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A Study on the Synthesis of Poly (3-hydroxybutyrate-co-3-hydroxyvalerate) by Bacillus megaterium Utilizing Cheese Whey Permeate

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Abstract

Cheese whey permeate, a processed by-product of the dairy industry, was utilized as the sole carbon source for the production of poly (3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) from Bacillus megaterium. In the present study, propionic acid was co-fed as an internal plasticizer to synthesize PHBV co-polymer. Cultivation parameters such as time, propionic acid, C/N ratio were optimized by investigating several parameters that affect the production of PHBV. The maximum PHBV content of 86.6% and the highest PHBV yield of 3.64 g/L were achieved at 72 h, 0.1% propionic acid content, and C/N ratio of 15. The presence of PHBV in the extracted sample was confirmed by gas chromatography–mass spectroscopy (GC–MS) and Fourier transform-infrared spectroscopy analysis, and further, the morphology was studied by scanning electron microscopy analysis. Mechanical characterization revealed that PHBV has a tensile strength of 4.41 MPa, which was higher than polyhydroxybutyrate with 3.37 MPa. The PHBV biopolymer was observed to be thermally stable between 100–400 °C. The melting point, crystallization temperature and glass transition temperature of PHBV were measured to be 116.60 °C, 108.92 °C and 87.88 °C respectively. The synthesized PHBV nanoparticles had an average diameter of 343.3 nm, and the zeta potential was found to be—21.3 mV.

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Acknowledgements

The authors wish to express their sincere thanks to the management of the SRM Institute of Science and Technology and the Department of Biotechnology for the research facilities and their constant support throughout this research study. We would also like to thank Dr. M. Venkatesh Prabhu, Assistant Professor (S.G), Department of Biotechnology, for his technical help during this research.

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  1. Department of Biotechnology, SRM Institute of Science and Technology, Tamil Nadu, Kattankulathur, Chennai, 603203, India

    Priya Suhazsini, Rukmani Keshav, Sanjana Narayanan, Angana Chaudhuri & P. Radha

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  1. Priya Suhazsini
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  2. Rukmani Keshav
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Suhazsini, P., Keshav, R., Narayanan, S. et al. A Study on the Synthesis of Poly (3-hydroxybutyrate-co-3-hydroxyvalerate) by Bacillus megaterium Utilizing Cheese Whey Permeate. J Polym Environ 28, 1390–1405 (2020). https://doi.org/10.1007/s10924-020-01687-x

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