PRODUCTION AND RECOVERY OF POLY-Β-HYDROXYBUTYRATEFROM WHEY DEGRADATION BY AZOTOBACTER

Three strains of Azotobacter chroococcum were studied to produce poly-β hydroxybutyrate as a inclusion body by whey degradation. Optimum degradation whey results were obtained when using whey broth as a fermentation medium without extra salt, temperature at 35 °C and pH 7 (P<0.05). Lambda max for whey broth medium was determined probably about 400 nm. The effect of different nitrogenous rich compounds (NH4NO3, Bactopeptone, Casein, Yeast extract, Meat extract, Protease peptone and Tryptone) on whey degradation showed that incorporation of nitrogenous compounds into the medium did not increase whey degradation by Azotobacter chroococcum 1723 (P