Optimization and enhanced production of α-amylase and protease by a newly isolated Bacillus licheniformis ZB-05 under solid-state fermentation

Karataş, Hakan; Uyar, Fikret; Tolan, Veysel; Baysal, Zübeyde

doi:10.1007/s13213-012-0443-6

Cited by 32 publications

(16 citation statements)

References 31 publications

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“…Among diversiform organic and inorganic nitrogen sources tested, yeast extract was found to be the potent nitrogen source for the isolate in order to achieve maximum production of amylase. The present investigation was in complete agreement with the findings of Ravindar and Elangovan [3] and Dash et al [13]. Similar to our findings, Salman et al [17] also demonstrated that yeast extract was a potent nitrogen source for amylase production from Bacillus sp.…”

Section: Discussionsupporting

confidence: 93%

“…was recorded when starch was used as a sole carbon source. Our results totally agree with the findings of Samanta et al [12] and Karatas et al [13] who demonstrated maximum amylase production in the presence of starch. On the other hand, Deb et al [14] and Abd-Elhalem et al [5] had recorded maximum amylase production from Bacillus sp.…”

Section: Discussionsupporting

confidence: 93%

“…A significant reduction in enzyme activity afterwards was because of the successive depletion of essential nutrients in the culture medium, resulting in an unfavorable environment for the bacteria. The current investigation strongly agreed with the findings of Dash et al [13] who demonstrated significant amylase yield from Bacillus sp. at the end of 24 h. Conversely, Abd-Elhalem et al [5] demonstrated the maximum yield of amylase from Bacillus sp.…”

Section: Discussionsupporting

confidence: 93%

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Optimization of Thermo-Alkali Stable Amylase Production and Biomass Yield from Bacillus sp. Under Submerged Cultivation

Khusro¹,

Barathikannan²,

Aarti³

et al. 2017

Fermentation

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Abstract:The present context was investigated to optimize amylase production and cell biomass of poultry-associated Bacillus sp. using a conventional as well as statistical approach. Box-Behnken design (BBD) matrix at N = 29 was employed to optimize four independent variables, selected from one factor at a time (OFAT) technique, for maximum amylase production and biomass yield. The relative activity of crude amylase obtained from the isolate showed stability at high temperature (60 • C) and alkaline condition (pH 9) up to 4 h of incubation, thereby indicating its alkali-tolerant and thermo-stable property. The BBD resulted in enhanced amylase activity of 145.32 U/mL when the basal medium was slightly acidic (pH 6) and kept at a temperature of 35 • C with the shaking speed of 130 rpm, in addition to being incubated for 24 h. The selected factors, when employed with this statistical optimization approach, showed 1.5-fold and 2-fold enhancements in the amylase production and biomass yield respectively compared to the OFAT method. Analysis of variance (ANOVA) revealed high coefficient of determination (R 2 ) of 0.96 to 0.99 for both the responses at significant level (p < 0.05). Three-dimensional response and 2D contour plot of the quadratic model showed interdependent interaction between the effective variables. Long-term thermo-alkali stability of amylase obtained from Bacillus sp. suggested not only its wide applications in pharmaceutical, food and biotechnological industries, but also suggested a potent replacement of existing amylases on the market.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionsupporting

confidence: 93%

Section: Discussionsupporting

confidence: 93%

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Optimization of Thermo-Alkali Stable Amylase Production and Biomass Yield from Bacillus sp. Under Submerged Cultivation

Khusro¹,

Barathikannan²,

Aarti³

et al. 2017

Fermentation

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“…A decrease in amylase concentration on further incubation might be due to the decrease in cell growth, a deficiency of nutrients, and a change in the final pH [18]. In previous studies, the highest amylase production from Bacillus licheniformis after 36 h under solid-state fermentation was observed, when rice husk was used as a carbon source [19], but 20% v/v inoculum was used in comparison to 2.0% v/v used in our study. No doubt higher inoculum can be cost effective if the processing time is considerably reduced for large-scale amylase production.…”

Section: Optimization Of Fermentation Conditions For Amylase Productionmentioning

confidence: 71%

“…when starch and yeast extract were used as carbon and nitrogen sources, respectively. Different approaches, as reported [19], have obtained the highest amylase titers when ammonium sulfate was supplemented in the fermentation medium as inorganic nitrogen source. Generally, carbon and nitrogen intracellular concentrations differ from strain to strain due to the preference of the metabolic cycle in each strain.…”

