Two-stage inocula for the production of alpha-amylase by Bacillus amyloliquefaciens

Milner, Julie A.; Martin, Duncan J.; Smith, Alan M.

doi:10.1016/s0141-0229(97)00006-9

Cited by 7 publications

(2 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This might have been due to our analytical method, which has a limitation in the analysis of higher sugars with low volatility. Bacillus amlyloliquefaciens, originally isolated from soil, was named for its ability to secrete large amounts of amylase, 31) and higher -amylase activity can assist microorganisms in producing functional metabolites such as Aol in starchrich foods. 30) High sugar consumption occurred with Bacillus licheniformis 58 and Bacillus licheniformis 67, indicating that they had higher hydrolytic activities toward sugar than B. amlyloliquefaciens CH86-1.…”

Section: )mentioning

confidence: 99%

Metabolite Profiling of Cheonggukjang, a Fermented Soybean Paste, Inoculated with Various Bacillus Strains during Fermentation

Baek

Shim

Kwon

et al. 2010

Bioscience, Biotechnology, and Biochemistry

View full text Add to dashboard Cite

Metabolite profiling of Cheonggukjang inoculated with different Bacillus strains including Bacillus amyloliqueciens CH86-1, Bacillus licheniformis 58, and Bacillus licheniformis 67 during fermentation, was performed using gas chromatography-time of flight-mass spectrometry after derivatization, combined with multivariate statistical analysis. A total of 20 amino acids, 10 sugars, five sugar alcohols, and seven organic acids were identified in three Cheonggukjang samples. With fermentation time, most of the amino acids showed increasing amounts. On the other hand, most of the sugars including sucrose, fructose, and glucose decreasing patterns, and the amounts of organic acids varied. In order to observe differences in metabolites with fermentation time and inoculated Bacillus strains, principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) were carried out, respectively. On PCA plots, some sugars and organic acids including sucrose, fructose, glucose, mannose, succinic acid, and malonic acid, as well as most of the amino acids, contributed mainly to differentiation of the Cheonggukjang samples fermentation time. On the other hand, on PLS-DA, mannose, xylose, glutamic acid, and proline were mainly responsible for differentiating the Cheonggukjang among into various inoculated strains.

show abstract

Section: )mentioning

confidence: 99%

Metabolite Profiling of Cheonggukjang, a Fermented Soybean Paste, Inoculated with Various Bacillus Strains during Fermentation

Baek

Shim

Kwon

et al. 2010

Bioscience, Biotechnology, and Biochemistry

View full text Add to dashboard Cite

show abstract

“…Selection of gram positive spore forming bacteria, Bacillus sp., was carried out by pasteurizing the samples at 80ºC for 10 min. A total 226 bacterial isolates were screened for amylase production on minimal medium (M9) starch agar plates containing: Na2HPO4 6 g/L, KH2PO4 3 g/L, NaCl 10% (w/v), NH4Cl 1 g/L, MgSO4 x 7H2O 0.24 g/L, CaCl2 0.24 g/L, Pepton 3 g/L, Soluble Starch 1% (w/v) (Merck), Agar agar 15 g/ L. The initial pH was adjusted to 10 after autoclaving with 10% Na2CO3 (30). A total of 88 amylolytic isolates were selected by flooding the agar plates with iodine solution (15).…”

Section: Organisms and Cultivation Conditionsmentioning

confidence: 99%

Highly thermostable and alkaline α-amylase from a halotolerant-alkaliphilic Bacillus sp. AB68

Aygan¹,

Arikan²,

Korkmaz³

et al. 2008

Braz. J. Microbiol.

View full text Add to dashboard Cite

An alkaliphilic and highly thermostable α-amylase producing Bacillus sp. was isolated from Van soda lake. Enzyme synthesis occurred at temperatures between 25ºC and 40ºC. Analysis of the enzyme by SDS-PAGE revealed a single band which was estimated to be 66 kDa. The enzyme was active in a broad temperature range, between 20ºC and 90ºC, with an optimum at 50ºC; and maximum activity was at pH 10.5. The enzyme was almost completely stable up to 80ºC with a remaining activity over 90% after 30 min pre-incubation. Thermostability was not increased in the presence of Ca2+ . An average of 75% and 60ºC of remaining activity was observed when the enzyme was incubated between pH 5 and 9 for 1 h and for 2 h, respectively. The activity of the enzyme was inhibited by SDS and EDTA by 38% and 34%, respectively.

show abstract

Optimization of Inocula Conditions for Enhanced Biosurfactant Production by Bacillus subtilis SPB1, in Submerged Culture, Using Box–Behnken Design

Mnif

Ellouze-Chaâbouni²,

Ghribi

2012

Probiotics & Antimicro. Prot.

View full text Add to dashboard Cite

The inoculum age and density can influence considerably the production yield and cost of the fermentation process. Some literature studies report the use of two-stage inocula to enhance metabolite production. In the present study, optimization studies were done in order to define the best inocula conditions supporting a maximum biosurfactant production by Bacillus subtilis SPB1. Hence, by adjusting the levels of the two-stage inocula strategy, lipopeptide production was effectively enhanced to almost 3.4 g/l as estimated gravimetrically. The new defined parameters were as follows; a first inoculum age of 23 h followed by a second inoculum age and size of 4 h and 0.01, respectively. Thereby, we note an improved production as compared to the production yield described under non-optimized inocula conditions reported in our previous work.

show abstract

Two-stage inocula for the production of alpha-amylase by Bacillus amyloliquefaciens

Cited by 7 publications

References 9 publications

Metabolite Profiling of Cheonggukjang, a Fermented Soybean Paste, Inoculated with Various Bacillus Strains during Fermentation

Metabolite Profiling of Cheonggukjang, a Fermented Soybean Paste, Inoculated with Various Bacillus Strains during Fermentation

Highly thermostable and alkaline α-amylase from a halotolerant-alkaliphilic Bacillus sp. AB68

Optimization of Inocula Conditions for Enhanced Biosurfactant Production by Bacillus subtilis SPB1, in Submerged Culture, Using Box–Behnken Design

Contact Info

Product

Resources

About