Amylase production by solid-state fermentation of agro-industrial wastes using Bacillus sp.

Detalhes bibliográficos
Autor(a) principal: Saxena,Rajshree
Data de Publicação: 2011
Outros Autores: Singh,Rajni
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Microbiology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000400014
Resumo: Solid state fermentation was carried out using various agro- industrial wastes with the best amylase producing strain isolated from soil. Different physicochemical conditions were varied for maximum enzyme production. The strain produced about 5400 units/g of amylase at 1:3 moisture content, 20% inoculum, after 72 h of incubation with Mustard Oil seed cake as the substrate. The optimum temperature and pH of the enzyme activity were found to be 50ºC and 6 respectively. The enzyme was found to be thermostable at 70ºC for about 2 h without any salt. It showed stability at pH range 5-7. The metal ions as Na+, Ca++, Mg++ and Co++ enhanced the enzyme activity.
id SBM-1_8666fb17090161458756aaf09ae9d3b4
oai_identifier_str oai:scielo:S1517-83822011000400014
network_acronym_str SBM-1
network_name_str Brazilian Journal of Microbiology
repository_id_str
spelling Amylase production by solid-state fermentation of agro-industrial wastes using Bacillus sp.Solid State FermentationAgro-industrial wastesAmylaseEnzyme optimizationStabilityBacillus spSolid state fermentation was carried out using various agro- industrial wastes with the best amylase producing strain isolated from soil. Different physicochemical conditions were varied for maximum enzyme production. The strain produced about 5400 units/g of amylase at 1:3 moisture content, 20% inoculum, after 72 h of incubation with Mustard Oil seed cake as the substrate. The optimum temperature and pH of the enzyme activity were found to be 50ºC and 6 respectively. The enzyme was found to be thermostable at 70ºC for about 2 h without any salt. It showed stability at pH range 5-7. The metal ions as Na+, Ca++, Mg++ and Co++ enhanced the enzyme activity.Sociedade Brasileira de Microbiologia2011-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000400014Brazilian Journal of Microbiology v.42 n.4 2011reponame:Brazilian Journal of Microbiologyinstname:Sociedade Brasileira de Microbiologia (SBM)instacron:SBM10.1590/S1517-83822011000400014info:eu-repo/semantics/openAccessSaxena,RajshreeSingh,Rajnieng2015-06-30T00:00:00Zoai:scielo:S1517-83822011000400014Revistahttps://www.scielo.br/j/bjm/ONGhttps://old.scielo.br/oai/scielo-oai.phpbjm@sbmicrobiologia.org.br||mbmartin@usp.br1678-44051517-8382opendoar:2015-06-30T00:00Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM)false
dc.title.none.fl_str_mv Amylase production by solid-state fermentation of agro-industrial wastes using Bacillus sp.
title Amylase production by solid-state fermentation of agro-industrial wastes using Bacillus sp.
spellingShingle Amylase production by solid-state fermentation of agro-industrial wastes using Bacillus sp.
Saxena,Rajshree
Solid State Fermentation
Agro-industrial wastes
Amylase
Enzyme optimization
Stability
Bacillus sp
title_short Amylase production by solid-state fermentation of agro-industrial wastes using Bacillus sp.
title_full Amylase production by solid-state fermentation of agro-industrial wastes using Bacillus sp.
title_fullStr Amylase production by solid-state fermentation of agro-industrial wastes using Bacillus sp.
title_full_unstemmed Amylase production by solid-state fermentation of agro-industrial wastes using Bacillus sp.
title_sort Amylase production by solid-state fermentation of agro-industrial wastes using Bacillus sp.
author Saxena,Rajshree
author_facet Saxena,Rajshree
Singh,Rajni
author_role author
author2 Singh,Rajni
author2_role author
dc.contributor.author.fl_str_mv Saxena,Rajshree
Singh,Rajni
dc.subject.por.fl_str_mv Solid State Fermentation
Agro-industrial wastes
Amylase
Enzyme optimization
Stability
Bacillus sp
topic Solid State Fermentation
Agro-industrial wastes
Amylase
Enzyme optimization
Stability
Bacillus sp
description Solid state fermentation was carried out using various agro- industrial wastes with the best amylase producing strain isolated from soil. Different physicochemical conditions were varied for maximum enzyme production. The strain produced about 5400 units/g of amylase at 1:3 moisture content, 20% inoculum, after 72 h of incubation with Mustard Oil seed cake as the substrate. The optimum temperature and pH of the enzyme activity were found to be 50ºC and 6 respectively. The enzyme was found to be thermostable at 70ºC for about 2 h without any salt. It showed stability at pH range 5-7. The metal ions as Na+, Ca++, Mg++ and Co++ enhanced the enzyme activity.
publishDate 2011
dc.date.none.fl_str_mv 2011-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000400014
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000400014
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1517-83822011000400014
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Microbiologia
publisher.none.fl_str_mv Sociedade Brasileira de Microbiologia
dc.source.none.fl_str_mv Brazilian Journal of Microbiology v.42 n.4 2011
reponame:Brazilian Journal of Microbiology
instname:Sociedade Brasileira de Microbiologia (SBM)
instacron:SBM
instname_str Sociedade Brasileira de Microbiologia (SBM)
instacron_str SBM
institution SBM
reponame_str Brazilian Journal of Microbiology
collection Brazilian Journal of Microbiology
repository.name.fl_str_mv Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM)
repository.mail.fl_str_mv bjm@sbmicrobiologia.org.br||mbmartin@usp.br
_version_ 1752122203961294848

Registros relacionados