Animal Health Office No.4
5. Nguyen Xuan Hoa, College of Agriculture and Forestry - Hue University

Abstract

This study focused on optimizing the fermentation process of purple onion using the bacterial strain Bacillus subtilis BSn5 to produce the CMCase enzyme, thereby creating biological products to replace antibiotics in poultry farming. Factors affecting the fermentation process such as nitrogen source, raw material:water ratio, carbon:nitrogen ratio, initial pH, fermentation temperature and time, and glucose supplementation were evaluated. The results showed that ammonium sulfate was the best nitrogen source and the optimal carbon:nitrogen ratio was 20:1. The optimal initial pH, raw material:water ratio and fermentation temperature were 4.0, 1:3 and 35°C, respectively. The ideal fermentation time was 144 h and adding 1 g/100 g glucose enhanced the enzyme production. Response surface analysis determined the final optimum conditions to be a carbon:nitrogen ratio of 25:1, initial pH of 3.2 and feedstock:water ratio of 1:3.25. Under these conditions, high CMCase enzyme activity (58.98 U/g) was achieved, demonstrating this process's potential for producing high-value feed additives from purple onion.

Keywords

Allium cepa L.; Bacillus subtilis; Fermentation; CMCase; Cellulose

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DOI: https://doi.org/10.34238/tnu-jst.11084

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