Laccase production with Submerged and solid state fermentation: Benefit and cost analysis
Yükleniyor...
Dosyalar
Tarih
2011
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Hacettepe Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmanın amacı, katma değer ürünlerin üretimlerine sahip biyoteknolojik süreçlerden katı faz ve batık fermentasyon teknikleri ile enzim üretiminin, fayda maliyet analizini değerlendirmektir. Fayda maliyet analiz yaklaşımı projenin karar verilmesinde ve değerlendirilmesinde genelde kullanılan bir yoldur. Bu analiz, çevresel biyoteknolojide önemli bir enzim olan lakkazın üretiminde kullanılan iki yöntemle ilgilidir. Karşılaştırma sonucuna göre, katı faz fermentasyonla elde edilen lakkaz aktivitesinde fayda/maliyet oranı 1.76 ve aktivite değeri 22.62 U ml-1 olurken batık fermentasyonla elde edilen lakkaz aktivitesi içinse bu değer 2.42 ve aktivite değeri 29.08 U ml-1’dir. Özellikle batık fermentasyonla elde edilen indüklenmiş sıvı kültürü, üretim faaliyetinin maksimum fayda sağladığı ve minimum maliyet getirdiği görülmektedir. Bu durum bir şirket için bu tip fermentasyonla lakkaz üretiminin daha cazip olduğunu göstermektedir.
The aim of this study is to investigate benefit and cost analysis of enzyme production with solid state and submerged fermentation techniques, biotechnological processes within production of value-added products. The approach of benefit and cost analysis is commonly used a way at deciding and investigating of the project. This analysis was referred two methodologies on production of laccase, a significant enzyme at environmental biotechnology. According to the result of the comparison, benefit/cost ratio in laccase activity obtained with solid state fermentation was calculated 1.76 and the ratio of laccase activity was 22.62 U ml-1, whereas those of submerged fermentation was 2.42 and the activity was 29.08 U ml-1. In particular, induced liquid culture obtained submerged fermentation is seen maximum benefit of production facilities and the minimum cost. This situation indicates laccase production with this type fermentation for a company is more attractive.
The aim of this study is to investigate benefit and cost analysis of enzyme production with solid state and submerged fermentation techniques, biotechnological processes within production of value-added products. The approach of benefit and cost analysis is commonly used a way at deciding and investigating of the project. This analysis was referred two methodologies on production of laccase, a significant enzyme at environmental biotechnology. According to the result of the comparison, benefit/cost ratio in laccase activity obtained with solid state fermentation was calculated 1.76 and the ratio of laccase activity was 22.62 U ml-1, whereas those of submerged fermentation was 2.42 and the activity was 29.08 U ml-1. In particular, induced liquid culture obtained submerged fermentation is seen maximum benefit of production facilities and the minimum cost. This situation indicates laccase production with this type fermentation for a company is more attractive.
Açıklama
Demir, Aynur (Aksaray, Yazar)
Anahtar Kelimeler
Benefit-Cost Analysis, Environmental Enzyme, Laccase, Solid State Fermentation, Submerged Fermentation
Kaynak
Hacettepe Journal of Biology and Chemistry
WoS Q Değeri
Scopus Q Değeri
Cilt
39
Sayı
3
