Defined minimal media for the growth of prototrophic and auxotrophic strains of <i>Bacillus stearothermophilus</i>

Lee, Y.H.; Brown, M. R. W.; Cheung, Hon-Yeung

doi:10.1111/j.1365-2672.1982.tb04675.x

Cited by 11 publications

(9 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Strain MFF4 differs, however, from other B. stearothermophilus strains with an absolute requirement for biotin, nicotinic acid and thiamin (Amartey et al 1991;Lee et al 1982;Rowe et al 1975), since from the vitamins tested only biotin was needed for growth of the organism. Strain MMF4 resembles other near-prototrophic B. stearothermophilus strains (Martins and Tempest 1991;Epstein and Grossowicz 1969).…”

Section: Discussionmentioning

confidence: 94%

Characterization of a new Bacillus stearothermophilus isolate: a highly thermostable α-amylase-producing strain

Wind

Buitelaar

Eggink

et al. 1994

Appl Microbiol Biotechnol

View full text Add to dashboard Cite

A novel strain of Bacillus stearothermophilus was isolated from samples of a potato-processing industry. Compared to known e-amylases from other B.stearothermophilus strains, the isolate was found to produce a highly thermostable e-amylase. The half-time of inactivation of this e-amylase was 5.1 h at 80°C and 2.4 h at 90°C. The temperature optimum for activity of the e-amylase was 70°C; the pH optimum for activity was relatively low, in the range 5.5-6.0. e-Amylase synthesis was regulated by induction and repression mechanisms. An inverse relationship was found between growth rate and e-amylase production. Low starch concentrations and low growth temperatures were favourable for enzyme production by the organism. At the optimal temperature for growth, 65°C, the e-amylase was a growth-associated enzyme. The optimal temperature for e-amylase production, however, was 40°C, with e-amylase increasing from 3.9 units (U)/ml to 143 U/ml when lowering the growth temperature from 65°C to 40°C. Maximal e-amylase production in a batch fermentor run at 65°C was 102 U/ml, which was 26-fold higher than in erlenmeyer flasks at 65°C. The dissolved 02 concentration was found to be a critical factor in production of the e-amylase.

show abstract

Section: Discussionmentioning

confidence: 94%

Characterization of a new Bacillus stearothermophilus isolate: a highly thermostable α-amylase-producing strain

Wind

Buitelaar

Eggink

et al. 1994

Appl Microbiol Biotechnol

View full text Add to dashboard Cite

show abstract

“…Isolate MFF4 was classified as a strain of the species B. stearothermophilus. Strain MFF4 differs, however, from other B. stearothermophilus strains with an absolute requirement for biotin, nicotinic acid and thiamin (Amartey et al 1991;Lee et al 1982;Rowe et al 1975), since from the vitamins tested only biotin was needed for growth of the organism. Strain MMF4 resembles other near-prototrophic B. stearothermophilus strains (Martins and Tempest 1991;Epstein and Grossowicz 1969).…”

Section: Discussionmentioning

confidence: 89%

Characterization of a new Bacillus stearothermophilus isolate: a highly thermostable ?-amylase-producing strain

Wind

Buitelaar

Eggink

et al. 1994

Applied Microbiology and Biotechnology

View full text Add to dashboard Cite

A novel strain of Bacillus stearothermophilus was isolated from samples of a potato-processing industry. Compared to known e-amylases from other B. stearothermophilus strains, the isolate was found to produce a highly thermostable e-amylase. The half-time of inactivation of this e-amylase was 5.1 h at 80°C and 2.4 h at 90°C. The temperature optimum for activity of the e-amylase was 70°C; the pH optimum for activity was relatively low, in the range 5.5-6.0. e-Amylase synthesis was regulated by induction and repression mechanisms. An inverse relationship was found between growth rate and e-amylase production. Low starch concentrations and low growth temperatures were favourable for enzyme production by the organism. At the optimal temperature for growth, 65°C, the e-amylase was a growth-associated enzyme. The optimal temperature for e-amylase production, however, was 40°C, with e-amylase increasing from 3.9 units (U)/ml to 143 U/ml when lowering the growth temperature from 65°C to 40°C. Maximal e-amylase production in a batch fermentor run at 65°C was 102 U/ml, which was 26-fold higher than in erlenmeyer flasks at 65°C. The dissolved 02 concentration was found to be a critical factor in production of the e-amylase.

show abstract

“…are reported to be complex (Rowe et al 1975;Srivastava and Baruah 1986). Some amino acids are believed to be absolutely required for the growth of many thermophilic Bacillus strains (Baker et al 1960;Lee et al 1982;Amartey et al 1991). This may be the reason why WN11 grew better and produced a high level of amylase in media containing proteose peptone and tryptone.…”

Section: Discussionmentioning

confidence: 99%

Effect of cultivation conditions on growth and α‐amylase production by a thermophilicBacillussp.

Mamo

Gessesse

1999

Letters in Applied Microbiology

View full text Add to dashboard Cite

Growth and amylase production by Bacillus sp. WN11 was studied under different cultivation conditions. Maximum growth was observed at 65 °C while the highest amylase production was recorded at 55 °C. Good amylase production and growth was observed at an initial medium pH of 5 and 6. No detectable growth was observed at pH 4 and 9. The organism grew better and produced higher levels of amylase activity using proteose peptone and tryptone as nitrogen sources. No growth was observed when NO3+, NH4+ and urea were used as nitrogen sources. Among defined carbohydrates, tested starch and maltose supported good growth and amylase production, with the highest productivity recorded in the presence of starch (24 U/ml). Compared to starch, barley and corn flour resulted in maximum amylase production.

show abstract

Defined minimal media for the growth of prototrophic and auxotrophic strains of Bacillus stearothermophilus

Cited by 11 publications

References 18 publications

Characterization of a new Bacillus stearothermophilus isolate: a highly thermostable α-amylase-producing strain

Characterization of a new Bacillus stearothermophilus isolate: a highly thermostable α-amylase-producing strain

Characterization of a new Bacillus stearothermophilus isolate: a highly thermostable ?-amylase-producing strain

Effect of cultivation conditions on growth and α‐amylase production by a thermophilicBacillussp.

Contact Info

Product

Resources

About