Simultaneous production of amylases and proteases by Bacillus subtilis in brewery wastes

Abstract

The simultaneous production of amylase (AA) and protease (PA) activity by Bacillus subtilis UO-01 in brewery wastes was studied by combining the response surface methodology with the kinetic study of the process. The optimum conditions (T = 36.0 °C and pH = 6.8) for high biomass production (0.92 g/L) were similar to the conditions (T = 36.8 °C and pH = 6.6) for high AA synthesis (9.26 EU/mL). However, the maximum PA level (9.77 EU/mL) was obtained at pH 7.1 and 37.8 °C. Under these conditions, a considerably high reduction (between 69.9 and 77.8%) of the initial chemical oxygen demand of the waste was achieved. In verification experiments under the optimized conditions for production of each enzyme, the AA and PA obtained after 15 h of incubation were, respectively, 9.35 and 9.87 EU/mL. By using the Luedeking and Piret model, both enzymes were classified as growth-associated metabolites. Protease production delay seemed to be related to the consumption of non-protein and protein nitrogen. These results indicate that the brewery waste could be successfully used for a high scale production of amylases and proteases at a low cost.

ALKALINE PROTEASE PRODUCTION BY Bacillus licheniformis LBA 46 IN A BENCH REACTOR: EFFECT OF TEMPERATURE AND AGITATION

“…This may occur due to the need for nutrients for microbial survival or due to the need for renewal of cell proteins at a lower growth rate. The enzyme production was associated with microbial growth (Blanco et al, 2016). Dias et al (2008) observed maximum proteolytic activity of the enzyme produced by B. subtilis ATCC 6633 (839.8 U/mg) and Bacillus sp.…”

Consolidated Bioprocess for Bioethanol Production from Raw Flour of Brosimum alicastrum Seeds Using the Native Strain of Trametes hirsuta Bm-2

“…In the case of Basidiomycete species, there are few reports of the production of this type of amylolitic enzymes, because these species are mainly used for their recognized capacity for ligninolitic enzyme production. However, the production of enzymes is influenced by the components of the medium, and amylase is induced in the presence of starch or its hydrolytic products such as dextrins and maltose [44,45], which are present in RF. Figure 1c shows the characteristic dark-green halo that results from the oxidation of the ABTS indicator.…”

“…There are a few reports of amylase production by Basidiomycetes, e.g., the amilolytic capacity of T. hirsuta has been qualitatively determined [21,48], as well as an enzymatic activity of 267 U/g for amylase in the Basidiomycete Ganoderma lucidum [49]. However, comparisons of the α-amylase activity level are very difficult due to the different methodologies used to determine the enzyme activity, the different manners of reporting the enzyme concentration, and the different ways of defining the units used to measure enzyme activity [44].…”

“…The inhibition of an enzyme by ethanol depends on other culture conditions, such as temperature and time. Sanchez et al [44] mentioned that some authors attribute the decrease of amylase activity to a possible denaturation and/or decomposition of the enzyme due to the interaction with other components in the fermentation broth. Another factor related to a decrease in activity is starch consumption: low starch concentrations affect the induction of enzyme production, and enzymatic activity is affected by variations of the pH.…”

Research Article Genetic diversity of Bacillus sp producers of amylase isolated from the soil.

“…Although several microorganisms are known to produce alkaline proteases and amylases, the strains of Bacillus are preferred due to its exceptional ability to secrete large quantities of highly active enzymes (Oliveira et al, 2007;Wang et al, 2015Wang et al, , 2016Sánchez Blanco et al, 2016).…”