Enhanced leaching of product at elevated temperatures: alpha-amylase produced by Bacillus licheniformis M27 in solid state fermentation system

1992 ◽  
Vol 15 (6) ◽  
pp. 235-238 ◽  
Author(s):  
Sriram Padmanabhan ◽  
M. Ramakrishna ◽  
B.K. Lonsane ◽  
M.M. Krishnaiah
Keyword(s):  
Solid State ◽  
Bacillus Licheniformis ◽  
Solid State Fermentation ◽  
Elevated Temperatures ◽  
Alpha Amylase ◽  
Fermentation System

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.

Accurate determination of process variables in a solid-state fermentation system

1996 ◽  
Vol 31 (7) ◽  
pp. 669-678 ◽  
Author(s):  
J.P. Smits ◽  
A. Rinzema ◽  
J. Tramper ◽  
E.E. Schlösser ◽  
W. Knol
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Accurate Determination ◽  
Process Variables ◽  
Fermentation System
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