Solid State Fermentation of a Raw Starch Digesting Alkaline Alpha-Amylase fromBacillus licheniformisRT7PE1 and Its Characteristics

Abstract

The thermodynamic and kinetic properties of solids state raw starch digesting alpha amylase from newly isolated Bacillus licheniformis RT7PE1 strain were studied. The kinetic values Q p, Y p/s, Y p/X, and q p were proved to be best with 15% wheat bran. The molecular weight of purified enzyme was 112 kDa. The apparent K m and V max values for starch were 3.4 mg mL−1 and 19.5 IU mg−1 protein, respectively. The optimum temperature and pH for α-amylase were 55°C, 9.8. The half-life of enzyme at 95°C was 17h. The activation and denaturation activation energies were 45.2 and 41.2 kJ mol−1, respectively. Both enthalpies (ΔH ∗) and entropies of activation (ΔS ∗) for denaturation of α-amylase were lower than those reported for other thermostable α-amylases.

Cow dung is an ideal fermentation medium for amylase production in solid-state fermentation by Bacillus cereus

“…The organisms namely, Bacillus amyloliquefaciens (MTCC 1270) [18], Anoxybacillus flavithermus sp. [11], Bacillus licheniformis ZB-05 [7], B. amyloliquefaciens P-001 [5], Bacillus subtilis (MTCC 121) [17] and B. licheniformis RT7PE1 [21] were used for the production of amylases and enzyme properties were studied. Recently, cow dung was used as the substrate for the production of proteolytic enzymes [23], [24].…”

Polyphasic Characterization of Yeasts and Lactic Acid Bacteria Metabolic Contribution in Semi-Solid Fermentation of Chinese Baijiu (Traditional Fermented Alcoholic Drink): Towards the Design of a Tailored Starter Culture

“…Then 10 mL of growth medium (malt extract broth (MEB) for yeast, and MRS broth for LAB) added with milled sorghum powder (0.1 g), was inoculated with 1 mL of cell suspension (final cell density 10 7 cell/mL) and grown at 30 °C for 5 days. The cultures were centrifuged at 10,000× g for 8 min at 4 °C to obtain the supernatant, which served as crude enzyme [7].…”

Solid‐state fermentation of Moringa oleifera leaf meal using Bacillus pumilusCICC 10440

“…With this approach, the proteins were extracted from the fermentation matter by adding approximately 10 volumes of distilled water (w/v, 20 mL) to 2 g of fermentation matter and then extracting the samples for 1 h at 60 rpm in the shaker incubator. The supernatant remaining after centrifugation was used to analyze the fermentation parameters . The protein levels were quantified using the Bicinchoninic Acid Kit (Sigma), and the biomass was measured at an optical density of 600 nm (UNICO UV‐2000, USA).…”

“…The supernatant remaining after centrifugation was used to analyze the fermentation parameters. 27 The protein levels were quantified using the Bicinchoninic Acid Kit (Sigma), and the biomass was measured at an optical density of 600 nm (UNICO UV-2000, USA). The total phenolic content was determined with the Folin-Ciocalteu method.…”