Optimization of thermostable alkaline protease production from species of Bacillus using rice bran

Krishna, S.; Devi, K. Lakshmi

doi:10.5897/ajb2005.000-3132

Cited by 58 publications

(8 citation statements)

References 11 publications

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“…Proteases are essential constituents of all forms of life on earth including prokaryotes, fungi, plants and animals. Proteases are highly exploited enzymes in food, leather, detergent, pharmaceutical, diagnostics, waste management and silver recovery (Babu and Lakshmi, 2005). Bacillus protease is of special importance because of its wide applications in various industries like pharmaceutical, leather, food and waste processing industries (Pastor et al, 2001).…”

Section: Discussionmentioning

confidence: 99%

Enzymatic Screening and Molecular Characterization of Thermophilic Bacterial Strains Isolated from Hotspring of Tatopani, Bhurung, Nepal

Adhikari

Ghimire

Khatri

et al. 2015

Int J Appl Sci Biotechnol

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Background and Aim: In Nepal not much of study of Thermophilic area and Thermophiles have been done. Thermophilic bacteria are less studied but are important group of microorganisms due to their ability to produce industrially important enzymes. Methods: In this study, thermophilic bacteria were isolated from hot spring of Bhurung, Nepal. Wide range of bacteria that could grow at high temperatures and tolerate extreme temperature were characterized by morphology, biochemistry and sequencing of its 16S rRNA gene sequence. The isolates were screened for production of extracellular enzymes like protease, amylase, lipase, cellulase, caseinase, pectinase and xylanase activity. Phylogenetic tree construction and G+C content evaluation of the isolate was also studied.Results: 15 isolates with ability to tolerate high temperatures were identified as Bacillus sp. by morphology, biochemistry and sequencing of its 16S rRNA gene sequence. BLAST search analysis of the sequence was performed and result showed maximum identity (99% similarity) with Bacillus licheniformis, Bacillus subtilis and Bacillus pumilus. Isolated strains exhibited considerable amount of extracellular exozymes activity. Phylogenetic analysis of the isolates revealed the relatedness among the species. The G+C content of each species was also evaluated and was found to be in range of 54.87 to 55.54%.Conclusion: The study of isolates confirmed that the isolated Bacillus sp. to be a true thermophile and could be a source of various thermostable exozymes which can be exploited for pharmaceutical and industrials applications. Much detailed study of the isolates can Int J Appl Sci Biotechnol, Vol 3(3): 392-397

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Section: Discussionmentioning

confidence: 99%

Enzymatic Screening and Molecular Characterization of Thermophilic Bacterial Strains Isolated from Hotspring of Tatopani, Bhurung, Nepal

Adhikari

Ghimire

Khatri

et al. 2015

Int J Appl Sci Biotechnol

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“…Hasil uji DMRT terlihat bahwa peningkatan protein kasar pada perlakuan A3B2 (dosis inokulum 3% dan lama fermentasi 6 hari) dan A3B1 (dosis inokulum 3% dan lama fermentasi 4 hari) berbeda sangat nyata (P<0,01) lebih tinggi dari perlakuan lainnya. Peningkatan protein kasar terjadi karena adanya penambahan protein yang disumbangkan oleh sel mikroba akibat pertumbuhannya yang menghasilkan produk protein sel tunggal (PST) atau biomassa sel yang mengandung sekitar 40-65% protein (Krishna et al, 2005).…”

Section: Pengaruh Perlakuan Terhadap Peningkatan Protein Kasar Produkunclassified

Peningkatan Kualitas Nutrisi Limbah Kulit Ubi Kayu melalui Fermentasi Menggunakan Bacillus amyloliquefaciens