Section: Optimization Of Fermentation Conditions For Amylase Productionmentioning

confidence: 93%

Amylase Production from Thermophilic Bacillus sp. BCC 021-50 Isolated from a Marine Environment

et al. 2017

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Abstract:The high cost of fermentation media is one of the technical barriers in amylase production from microbial sources. Amylase is used in several industrial processes or industries, for example, in the food industry, the saccharification of starchy materials, and in the detergent and textile industry. In this study, marine microorganisms were isolated to identify unique amylase-producing microbes in starch agar medium. More than 50 bacterial strains with positive amylase activity, isolated from marine water and soil, were screened for amylase production in starch agar medium. Bacillus sp. BCC 021-50 was found to be the best amylase-producing strain in starch agar medium and under submerged fermentation conditions. Next, fermentation conditions were optimized for bacterial growth and enzyme production. The highest amylase concentration of 5211 U/mL was obtained after 36 h of incubation at 50 • C, pH 8.0, using 20 g/L molasses as an energy source and 10 g/L peptone as a nitrogen source. From an application perspective, crude amylase was characterized in terms of temperature and pH. Maximum amylase activity was noted at 70 • C and pH 7.50. However, our results show clear advantages for enzyme stability in alkaline pH, high-temperature, and stability in the presence of surfactant, oxidizing, and bleaching agents. This research contributes towards the development of an economical amylase production process using agro-industrial residues.

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Characterization and application of Bacillus velezensisD6 co‐producing α‐amylase and protease

Wang,

Bai

et al. 2024

J Sci Food Agric

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BACKGROUNDResearch on the co‐production of multiple enzymes by Bacillus velezensis as a novel species is still a topic that needs to be studied. This study aimed to investigate the fermentation characteristics of B. velezensis D6 co‐producing α‐amylase and protease and to explore their enzymatic properties and applications in fermentation.RESULTSThe maximum co‐production of α‐amylase and protease reached 13.13 ± 0.72 and 2106.63 ± 64.42 U mL−1, respectively, under the optimal fermented conditions (nutrients: 20.0 g L−1 urea, 20.0 g L−1 glucose, 0.7 g L−1 MnCl2; incubation conditions: initial pH 7.0, temperature 41 °C, 8% inoculation size and 30% working volume). Moreover, the genetic co‐expression of α‐amylase and protease increased from 0 to 24 h and then decreased after 36 h at the transcriptional level, which coincided with the growth trend of B. velezensis D6. The optimal reaction temperature of α‐amylase was 55–60 °C, while that of protease was 35–40 °C. The activities of α‐amylase and protease were retained by over 80% after thermal treatment (90 °C, 1 h), which indicated that two enzymes co‐produced by B. velezensis D6 demonstrated excellent thermal stability. Moreover, the two enzymes were stable over a wide pH range (pH 4.0–8.0 for α‐amylase; pH 4.0–9.0 for protease). Finally, the degrees of hydrolysis of corn, rice, sorghum and soybeans by α‐amylase from B. velezensis D6 reached 44.95 ± 2.95%, 57.16 ± 2.75%, 52.53 ± 4.01% and 20.53 ± 2.42%, respectively, suggesting an excellent hydrolysis effect on starchy raw materials. The hydrolysis degrees of mackerel heads and soybeans by protease were 43.93 ± 2.19% and 26.38 ± 1.72%, respectively, which suggested that the protease from B. velezensis D6 preferentially hydrolyzed animal‐based protein.CONCLUSIONThis is a systematic study on the co‐production of α‐amylase and protease by B. velezensis D6, which is crucial in widening the understanding of this species co‐producing multi‐enzymes and in exploring its potential application. © 2024 Society of Chemical Industry.

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Optimization and enhanced production of α-amylase and protease by a newly isolated Bacillus licheniformis ZB-05 under solid-state fermentation

Cited by 32 publications

References 31 publications

Optimization of Thermo-Alkali Stable Amylase Production and Biomass Yield from Bacillus sp. Under Submerged Cultivation

Optimization of Thermo-Alkali Stable Amylase Production and Biomass Yield from Bacillus sp. Under Submerged Cultivation

Amylase Production from Thermophilic Bacillus sp. BCC 021-50 Isolated from a Marine Environment

Characterization and application of Bacillus velezensisD6 co‐producing α‐amylase and protease

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