year 14, Issue 3 (May - Jun 2020)                   Iran J Med Microbiol 2020, 14(3): 186-200 | Back to browse issues page

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Yasrebi N, Hatamian Zarmi A S, Larypoor M. Optimization of Chitosan Production from Iranian Medicinal Fungus Trametes- Versicolor by Taguchi Method and Evaluation of Antibacterial Properties. Iran J Med Microbiol 2020; 14 (3) :186-200
1- Department of Biology, Faculty of Bio Sciences, Tehran North Branch, Islamic Azad University, Tehran, Iran
2- Department of Life Sciences Engineering, Faculty of New Sciences and Technologies, University of Tehran, Tehran, Iran ,
Abstract:   (3796 Views)

Background: Chitosan is a natural polymer with special properties that are prepared and purified in the industry of crustaceans. In this study, Trametes versicolor fungus, which was obtained from the forests of northern Iran, was used due to its medicinal properties, and the extracted chitosan of this fungus was optimized and its antimicrobial properties were investigated.
Materials & Methods: To increase chitosan, four influential NaOH parameters, time, temperature, and biomass to NaOH ratio were performed by the Taguchi method. Fourier Transformed Infrared Spectrometry (FTIR) was identified, and the antibacterial properties of the disc release method were investigated against Escherichia coli and Staphylococcus aureus bacteria and the bacterial non-growth halo by millimeters.
Results: The optimal conditions of the variables were: 5.94 Molar, 4 hours, and 40 minutes, 65.6 degrees Celsius, and 1:25 ratio, respectively. Under these conditions, the amount of chitosan produced was equal to 0.261 g/L and the degree of deacetylation 78% was obtained. The antibacterial properties against E. coli gram-negative bacteria and S. aureus gram-positive bacteria were found to be 12±1 and 18±2, respectively.
Conclusion: Evidence has shown that four parameters had a positive effect on more chitosan production and the S. aureus is more sensitive to the resulting chitosan.

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Type of Study: Original Research Article | Subject: Microbial Biotechnology
Received: 2020/01/19 | Accepted: 2020/06/16 | ePublished: 2020/05/21

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