High Level Production of Extracellular α-Amylase from Bacillus licheniformis ATCC 12759 in Submerged Fermentation
Yükleniyor...
Dosyalar
Tarih
2011
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Romanian Biotechnological Letters
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Alpha amylase (E.C. 3.2.1.1) of Bacillus licheniformis ATCC 12759 was shown to produce
extracellular α-amylase in submerged fermentation.Various nutrients belonging to three categories,
carbon, nitrogen and amino acid sources, were investigated in terms of their effect on the production of
extracellular α-amylase by Bacillus licheniformis ATCC 12759. Amongst carbon sources sugars,
arabinose, sucrose, corn flour and corn starch supported maximum amylase production. Casein, sodium
nitrate, ammonium sulphate, ammonium chloride, and ammonium nitrate where the best organic sources
and inorganic sources respectively. Among the amino acid sources tested, L-cysteine, L-tryptophane, Lvaline,
L-phenylalanine, L-methionine and L-lysine were favored the production respectively. FeSO4,
ZnSO4 and CuSO4 inhibited α-amylase production. Maximum α-amylase production (1074.8±35.0
U/mg) was obtained in a medium containing 0.01% L-cysteine in 72 h at 37 oC.
Açıklama
Anahtar Kelimeler
Bacillus licheniformis ATCC 12759, α-amylase, submerged fermentation, enzyme production
Kaynak
Romanian Biotechnological Letters
WoS Q Değeri
Q4
Scopus Q Değeri
N/A
Cilt
16
Sayı
6
