High Level Production of Extracellular α-Amylase from Bacillus licheniformis ATCC 12759 in Submerged Fermentation

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dc.authorid0000-0003-3960-9553en_US
dc.contributor.authorAkcan, Nurullah
dc.date.accessioned2019-11-28T20:33:53Z
dc.date.available2019-11-28T20:33:53Z
dc.date.issued2011en_US
dc.departmentSiirt Sağlık Yüksekokuluen_US
dc.description.abstractAlpha 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.en_US
dc.description.provenanceSubmitted by NURULLAH AKCAN (nakcan@siirt.edu.tr) on 2019-11-28T20:33:53Z No. of bitstreams: 1 ROMANİAN.pdf: 281021 bytes, checksum: fbe21fab40fa968497a956eb629831e9 (MD5)en
dc.description.provenanceMade available in DSpace on 2019-11-28T20:33:53Z (GMT). No. of bitstreams: 1 ROMANİAN.pdf: 281021 bytes, checksum: fbe21fab40fa968497a956eb629831e9 (MD5) Previous issue date: 2011en
dc.identifier.endpage6840en_US
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-84858417149
dc.identifier.scopusqualityN/A
dc.identifier.startpage6833en_US
dc.identifier.urihttps://www.rombio.eu/rbl6vol16/18%20Nurullah.pdf
dc.identifier.urihttps://hdl.handle.net/20.500.12604/2043
dc.identifier.volume16en_US
dc.identifier.wosWOS:000299089600018
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorAkcan, Nurullah
dc.language.isoenen_US
dc.publisherRomanian Biotechnological Lettersen_US
dc.relation.ispartofRomanian Biotechnological Letters
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmzKG_20241224
dc.subjectBacillus licheniformis ATCC 12759, α-amylase, submerged fermentation, enzyme productionen_US
dc.titleHigh Level Production of Extracellular α-Amylase from Bacillus licheniformis ATCC 12759 in Submerged Fermentationen_US
dc.typeArticleen_US

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