Critical importance of moisture content of the medium in alpha-amylase production by Bacillus licheniformis M27 in a solid-state fermentation system

1990 ◽  
Vol 33 (5) ◽  
Author(s):  
M.V. Ramesh ◽  
B.K. Lonsane
Keyword(s):  
Solid State ◽  
Moisture Content ◽  
Bacillus Licheniformis ◽  
Solid State Fermentation ◽  
Alpha Amylase ◽  
Critical Importance ◽  
Fermentation System ◽  
Amylase Production

Cultural conditions optimization for production of β-galactosidase from Bacillus licheniformis ATCC 12759 under solid-state fermentation

2018 ◽  
Vol 43 (3) ◽  
pp. 240-247 ◽  
Author(s):  
Nurullah Akcan
Keyword(s):  
Solid State ◽  
Moisture Content ◽  
Bacillus Licheniformis ◽  
Solid State Fermentation ◽  
Incubation Temperature ◽  
Fermentation Medium ◽  
Inoculum Level ◽  
Cultural Conditions ◽  
Initial Ph ◽  
Fermentation Parameters

AbstractObjective:The aim of this work was to study the optimal cultivation conditions for β-galactosidase production byBacillus licheniformisATCC 12759.Materials and methods:The screening of β-galactosidase production fromB. licheniformisATCC 12759 was performed by solid state fermentation method on media rich with rice bran (RB). Different factors were tested for the optimization of β-galactosidase production.Results:Certain fermentation parameters involving incubation time, incubation temperature, inoculum level, moisture content, initial pH, agitation speed, size of fermentation medium and optimum temperature of β-galactosidase activity were studied separately. Maximal amount of β-galactosidase production was obtained when solid-state fermentation (SSF) was carried out using RB, having inoculum level 35%, moisture content of 20%, initial pH 7.5 at 37°C for 48 h.Conclusion:Results indicated that optimal fermentation conditions play a key role in the maximum production of β-galactosidase fromB. licheniformisATCC 12759. This study shows the potential of the studied enzymes to be promoting candidates for the degradation of lactose and production of important bioproducts.

Aerial mycelia of Aspergillus oryzae accelerate α-amylase production in a model solid-state fermentation system

2005 ◽  
Vol 36 (7) ◽  
pp. 900-902 ◽  
Author(s):  
Yovita S.P. Rahardjo ◽  
Frans J. Weber ◽  
Sebastiaan Haemers ◽  
Johannes Tramper ◽  
Arjen Rinzema
Keyword(s):  
Solid State ◽  
Aspergillus Oryzae ◽  
Solid State Fermentation ◽  
Fermentation System ◽  
Amylase Production

scholarly journals Solid State Fermentation of a Raw Starch Digesting Alkaline Alpha-Amylase from Bacillus licheniformis RT7PE1 and Its Characteristics

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Romana Tabassum ◽  
Shazia Khaliq ◽  
Muhammad Ibrahim Rajoka ◽  
Foster Agblevor
Keyword(s):  
Molecular Weight ◽  
Solid State ◽  
Bacillus Licheniformis ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Half Life ◽  
Alpha Amylase ◽  
Kinetic Properties ◽  
Optimum Temperature ◽  
Raw Starch

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 Qp, Yp/s, Yp/X, and qp were proved to be best with 15% wheat bran. The molecular weight of purified enzyme was 112 kDa. The apparent Km and Vmax 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.

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