Evaluation of Factors Affecting Saccharification of Sugarcane Bagasse Using Cellulase Preparation from a Thermophilic Strain of Brevibacillus sp.

This study focuses on the production of cellulase from a thermophilic bacterium Brevibacillus sp. MT5 and prospects of utilizing the enzyme preparation for the saccharification of sugarcane bagasse (SB). The data revealed that cellulase produced at 70 °C expressed an IFPU (international filter paper unit) of 1.776 when assayed at 60 °C and showed good activity towards SB. Consequently, the conditions affecting saccharification of SB were studied by employing a Plackett–Burman design and reducing sugars were determined by dinitrosalicylic acid method and glucose oxidase kit. The analysis of the design highlighted that the factors affecting the hydrolysis process varies in terms of their significance with respect to the duration of the reaction, however, agitation remained a consistent significant factor throughout the process. Gravimetric analysis displayed a reduction of 49.7 and 22.6% in cellulose content after saccharification of SB from an industry and SB from a fruit juice vendor, respectively. The effect of enzyme action on SB was further visualized by scanning electron microscopy and Fourier transform infra-red spectroscopy that showed increased porosity and a diminished peak for cellulose, indicating degradation of the substrate by the enzyme preparation.