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

YARI KATI HAL FERMENTASYONUNDA BACILLUS AMYLOLIQUEFACIENS İLE ALFA AMİLAZ ÜRETİMİNE TARIMSAL ATIKLARIN SİNERJİK ETKİLERİ

SYNERGISTIC EFFECTS OF AGRO-INDUSTRIAL WASTES ON ALPHA AMYLASE PRODUCTION BY BACILLUS AMYLOLIQUEFACIENS IN SEMI SOLID SUBSTRATE FERMENTATION

Ali YARAŞ
Veyis SELEN
Dursun ÖZER
Pages
314–318
Publication Date
2022-10-18
DOI
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AI Summary & Key Takeaways

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

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

📌 3 Key Takeaways

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Objective & Hypothesis:This study concerns with the combinations of soybean meal (SM), wheat bran (WB) and whey were utilized as the substrates for ?-amylase production by Bacillus amyloliquefaciens NRRL B-645.
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Key Findings & Data:As a result of the experiments, the highest ?-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.
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Conclusion & Impact:This innovative process for the ?-amylase production can be extended to different enzymes using various agro-industrial wastes
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

This study concerns with the combinations of soybean meal (SM), wheat bran (WB) and whey were utilized as the substrates for ?-amylase production by Bacillus amyloliquefaciens NRRL B-645. As a result of the experiments, the highest ?-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 ?-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 ?-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. ?-amilaz üretimi için kullanılan bu yeni proses, farklı tarımsal atıklar kullanılarak farklı enzimlerin üretiminde de kullanılabilir

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Cite This Article

YARAŞ, A., SELEN, V., ÖZER, D. (2022). YARI KATI HAL FERMENTASYONUNDA BACILLUS AMYLOLIQUEFACIENS İLE ALFA AMİLAZ ÜRETİMİNE TARIMSAL ATIKLARIN SİNERJİK ETKİLERİ. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, Cilt: 21 - Sayı: 7, 314–318. https://ajindex.com/articles/587442

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