Physical parameter optimization of feather protein hydrolysate production by Saccharomyces cerevisiae using submerged fermentation

Abstract

Commonly, feathers are known as a solid waste in the poultry industries. It contains about 91% of keratin which a tough insoluble protein substance and hence, make the feathers itself as the one of the alternative protein sources. The objective of this research was to optimize the physical parameter for the production of feather protein hydrolysate by Saccharomyces cerevisiae using submerged fermentation. There are three physical parameters that been screen to identify the critical physical parameter that effect the degradation of the chicken feather. The pH and the time of fermentation had been identified as the critical by using the analysis of two level factorial of Design of Expert (DOE). The inoculums size excluded as the parameter that effect the degradation of chicken feather. The optimization of chicken feather protein hydrolysate production then carried out by the Response surface method (CCD) using the critical physical parameters that been screened earlier. At the optimum pH and fermentation time, pH 10 and day 6 indicate the optimum value of protein content which is 1.747 mg/mL of protein hydrolysate. From this research, it can be concluded that optimum protein hydrolysate content produced from the feathers is also depending on the physical parameters during fermentation. Saccharomyces cerevisiae also have proven had the ability to degrade the keratin.