scholarly journals Biosynthesis of γ-Polyglutamic Acid by Bacillus licheniformis Through Submerged Fermentation (SmF) and Solid-state Fermentation (SSF)

2021 ◽  
Author(s):  
V. Campos ◽  
Rosane Maria Kaspary ◽  
Marcio José Rossi ◽  
Thales Augusto de Miranda Medeiros
Keyword(s):  
Solid State ◽  
Bacillus Licheniformis ◽  
Solid State Fermentation ◽  
Submerged Fermentation ◽  
Polyglutamic Acid

scholarly journals Aplikasi Bacillus sp Pada Produksi Enzim Menggunakan Metode Fermentasi Padat - Review

UNISTEK ◽  
2020 ◽  
Vol 7 (1) ◽  
pp. 6-9
Author(s):  
Siti Maftukhah
Keyword(s):  
Solid State ◽  
Bacillus Cereus ◽  
Bacillus Licheniformis ◽  
Solid State Fermentation ◽  
Submerged Fermentation ◽  
Bacillus Sp ◽  
Bacillus Altitudinis

Solid State Fermentation (SSF) atau fermentasi padat dianggap sebagai metode fermentasi yang paling menguntungkan dari pada Submerged Fermentation (SmF) atau fermentasi terendam. Hal ini dikarenakan bahwa metode fermentasi padat (SS) lebih ramah lingkungan, produktivitas fermentasi yang lebih tinggi, konsentrasi produk dan stabilitas yang lebih tinggi, penekanan katabolik yang lebih rendah, penanaman mikroorganisme khusus untuk substrat yang tidak larut dan juga aktifitas  sterilitas yang lebih rendah karena aktivitas air yang digunakan sangat rendah. Bacillus sp dapat digunakan untuk produksi enzim. Makalah ini mengulas aplikasi fermentasi padat (SSF) untuk produksi enzim yaitu amilase, esterase, xilanase, pektinase dan  likenase oleh Bacillus sp. Dalam produksi enzim yang menggunakan Bacillus sp adalah Bacillus cereus yang menghasilkan enzim amilase, Bacillus sp. JB-99 yang menghasilkan enzim xilanase, Bacillus licheniformis yang menghasilkan enzim likenase, Bacillus altitudinis AP-MSU  yang menghasilkan enzim esterase, Bacillus sp. DT7 menghasilkan enzim pektinase, dan banyak Bacillus sp dengan proses fermentasi padat yang menghasilkan enzim. 

scholarly journals Characterization of -amylase produced by the endophytic strain of Penicillium digitatum in solid state fermentation (SSF) and submerged fermentation (SMF)

2016 ◽  
Vol 15 (28) ◽  
pp. 1511-1519 ◽  
Author(s):  
Becker Onofre Sideney ◽  
Abatti Dirceu ◽  
Refosco Douglas ◽  
Antonio Tessaro Amarildo ◽  
Alisson Becker Onofre Jean ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Submerged Fermentation ◽  
Penicillium Digitatum

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.

Biocatalytic benefits of immobilized Fusarium sp. (GFC) lipase from solid state fermentation on free lipase from submerged fermentation

2020 ◽  
Vol 147 ◽  
pp. 112235 ◽  
Author(s):  
Bruno Henrique de Oliveira ◽  
Gilberto Victor Coradi ◽  
Pedro de Oliva-Neto ◽  
Valeria Marta Gomes do Nascimento
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Submerged Fermentation ◽  
Fusarium Sp ◽  
Free Lipase
Sign in / Sign up

Export Citation Format

Share Document