SavedAdd your journal

Journals / Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi / 2015 / Cilt: 21 - Sayı: 7

Synergistic Effects of Agro-Industrial Wastes on Alpha Amylase Production by Bacillus amyloliquefaciens in Semi Solid Substrate Fermentation

Yarı Katı Hal Fermentasyonunda Bacillus amyloliquefaciens ile Alfa Amilaz Üretimine Tarımsal Atıkların Sinerjik Etkileri

Ali YARAŞ
Veyis SELEN
Dursun ÖZER
Pages
314–318
Publication Date
2016-01-02
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

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

This innovative process for the α-amylase production can be extended to different enzymes using various agro-industrial wastes.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study concerns with the combinations of soybean meal (SM), wheat bran (WB) and whey were utilized as the substrates for α-amylase production by Bacillus amyloliquefaciens NRRL B-645.
📊
Key Findings & Data:As a result of the experiments, the highest α-amylase activity (4257 U/ml) was obtained containing SM 20 g/l, WB 5 g/l, whey 5% (v/v), peptone 1 g/l, yeast extract (YE) 0.5 g/l and (NH4)2SO4 1 g/l at 33 °C and 150 rpm for 48 h.
💡
Conclusion & Impact:This innovative process for the α-amylase production can be extended to different enzymes using various agro-industrial wastes.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Alfa Amilaz · Bacillus amyloliquefaciens NRRL B-645 · Tarımsal atıklar

Abstract

This study concerns with the combinations of soybean meal (SM), wheat bran (WB) and whey were utilized as the substrates for α-amylase production by Bacillus amyloliquefaciens NRRL B-645. As a result of the experiments, the highest α-amylase activity (4257 U/ml) was obtained containing SM 20 g/l, WB 5 g/l, whey 5% (v/v), peptone 1 g/l, yeast extract (YE) 0.5 g/l and (NH4)2SO4 1 g/l at 33 °C and 150 rpm for 48 h. This innovative process for the α-amylase production can be extended to different enzymes using various agro-industrial wastes.

Özet

Bu çalışma; Bacillus amyloliquefaciens NRRL B-645 ile substrat olarak soya küspesi (SM), buğday kepeği (WB) ve peynir altı suyu kombinasyonları kullanılarak α-amilaz üretimi ile ilgilidir. Deneyler sonucunda en yüksek enzim aktivitesi SM 20g/l, WB 5g/l, peynir altı suyu 5% (v/v), peptone 1 g/l, yeast ekstrakt (YE) 0.5 g/l ve (NH4)2SO4 1 g/l konsantrasyonunda 48 saat sonunda, 33 °C fermantasyon sıcaklığı, 150 devir/dk karıştırma hızında 4257 U/ml olarak elde edildi. α-amilaz üretimi için kullanılan bu yeni proses, farklı tarımsal atıklar kullanılarak farklı enzimlerin üretiminde de kullanılabilir.

🔖

Cite This Article

YARAŞ, A., SELEN, V., ÖZER, D. (2016). Synergistic Effects of Agro-Industrial Wastes on Alpha Amylase Production by Bacillus amyloliquefaciens in Semi Solid Substrate Fermentation. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, Cilt: 21 - Sayı: 7, 314–318. https://ajindex.com/articles/42666

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (11)

  1. Burhan A, Nisa U, Gokhan C, Omer C, Ashabil A, Osman, G. “Enzymatic Properties of a Novel Thermostable, Thermophilic, Alkaline and Chelator Resistant Amylase From an Alkaliphilic Bacillus sp Isolate ANT-6”. Process Biochemistry, 38(10), 1397-1403, 2003.
  2. Torrado A, Vazquez J, Prieto M, Fucinos P, Montemayor M, Pastrana L, Gonzalez M, Murado M. “Amylase Production by Aspergillus oryzae in a Solid-State Bioreactor with Fed-Batch Operation using Mussel Processing Waste Waters as Feeding Medium”. Journal of Chemical Technology and Biotechnology, 88(2), 226–236. 2013.
  3. Bessler C, Schmitt J, Maurer KH, Schmid RD. “Directed Evolution of a Bacterial α-amylase: Toward Enhanced pH-Performance and Higher Specific Activity”. Protein Science, 12(10), 2141-2149, 2003.
  4. Rodriguez CS, Rodriguez R, Gallego PP, Sanroman A. “Biodegradation of Grape Cluster Stems and Ligninolytic Enzyme Production by Phanerochaete Chrysosporium during Semi-Solid-State Cultivation”. Acta Biotechnologica, 23(1), 65-74, 2003.
  5. Economou CN, Makri A, Aggelis G, Pavlou S, Vayenas DV. “Semi-Solid State Fermentation of Sweet Sorghum for the Biotechnological Production of Single Cell Oil”. Bioresource Technology, 101(4), 1385-1388, 2010.
  6. Naveena BJ, Altaf M, Bhadrayya K, Reddy C. “Production of L(+) Lactic Acid by Lactobacillus amylophilus GV6 in SemiSolid State Fermentation using Wheat Bran”. Food Technology and Biotechnology, 42(3), 147-152, 2004.
  7. Gema H, Kavadia A, Dimou D, Tsagou V, Komaitis M, Aggelis G. “Production of Gamma-Linolenic Acid by Cunninghamella Echinulata Cultivated on Glucose and Orange Peel”. Applied Microbiology Biotechnology, 58(3), 303-307, 2002.
  8. Krishna C, Chandrasekaran M. “Banana Waste as Substrate for α-amylase Production by Bacillus subtilis (CBTK 106) under Solid State Fermentation”. Applied Microbiology Biotechnology, 46(2), 106-111, 1996.
  9. Xu H, Sun LP, Zhao DQ, Zhang B, Shi YZ, Wu YH. “Production of α-amylase by Aspergillus oryzae as 3951 in Solid State Fermentation using Spent Brewing Grains as Substrate”. Journal of the Sciences Food and Agriculture, 88(3), 529-535, 2008.
  10. Murthy PS, Naidu MM, Srinivas P. “Production of α-amylase Under Solid-State Fermentation Utilizing Coffee Waste”. Journal Chemical Technology and Biotechnology, 84(8), 1246-1249, 2009.
  11. Erdal S, Taskin M. “Production of α-amylase by Penicillium Expansum MT-1 in Solid-State Fermentation using Waste Loquat (Eriobotrya Japonica Lindley) Kernels as Substrate”. Romanian Biotechnological Letters 15(3), 5342-5350