Characterization of a Bioflocculant MBF-UFH Produced by Bacillus sp. AEMREG7Report as inadecuate




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1

South Africa-Medical Research Council SA-MRC, Microbial Water Quality Monitoring Centre, University of Fort Hare, 5700 Alice, South Africa

2

Applied and Environmental Microbiology Research Group, Department of Biochemistry and Microbiology, University of Fort Hare, 5700 Alice, South Africa

3

GenØK-Centre for Biosafety, Forskningsparken i Breivika, Postboks 6418, 9294 Tromsø, Norway





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Academic Editor: Vladimír Křen

Abstract A bioflocculant named MBF-UFH produced by a Bacillus species isolated from sediment samples of Algoa Bay of the Eastern Cape Province of South Africa was characterized. The bacterial identification was through 16S rDNA sequencing; nucleotide sequences were deposited in GenBank as Bacillus sp. AEMREG7 with Accession Number KP659187. The production of the bioflocculant was observed to be closely associated with cell growth. The bioflocculant had the highest flocculating activity of 83.2% after 72 h of cultivation, and approximately 1.6 g of purified MBF-UFH was recovered from 1 L of fermentation broth. Its chemical analyses indicated that it is a glycoprotein composed of polysaccharide 76% and protein 14%. Fourier transform infrared spectroscopy FTIR revealed that it consisted of hydroxyl, amide, carboxyl and methoxyl as the functional moieties. Scanning electron microscopy SEM revealed the amorphous structure of MBF-UFH and flocculated kaolin clay particles. The maximum flocculating activity of 92.6% against kaolin clay suspension was achieved at 0.3 mg-mL over pH ranges of 3–11 with the peak flocculating rate at pH 8 in the presence of MgCl2. The bioflocculant retained high flocculating activity of 90% after heating at 100 °C for 1 h. MBF-UFH appears to have immense potential as an alternative to conventional chemical flocculants. View Full-Text

Keywords: Bacillus sp. AEMREG7; MBF-UFH; flocculating activity; glycoprotein; thermostable Bacillus sp. AEMREG7; MBF-UFH; flocculating activity; glycoprotein; thermostable





Author: Kunle Okaiyeto 1,2,* , Uchechukwu U. Nwodo 1,2, Leonard V. Mabinya 1,2, Arinze S. Okoli 3 and Anthony I. Okoh 1,2

Source: http://mdpi.com/



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