African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

Polyhydroxyalkanoate (PHA) production by Lynisibacillus sp. strain UEA-20.171

Edilane Martins Ferreira
  • Edilane Martins Ferreira
  • Programa de Pós-Graduação em Biotecnologia e Recursos Naturais da Amazônia -Univ. do Estado do Amazonas, Brasil.
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Aldo Rodrigues de Lima Procópio
  • Aldo Rodrigues de Lima Procópio
  • Instituto de Ciências Biológicas, FAMETRO, Brasil.
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Raimundo Carlos Pereira Junior
  • Raimundo Carlos Pereira Junior
  • Programa de Pós-Graduação em Biotecnologia e Recursos Naturais da Amazônia -Univ. do Estado do Amazonas, Brasil.
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Sandra Patricia Zanotto
  • Sandra Patricia Zanotto
  • Programa de Pós-Graduação em Biotecnologia e Recursos Naturais da Amazônia -Univ. do Estado do Amazonas, Brasil.
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Rudi Emerson de Lima Procópio
  • Rudi Emerson de Lima Procópio
  • Centro de Biotecnologia da Amazônia – CBA, Manaus Amazonas, Brasil.
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  •  Received: 09 March 2016
  •  Accepted: 12 August 2016
  •  Published: 24 August 2016

Abstract

PHA is a biodegradable and biocompatible natural thermoplastic produced from renewable bioresources and is hence attracting attention as a plastic material for use in the environment and medical fields. In the present study, the Lynisibacillus sp. strain UEA-20.171 was selected for production of polyhydroxyalkanoate (PHA) in bioreactor. The accumulation of polymer in the bacterium occurs when there is an imbalance in the concentration of nitrogen in relation to carbon (glucose). After the period of adaptation in mineral medium from 12 to 24 h, the cell division occurred from 12 to 24 h, and the formation of biopolymers from 36 to 48 h. It was observed that the polymer produced by the isolated UEA-20.171, was P(3HB).

Key words: Polyhydroxyalkanoates, polyhydroxybutyrate, bioplastics, Lysinibacillus.

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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