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Journals / Gıda / 2016 / Cilt: 41 - Sayı: 3

PRODUCTION of AMYLASE by A NOVEL Bacillus sp. ZBP10 in SUBMERGED FERMENTATION

Bacillus sp. ZBP10 SUŞU ile DERİN KÜLTÜR FERMANTASYONUNDA AMİLAZ ÜRETİMİ

Ayşe AVCI
Dzhanser ADEM
İsmail İNAN
Samet YÜKSEL
Kübra Gizem ŞAHİN
Zekeriya KALKAN
Journal
Gıda
Pages
131–136
Publication Date
2016-06-01
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

According to the results, the bacterium produced maximum amount of amylase, when theinitial pH of the medium was 7.0, at 33°C, and within 48 h.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:ZBP10 is an amylase producing strain isolated from a soil sample collected from a potatocultivation field in Sakarya.
📊
Key Findings & Data:ZBP10 inorder to increase amylase production using submerged fermentation.
💡
Conclusion & Impact:According to the results, the bacterium produced maximum amount of amylase, when theinitial pH of the medium was 7.0, at 33°C, and within 48 h.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Amilaz · Bacillus · enzim

Özet

Öz Bacillussp. ZBP10 is an amylase producing strain isolated from a soil sample collected from a potatocultivation field in Sakarya. In this study, culture conditions were optimized for Bacillus sp. ZBP10 inorder to increase amylase production using submerged fermentation. The effects of temperature(30-40°C), fermentation time (24-72 h), initial medium pH (6.0-9.0), carbon sources (soluble, wheat,rice and corn starches) and substrate concentration (5-30 g/L) on the production of amylase weredetermined. According to the results, the bacterium produced maximum amount of amylase, when theinitial pH of the medium was 7.0, at 33°C, and within 48 h. Soluble starch was the best substrate amongthe starches tested. Optimum substrate concentration was 20 g/L for enzyme production with which3.57±0.19 U/mL enzymatic activity was obtained

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Cite This Article

AVCI, A., ADEM, D., İNAN, İ., YÜKSEL, S., ŞAHİN, K. G., KALKAN, Z. (2016). PRODUCTION of AMYLASE by A NOVEL Bacillus sp. ZBP10 in SUBMERGED FERMENTATION. Gıda, Cilt: 41 - Sayı: 3, 131–136. https://ajindex.com/articles/39378

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