Solid state fermentation for production of α-amylase by a thermotolerant Bacillus subtilis from hot-spring water

Baysal, Zübeyde; Uyar, Fikret; Aytekin, Çetin

doi:10.1016/s0032-9592(02)00150-4

Cited by 150 publications

(82 citation statements)

References 14 publications

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“…Comparison with earlier reports from Anto et al is in agreement with the present result which shows that increase in inoculum size adversely affects the enzyme production [25]. Although work by Baysal et al reports 20% inoculum size as optimum for SSF with wheat bran in amylase production [26]. However this may be an outcome of species variations that has been used for carrying out fermentation by different workers.…”

Section: Effect Of Temperature and Inoculum Size On The Production Ofsupporting

confidence: 92%

Optimization of Solid State Fermentation Conditions and Characterization of Thermostable Alpha Amylase from Bacillus subtilis (ATCC 6633)

Mallik¹

2015

J Bioprocess Biotech

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Alpha amylase production using microbial source and solid state fermentation has been conducted for past few years in search of thermostable enzyme. Owing to the prolific use of thermostable alpha amylase in various industries like paper, food, detergent, brewing and starch liquefaction process, the production of alpha amylase is still going on. In the present work, Bacillus subtilis (ATCC 6633) has been utilized for generation of alpha amylase followed by optimization of the fermentation media. Change in fermentation conditions like fermentation hour, temperature, inoculums size, nitrogen and sugar sources have pivotal role to enhance alpha amylase yield. The thermal, pH and detergent stability of partially purified alpha amylase have been tested and compared with purified porcine pancreatic amylase. The result is encouraging with approximate 80% retention of alpha amylase activity comparable to purified porcine pancreatic amylase in presence of drastic condition of temperature (60°C), pH (6-11) and detergents. This makes it apt for use in various industries like detergent, food and paper industries.

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Section: Effect Of Temperature and Inoculum Size On The Production Ofsupporting

confidence: 92%

Optimization of Solid State Fermentation Conditions and Characterization of Thermostable Alpha Amylase from Bacillus subtilis (ATCC 6633)

Mallik¹

2015

J Bioprocess Biotech

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“…It was thought that due to high water activity requirement, bacterial cultures might not be suitable for SSF. However, experience has shown that bacterial cultures can be well managed and manipulated for SSF processes (Ramesh and Lonsane 1990;Anto et al 2006;Baysal et al 2003). Result of the present study indicated (Fig.…”

Section: Resultssupporting

confidence: 53%

“…This is due to free excess liquid that forms an additional diffusional barrier (Baysal et al 2003). On the other hand, lower inoculum load delays desired microbial growth that ultimately affects enzymatic production.…”

Section: Resultsmentioning

confidence: 99%

Optimization of novel hyperthermostable β amylase production by Bacillus subtilis DJ5 using solid agroresidual substrates

Poddar

Jana

2013

Int. J. Environ. Sci. Technol.

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Eight different low cost starchy agroresidues namely Barley (B), Wheat bran (WB), Sattu (S), Rice powder (RP), Corn flour (CF), Rice husk (RH), Yellow peas split (YPS) and arrowroot (A) were used for solid culturing of Bacillus subtilis DJ5 for production of novel hyperthermostable b amylase. Various process parameters like initial moisture content, inoculum load, medium pH and incubation temperature affecting enzyme production were optimized to ensure maximum enzyme yield. Only 10 % inoculums load and medium pH of 6.9 was found sufficient to achieve maximum enzyme production in all substrates in a decreasing order,Optimum b amylase production was highly dependent on initial moisture content of substrate as observed from varying requirement of moisture for different substrates. Only 50 % moisture was sufficient for maximum enzyme production of 84.29 U/gdm in CF. For B, RH, YPS, and A 60 % initial moisture resulted in higher production of 120.34, 35.19, 26.59, and 21.58 U/ gdm, respectively, at 37°C. However, for S and RP higher (70 %) moisture content allowed 113.4 and 85.56 U/gdm enzyme production, respectively. Under optimized conditions, maximum b amylase production was observed after 25 h for A, YPS, RH, RP; 41 h for B, WB, CF, and 45 h for S.

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“…The use of agro industrial residues make solid state fermentation more economic (Ellaiah et al, 2002). Baysal et al (2003) reported amylase production using wheat bran as substrate. The effects of the starch, protein and soluble oligosaccharides contents in wheat bran on the production of extracellular amylase were reported in Penicillium decumbens by Sun et al (2007).…”

Section: Introductionmentioning

confidence: 99%

Isolation, screening of Aspergillus flavus and its production parameters for á- amylase under solid state fermentation

Geetha¹,

Jeyaprakash²,

Nagaraja³

2011

JANS

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Abstract:The amylase producing fungi were isolated from spoiled fruits, vegetables and soil, in and around Bangalore, Karnataka, India. The isolates were identified and five fungal species were screened. The best amylase producer among them, Aspergillus sp was selected for enzyme production by both sub merged fermentation using mineral salt medium (MSM) and solid state fermentations using wheat bran as a solid substrate. The various parameters influencing solid state fermentation were optimized. The most important factors are such as pH, incubation temperature, incubation period, carbon sources, nitrogen sources and moisture content. The maximum amount of enzyme production was obtained when solid state fermentation was carried out with soluble starch as carbon source and beef extract (1% each) as nitrogen source, optimum conditions of pH 7.0, an incubation temperature of 25 (±2) °C, incubation time 96 h and 62% moisture content.

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Solid state fermentation for production of α-amylase by a thermotolerant Bacillus subtilis from hot-spring water

Cited by 150 publications

References 14 publications

Optimization of Solid State Fermentation Conditions and Characterization of Thermostable Alpha Amylase from Bacillus subtilis (ATCC 6633)

Optimization of Solid State Fermentation Conditions and Characterization of Thermostable Alpha Amylase from Bacillus subtilis (ATCC 6633)

Optimization of novel hyperthermostable β amylase production by Bacillus subtilis DJ5 using solid agroresidual substrates

Isolation, screening of Aspergillus flavus and its production parameters for á- amylase under solid state fermentation

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