Mirzah

Muis

2015

JPI

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ABSTRAK Satu penelitian telah dilakukan dengan tujuan untuk mengetahui pengaruh interaksi antara dosis inokulum dengan lama fermentasi kulit ubi kayu menggunakan bakteri Bacillus amyloliquefaciens terhadap perubahan kandungan zat-zat makanan dan kualitas produk kulit ubi kayu fermentasi (Kukaf). Metode yang digunakan adalah metode eksperimen menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 3 x 3 dengan 3 ulangan. Faktor pertama adalah dosis inokulum dari bakteri Bacillus amyloliquefaciens terdiri dari A1=1%, A2=2% dan A3=3% per 100 g substrat. Faktor kedua adalah lama fermentasi terdiri dari B1=4 hari, B2=6 hari dan B3=8 hari. Peubah yang diamati adalah perubahan kandungan bahan kering, protein kasar, serat kasar, dan kualitas nutrisi seperti kecernaan serat kasar, retensi nitrogen dan energi metabolisme. Hasil penelitian menunjukkan bahwa interaksi antara dosis inokulum Bacillus amyloliquefaciens dengan lamanya fermentasi memberikan pengaruh sangat nyata (P<0,01) terhadap penurunan bahan kering, peningkatan protein kasar dan retensi nitrogen, dan terdapat pengaruh interaksi yang nyata (P < 0,05) antara dosis inokulum dengan lama fermentasi terhadap penurunan serat kasar dan energi metabolisme produk Kukaf, sedangkan pada peubah kecernaan serat kasar interaksinya tidak berpengaruh nyata (P>0,05), namun faktor dosis inokulum berpengaruh nyata (P<0,05) terhadap kecernaan serat kasarnya. Kesimpulan penelitian ini adalah kualitas gizi Kukaf yang terbaik didapat pada perlakuan A3B1(dosis inokulum 3% dan lama fermentasi 4 hari) yang dapat menurunkan bahan kering sebesar 12,32 %, meningkatkan protein kasar sebesar 45,34 % dan merurunkan serat kasar sebesar 13,48%, dengan nilai retensi nitrogen sebesar 66,64 %, kecernaan serat kasar 44,45% dan energi metabolisme 2.135 kkal/kg.

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“…The full enzyme production for both amylase and protease was carried out via shake-flask fermentation with 2 %v/v inoculum at 30 0 C for 72 h [6,19]. The fermentation medium for amylase contained peptone(1.0 %), beef extract(1.0 %),yeast extract(0.4%),glucose(2.0%),sodium acetate trihydrate(0.5 %),tween 80(0.1 %),Dipotassium hydrogen phosphate(0.2 %),triammonium citrate (0.2 %), magnesium citrate(0.02 %) andmanganese sulphate tetrahydrate(0.0005 %).…”

Section: Secondary Screening Of Lactobacillus Plantarum Cs By Submerg...mentioning

confidence: 99%

Evaluation of probiotic Lactobacillus plantarum CS fermented culture and its crude enzymes as chicken growth enhancers

Nwachukwu¹,

George-Okafor²

2022

World J. Adv. Res. Rev.

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Studies have shown that supplementation of important enzymes in poultry feed can improve the growth of birds. However, there were little or no available information on the utilization of such enzymes or the probiotic fermented culture in local feed production in Nigeria. Therefore, the aim of the study was focused on the evaluation of probiotic Lactobacillus plantarum fermented culture and its crude enzymes as chicken growth enhancers. The organism was first screened for amylase and protease producing potential using starch agar and skim milk agar respectively. Thereafter, confirmation of the produced amylase and protease enzymes via shake-flask fermentation at 30oC for 3 days was by 3,5-dinitro salicylic acid and Folin ciocalteu reagents respectively. The produced fermented culture and its recovered crude enzymes (2 %v/v) were respectively supplemented in the locally produced chicken feed for 10weeks. The chicken fed without supplement served as control and all their growths were determined every week. The screening results revealed that L. plantarum CS produced more amylase(29 mm) than protease(19 mm) with a total enzyme yield of 22.50 U/ml and 20.92 U/ml respectively, The chicken fed with supplements containing either the enzymes or the fermented culture grew faster and significantly higher (5 kg /10 wk) than those without the supplement (3.0 kg/10 wk)at p>0.05. The growth enhanced by the fermented culture ((5 kg/10 wk) was more than that stimulated by either the amylase (3.52 kg/10 wk) or the protease (3.86 kg/10 wk), although not significant. Supplementation with protease enzyme resulted in significant robust and faster growth (3.57 kg/ 7 wk) than that with amylase enzyme (3.37 kg/7 wk). These results indicated the great potentials of both L. plantarum fermented culture and its crude enzymes especially protease as chicken growth stimulants.

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Optimization of thermostable alkaline protease production from species of Bacillus using rice bran

Cited by 58 publications

References 11 publications

Enzymatic Screening and Molecular Characterization of Thermophilic Bacterial Strains Isolated from Hotspring of Tatopani, Bhurung, Nepal

Enzymatic Screening and Molecular Characterization of Thermophilic Bacterial Strains Isolated from Hotspring of Tatopani, Bhurung, Nepal

Peningkatan Kualitas Nutrisi Limbah Kulit Ubi Kayu melalui Fermentasi Menggunakan Bacillus amyloliquefaciens

Evaluation of probiotic Lactobacillus plantarum CS fermented culture and its crude enzymes as chicken growth enhancers

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