2018
DOI: 10.1080/14786419.2018.1425857
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Abstract: A strain of Bacillus amyloliquefaciens KUB29 was identified by 16S ribosomal RNA sequencing (Genbank: MF772779.1). Production of thermostable protease, amylase and lipase were done by the isolated strain. The produced enzymes were partially purified by ammonium precipitation followed by dialysis process. Protease and lipase enzymes are effectively used in bio-oil extraction from proteinaceous sample followed by transesterification to produce methyl ester. Amylase enzyme is widely used in food and laundry indus… Show more

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Cited by 13 publications
(9 citation statements)
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References 155 publications
(161 reference statements)
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“…AM1 ( Table 1 ) revealed similar results to those described for Bacillus amyloliquefaciens , B. velezensis , and B. siamensis , including inulinase activity. Bacillus genus is considered of interest for its enzyme productivity for many manufacturing processes [ 33 , 34 , 35 ]. The antibiotic sensitivity testing revealed that Bacillus sp.…”
Section: Resultsmentioning
confidence: 99%
“…The increased protease activity for FA100 and FA60 treatments may be associated with the capability of Bacillus sp. and Paenibacillus strains to produce heat stable proteases [53,54]. The limitations of phosphorus availability in soils are known to stimulate plant roots to secrete acid phosphatases which may contributed to an improvement in the aforementioned enzyme activity in AL soil in comparison with BA soil [55,56].…”
Section: Discussionmentioning
confidence: 99%
“…Bacillus sp. AM1 and other strains belonging to Bacillus genus have shown remarkable hydrolytic enzyme capacity ( Table 3 ), being related to the performance of key roles in several biotechnological and many manufacturing processes [ 61 , 62 , 63 ].…”
Section: Resultsmentioning
confidence: 99%
“…Microbial enzymes such as α-amylase, protease, and lipase have been used in various biotechnological applications including textile applications, feed industry, food industry, and organic synthesis [87][88][89]. The U.S. Food and Drug Administration (FDA) in 1999 reported that enzymes such as α-amylase and protease originating from B. subtilis are Generally Recognized as Safe (GRAS) for use as direct food ingredients [90].…”
Section: Source Of Commercial Enzymesmentioning
confidence: 99%
“…The culture medium used in the protease production contained 0.5% glucose (w/v), 0.75% peptone (w/v), 0.5% (w/v) MgSO4.7H2O, 0.5% (w/v), KH2PO4 (w/v), and 0.01% (w/v) FeSO4.7H2OS (w/v) maintained at 37°C for 24 h with pH 6.8 in a shaking incubator at (140 rpm). At the end of each fermentation period, the entire fermentation broth was centrifuged at 10,000 rpm at 4°C for 15 min and the clear supernatant was used for crude enzyme preparation 16 .…”
Section: Protease Productionmentioning
confidence: 99%