Laccase Production with Submerged and Solid State Fermentation: Benefit and Cost Analysis

Year 2011, Volume: 39 Issue: 3, 305 - 313, 01.08.2011

Aynur Demir Pınar Aytar Serap Gedikli Ahmet Çabuk Münevver Arısoy

Abstract

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

Keywords

Benefit-cost analysis, environmental enzyme, laccase, solid state fermentation, Submerged fermentation

Batık ve Katı Faz Fermentasyonu ile Lakkaz Üretimi: Fayda ve Maliyet Analizi

Abstract

B u 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

Keywords

Fayda-maliyet analizi, çevresel enzim, lakkaz, katı faz fermentasyon, batık fermentasyon

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