Bacillus sp. R2 and Bacillus Cereus Immobilized Amylases for Glucose Syrup Production

Choubane, Slimane; Khelil, Omar; Cheba, Ben Amar

doi:10.1016/j.protcy.2015.02.139

Cited by 3 publications

(3 citation statements)

References 21 publications

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“…Bacillus subtilis is a gram-positive bacteria, found in soil and gastrointestinal tract (Yonsel, 2010) and widely used in many industrial applications (Yonsel, 2010;Constantinscu and Petruta, 2015). Moreover, several species of Bacillus have been used to produce amylase (Baysal et al, 2002;Choubane et al, 2015) and alkaline protease enzyme (Uyar and Baysal, 2004;Patel et al, 2005;Prakasham et al, 2007;Mukherjee et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Nutritional Fortification of Sunflower Meal by Bacillus Subtilis ATCC PTA-6737 Fermentation

Yaşar¹,

Uysal²,

Tosun³

2018

BUASVMCN-ASB

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Sunflower meal with 3 mm particle size (SFM) with 66 or 80% moisture content was inoculated with 1x107 cfu (colony forming unit/g) of Bacillus subtilis ATCC PTA-6737 and fermented for 0, 24, 48 and 72 h. The pH was increased from 5.75 to 9.1 of SFM fermented at both moisture levels with no significant changes in organic acid production. The bacterial growth was peaked at 24 h. Dry matter and crude fibre contents of SFM decreased by 10-13 and 18%, respectively. In contrary, the amount of crude protein, crude ash and soluble amino acid nitrogen increased by 36, 61% and 145%, respectively, with no regard to the effect of moisture content. Phytic acid was degraded up to 42% at both level of moisture content. In conclusion, SFM was enriched with ash and protein and lowered in fibre and phytic acid contents, and can be used as alternative feed material in animal nutrition.

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Section: Introductionmentioning

confidence: 99%

Nutritional Fortification of Sunflower Meal by Bacillus Subtilis ATCC PTA-6737 Fermentation

Yaşar¹,

Uysal²,

Tosun³

2018

BUASVMCN-ASB

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“…3 DMH merupakan produk hidrolisis pati yang bersumber dari berbagai sumber pati-patian seperti singkong, ubi jalar, jagung, ubi gadung, rimpang ganyong, sagu, sukun, pisang, beras, dan umbi garut menggunakan bantuan asam dan/atau enzim. [5][6][7][8][9][10][11][12][13][14][15][16][17] Asam yang umum digunakan adalah larutan asam klorida encer, sedangkan jenis enzim yang digunakan pada hidrolisis tahap pertama adalah berupa α-amilase yang bekerja sebagai katalis dalam pemutusan ikatan α-1,4 pada amilosa dan amilopektin menjadi dekstrosa dan maltosa. Selanjutnya untuk hidrolisis tahap kedua digunakan enzim glukoamilase untuk pemutusan ikatan α-1,3, α-1,6 dan α-1,6 serta enzim pullulanase untuk pemutusan ikatan cabang 1,6.…”

Section: Pendahuluanunclassified

Validasi Proses Produksi Dektrosa Monohidrat (DMH) Farmasi pada Skala Pilot

Suharno¹,

Sudarsono²,

Rismana³

et al. 2020

mpk

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Armaceutical dextrose monohydrate (DMH) as one of the raw materials for drugs which is widely used in the manufacture of infusions and drug preparations, including BBO, which is entirely still imported. To achieve the independence of national pharmaceutical raw materials, it is important to study and develop the DMH pharmaceutical production process technology in Indonesia. In this research, the validation of the DMH pharmaceutical production process using food quality liquid glucose raw materials on a pilot-scale of 5 - 6 kg/product was carried out. The validation process has been carried out three times in all stages of the process, namely saccharification, carbon purification, resin purification, evaporation, crystallization, centrifugation, and drying. Several test parameters have been established at each stage of the process so that the repeatability of the production process and the quality of pharmaceutical DMH can be achieved. The results showed that each stage of the process played a role in improving the quality of dextrose. Product yield and weight loss of dextrose in the whole process were 50–52% and 9–10%, respectively. The results of testing the levels of dextrose (dextrose equivalent/DE), endotoxin content, pyrogen-free tests, and other parameters that have been carried out on pharmaceutical DMH products have met the quality requirements according to the Indonesian Pharmacopoeia Edition V. In conclusion, the validation results show that the bench-scale pharmaceutical DMH production process technology is developed to produce pharmaceutical DMH products with process repeatability and good quality. Abstrak Dekstrosa Monohidrat (DMH) farmasi merupakan bahan baku obat (BBO) yang banyak digunakan pada pembuatan infus dan sediaan obat serta termasuk salah satu BBO yang seluruhnya masih dimpor. Untuk mencapai kemandirian bahan baku farmasi nasional, maka pengkajian dan pengembangan teknologi proses produksi DMH farmasi menjadi penting untuk dilakukan di Indonesia. Dalam penelitian ini telah dilakukan validasi proses produksi DMH farmasi menggunakan bahan baku glukosa cair kualitas pangan pada skala pilot 5–6 kg produk/bets. Proses validasi telah dilakukan sebanyak tiga kali ulangan pada seluruh tahapan proses yaitu sakarifikasi, pemurnian dengan karbon, pemurnian dengan resin, evaporasi, kristalisasi, sentrifugasi, dan pengeringan. Beberapa parameter uji telah ditetapkan pada setiap tahapan proses agar keterulangan proses produksi dan kualitas DMH farmasi dapat tercapai. Hasil penelitian menunjukkan bahwa setiap tahapan proses berperan dalam peningkatan kualitas dekstrosa. Rendemen produk dan kehilangan berat dekstrosa pada keseluruhan proses masing-masing adalah 50–52% dan 9–10%. Hasil pengujian kadar dekstrosa (dekstrosa ekivalen/DE), kandungan endotoksin, uji bebas pirogen, dan parameter lain yang telah dilakukan terhadap produk DMH farmasi adalah sudah memenuhi persyaratan kualitas sesuai Farmakope Indonesia Edisi VI. Disimpulkan, hasil validasi menunjukkan bahwa teknologi proses produksi DMH farmasi skala pilot yang dikembangkan dapat menghasilkan produk DMH farmasi dengan keterulangan proses dan kualitas yang baik.

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“…It was also found that the enzyme retained its residual activity of 52.7% after six times application [8]. Glucose syrup was successfully obtained from wheat hydrolysis using α-amylase enzyme from Bacillus cereus, immobilized with calcium alginate, with an activity of 421.73 U/mL [10]. It was also observed that the immobilized enzyme displayed thermal stability as high as 2-3.8 times more than that of the enzyme without immobilization.…”

Section: Introductionmentioning

confidence: 99%

Stability enhancement of Bacillus subtilis ITBCCB148 originating -amylase by immobilization using chitin

Yandri¹,

Suhartati²,

Satria³

et al. 2021

J Adv Pharm Educ Res

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Bacillus sp. R2 and Bacillus Cereus Immobilized Amylases for Glucose Syrup Production

Cited by 3 publications

References 21 publications

Nutritional Fortification of Sunflower Meal by Bacillus Subtilis ATCC PTA-6737 Fermentation

Nutritional Fortification of Sunflower Meal by Bacillus Subtilis ATCC PTA-6737 Fermentation

Validasi Proses Produksi Dektrosa Monohidrat (DMH) Farmasi pada Skala Pilot

Stability enhancement of Bacillus subtilis ITBCCB148 originating -amylase by immobilization using chitin

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