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Tsurikova, N. V.; Nefedova, L. I.; Костылева, Е.В.; Zvenigorodskiĭ, V I; Yasinovskii, V. G.; Воейкова, Т. А.; Sinitsyn, A. P.

doi:10.1023/a:1019960216770

Cited by 8 publications

(2 citation statements)

References 2 publications

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“…It may be caused by the initial speedy growth of bacteria and the lack of nutrients in the medium. According to Tsurikova et al, the optimal inoculum volume for the production of amylase was found to be 8% [26]. Our experiment repeated the results regarding the negative effects of high inoculum volume on amylase production of bacteria [27].…”

Section: Resultssupporting

confidence: 66%

Process optimization for amylase production of Bacillus subtilis M4 mutant strain

Naramchimeg

Urantulkhuur.

2019

Mong. J. Agric. Sci.

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There are many factors that influence the character of bacterial metabolism and enzyme production.For themaximum production of the desired products, the media components and fermentation conditions should beoptimized. In our investigation, we improved the amylase production of Bacillus subtilis M4 mutant strain bythe combination of two optimization techniques. The cultural conditions (time period, temperature, pH,inoculum volume) and medium ingredients (various carbon, organic and inorganic nitrogen sources, chlorides, sulfates, phosphates, carbonates) were optimized by one factor at a time methodology (OFAT) and response surface methodology (RSM) to increase the amylase production. The optimum conditions for amylase production were found be the following: 35ºC, pH range 7 and incubation time 72h, inoculum volume 8% (v/v). Optimum medium composition for amylase production was the following: starch 12.9 g, peptone 9.75g, calcium carbonate 0.439 g, magnesium sulfate 0.464 g and potassium chloride 0.464 g per liter. Whenapplied to our optimized medium in the fermentation process, the enzyme activity increased from 0.741 to1.58 U/ml, which means a 2.1-fold increase compared to the original medium.

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Section: Resultssupporting

confidence: 66%

Process optimization for amylase production of Bacillus subtilis M4 mutant strain

Naramchimeg

Urantulkhuur.

2019

Mong. J. Agric. Sci.

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“…sp. As-1w [19] and B. licheniformis [22], and their efficiency was not promising in comparison to soluble starch or extracted starch from agricultural products like white corn [17] . Efficiency of B. licheniformis to thrive on starch from hordium, pearl millet, rice, corn, gram and wheat starch has been evaluated for the production of α-amylase [23], of which pearl millet starch (1.5%) significantly enhanced amylase production, which was also reconfirmed independently by another group [24].…”

Section: α-Amylase Production By Submerged Fermentation (Smf)mentioning

confidence: 99%

A monograph on amylases from <i>Bacillus</i> spp.

Benjamin¹,

Smitha²,

Jisha³

et al. 2013

ABB

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Owing to the production of alpha, beta and gamma amylase subtypes; starch degrading microbes, especially bacteria have an invincible role in the food, fermentation, textile and paper industries. Of them, α-amylases from Bacillus spp. have contributed tremendous advancements in bio-industry, especially in starch, detergent and pharmaceutical arena. Though general reviews are seen in literature on amylases, no focused review is available yet solely on α-amylases produced by Bacillus spp. Hence, this focused review on α-amylases from the genus Bacillus is designed in such a way that it should give a vivid picture on most of the aspects on bacillial α-amylases in a handy module with an industrial perspective. With a short introduction on amylases in general, α-amylases from various species of Bacillus reviewed herein encompasses production of α-amylases by submerged and solid-state fermentations; nutrients and other factors required for maximizing production; immobilization strategies for whole cells or purified enzyme; an overview on the molecular weight of the enzyme; followed by distinct sections for purification, characterization, stability and crystal structure; and concluded with a section on industrial applications of the α-amylases from Bacillus spp.

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Purification and Partial Characterization of an Acidic α-Amylase from a Newly IsolatedBacillus subtilisZJ-1 that may be Applied to Feed Enzyme

Liu

Xia

Abdullahi

et al. 2014

Preparative Biochemistry and Biotechnology

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An amylase-producing strain was isolated from soy sauce and designated as Bacillus subtilis ZJ-1. Purification of α-amylase from B. subtilis ZJ-1 to homogeneity by ethanol fractionation, ultrafiltration, and Sephadex G-100 gel filtration resulted in recovery of 8.9% and a specific activity of 542.7 U/mg protein. The molecular mass was estimated to be 58 kD by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The enzyme reached its maximum activity at a pH of 5.0 and a temperature of 50°C. The enzyme remained at 89.4 ± 3.0% of its activity at 40°C. The enzyme retained 87.7 ± 3.7% and 63.4 ± 2.9% of its original activity at 40°C after a 60-min incubation in the presence of 5 mM CaCl2 at a pH of 5.0 and 4.0, respectively. These properties indicate that the novel enzyme has a theoretically high survival rate and excellent starch catalytic efficiency in the typical chicken gastrointestinal-tract environment (pH 3.5-7.0, 40°C). In addition, the enzyme remained at 78.4 ± 3.6% of its activity after a 5-min incubation at 80°C, which demonstrates that the enzyme could maintain a high survival rate in the pelleting process of feed production. The characteristics just described make this enzyme a good candidate for use as a chicken feed enzyme.

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Cited by 8 publications

References 2 publications

Process optimization for amylase production of Bacillus subtilis M4 mutant strain

Process optimization for amylase production of Bacillus subtilis M4 mutant strain

A monograph on amylases from <i>Bacillus</i> spp.

Purification and Partial Characterization of an Acidic α-Amylase from a Newly IsolatedBacillus subtilisZJ-1 that may be Applied to Feed Enzyme

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Untitled

Cited by 8 publications

References 2 publications

Process optimization for amylase production of Bacillus subtilis M4 mutant strain

Process optimization for amylase production of Bacillus subtilis M4 mutant strain

A monograph on amylases from &lt;i&gt;Bacillus&lt;/i&gt; spp.

Purification and Partial Characterization of an Acidic α-Amylase from a Newly IsolatedBacillus subtilisZJ-1 that may be Applied to Feed Enzyme

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A monograph on amylases from <i>Bacillus</i> spp.