Production and optimization of process parameters for alkaline protease production by a newly isolated Bacillus sp. under solid state fermentation

Uyar, Fikret; Baysal, Zübeyde

doi:10.1016/j.procbio.2003.09.016

Cited by 101 publications

(63 citation statements)

References 19 publications

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“…Proteases produced by Bacillus species are by far the most important group of enzymes being industrially exploited. The results presented here are in agreement with the literature, as several Bacillus species are known to be good alkaline protease producers and have been widely used in the detergent industry (BEG; UYAR;BAYSAL, 2004). Kurthia sp.…”

Section: Quantitative Determination Of Protease Activity Versus Phsupporting

confidence: 91%

“…In this study, bacteria and filamentous fungi (52.5 and 50%, respectively) performed significantly better than yeasts (2.6%) on the qualitative casein hydrolysis test. Some genera of microorganisms have already been studied for proteolytic activity, such as Bacillus, Pseudomonas, Penicillium, Aspergillus and Fusarium (BARATA et al, 2002;KITANO et al, 2002;UYAR;BAYSAL, 2004).…”

Section: Quantitative Determination Of Protease Activity Versus Phmentioning

confidence: 99%

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Proteolytic activities of bacteria, yeasts and filamentous fungi isolated from coffee fruit (Coffea arabica L.)

Rodarte¹,

Dias²,

Vilela

et al. 2011

Acta Sci. Agron.

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ABSTRACT. One hundred forty-four microorganisms previously isolated from coffee fruit (Coffea arabica) were grown on casein agar to evaluate their proteolytic activities. Fifty percent of filamentous fungi, 52.5% of bacteria and 2.6% of yeasts were able to secrete proteases. RESUMO. Atividade proteolítica de bactérias, leveduras e fungos filamentosos presentes em grãos de café (Coffea arabica L.). Este trabalho teve por objetivos avaliar a capacidade de secreção de proteases extracelulares por 144 microrganismos, previamente isolados de grãos de café (Coffea arabica) durante fermentação por via seca, e determinar a atividade das enzimas produzidas. Os microrganismos foram cultivados em ágar-caseína para avaliação da produção de enzimas proteolíticas. Dos 40 isolados de bactéria presentes na amostra, 52,5% apresentaram resultado positivo para o teste. Considerando os 66 isolados de fungos filamentosos, 50% foram capazes de secretar proteases, enquanto que dos 38 isolados de leveduras, apenas 2,6% conseguiram promover a hidrólise da caseína do meio. Os isolados que apresentaram capacidade de secreção de proteases foram, posteriormente, cultivados em meio líquido para a determinação da atividade enzimática em diferentes valores de pH (5,0, 7,0 e 9,0) a 30 o C. Os isolados Aspergillus ochraceus (48,7 U), Fusarium moniliforme 221 (37,5 U) e F. solani 359 (37,4 U) apresentaram os melhores resultados de atividade enzimática, o que foi verificado em pH 9,0. Também neste pH os isolados Bacillus subtilis 333 (27,1 U), Tatumella ptyseos (27,0 U) e B. megaterium 817 (26,2 U) apresentaram maior valor de atividade. A levedura Citeromyces matritensis apresentou atividade em pH 5,0 (2.40 U).Palavras-chave: enzimas microbianas, protease, fermentação de café.

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Section: Quantitative Determination Of Protease Activity Versus Phsupporting

confidence: 91%

Section: Quantitative Determination Of Protease Activity Versus Phmentioning

confidence: 99%

Proteolytic activities of bacteria, yeasts and filamentous fungi isolated from coffee fruit (Coffea arabica L.)

Rodarte¹,

Dias²,

Vilela

et al. 2011

Acta Sci. Agron.

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“…Ikemnebonech, (1986) reported a number of factors such as, water activity, salt concentration, pH and temperature have impact on Bacillus activity in Dawadawa preparation. Uyar and Baysal (2004) reported that optimum inoculum concentration is important as low concentration of inocula does not grow fast at desirable rate and at high concentration nutrients are exhausted before enzymes are produced. subtilis fermented soybeans (Shrestha, 1989) Chemical/nutritional properties of soybean and Bacillus fermented foods…”

Section: Methods Of Soybeans Fermentationmentioning

confidence: 99%

Bacillus Fermentation of Soybean: A Review

Shrestha

Dahal²,

Ndungutse

2013

J Food Sci Technol Nepal

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“…Therefore further results are analysed by providing additional fatty acids in the growth medium. [7] It includes the yield of enzymes using the laboratory strains of bacteria, Bacillus species. The stains are placed in separate medium and the effects are viewed.…”

Section: Literature Reviewmentioning

confidence: 99%

Identification and Evaluation of Bacillus Species Bacteria from Sago Industrial Waste

Shalinimol¹

2016

DJ IJAMMR

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Amylase is one of the significant enzymes which are of much use in the real world. These enzymes convert complex starch molecules into glucose or simple sugar units. Amylases are widely used in a number of industrial processes such as food, fermentation, textile, paper, detergent and pharmaceutical industries. Enzymes from fungal and bacterial sources play a key role in industrial sectors. Amylases are classified into three types: α-amylase, β-amylase and γ-amylase. α-Amylase is obtained from plants, animals and microorganisms. The α-amylase production is crucial for the conversion of starch into simple sugar. Starch is an important ingredient of human food and is a major storage product of many economically important crops. In this article, the production of α-amylases has generally been carried out using sago industrial waste, where a few samples are taken and subjected to bacterial growth under separate specified substrates. About 25 waste samples are collected and the availability of bacteria is noted. It is found that, among these 25 samples, around eight strains showed the growth of bacteria producing alpha amylase and based on several studies, it is identified that the best source of this particular amylase production is by the bacterial species, Bacillus. Different approaches are exhibited based on temperature, pH, incubation period, nutrient medium and other constraints. It is concluded that alpha amylase enzyme is been produced from bacillus species bacteria. Enzymes are sometimes referred as bio-catalysts which are highly specific and catalyse reactions faster than chemical catalysts. α-Amylase is been extensively used as the result of microbial action under controlled conditions. These has been in increasing demand due to its vital role of starch hydrolysis and applications.

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Production and optimization of process parameters for alkaline protease production by a newly isolated Bacillus sp. under solid state fermentation

Cited by 101 publications

References 19 publications

Proteolytic activities of bacteria, yeasts and filamentous fungi isolated from coffee fruit (Coffea arabica L.)

Proteolytic activities of bacteria, yeasts and filamentous fungi isolated from coffee fruit (Coffea arabica L.)

Bacillus Fermentation of Soybean: A Review

Identification and Evaluation of Bacillus Species Bacteria from Sago Industrial Waste

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