Production of a-amylase in acid cheese whey culture media with automatic pH control

Detalhes bibliográficos
Autor(a) principal: Ferreyra,Rosana
Data de Publicação: 1998
Outros Autores: Lorda,Graciela, Balatti,Antonio
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista de Microbiologia
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37141998000400005
Resumo: The influence of aeration and automatic pH control on the production of <FONT FACE="Symbol">a</FONT>-amylase by a strain of Bacillus subtilis NRRL 3411 from acid cheese whey was studied. Tests were carried out in a rotary shaker and in mechanically stirred fermenters. <FONT FACE="Symbol">a</FONT>-amylase was analysed according to DUN’s method. Oxygen absorption rate was determined by Cooper’s method. Cell oxygen demand was determined as oxygen consumption in a Warburg respirometer. The level of dissolved oxygen was measured by means of a galvanic silver-lead electrode. Results suggest the possibility of industrial use of acid cheese whey as a carbon source for <FONT FACE="Symbol">a</FONT>-amylase production, since the yield was similar to that produced with lactose. The highest <FONT FACE="Symbol">a</FONT>-amylase levels 10,000 DUN/ml units were not attained at higher aeration rates -431 mLO2/L.h-. The indicated value correspond to a 96 h process with automatic pH control at 7.5. These conditions resulted in double concentration of <FONT FACE="Symbol">a</FONT>-amylase. The enzyme production was directly related to growth in the form of cell aggregates.
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spelling Production of a-amylase in acid cheese whey culture media with automatic pH controlBacillus subtilis<FONT FACE=Symbol>a</FONT>-amylaseacid cheese wheyautomatic pH controlThe influence of aeration and automatic pH control on the production of <FONT FACE="Symbol">a</FONT>-amylase by a strain of Bacillus subtilis NRRL 3411 from acid cheese whey was studied. Tests were carried out in a rotary shaker and in mechanically stirred fermenters. <FONT FACE="Symbol">a</FONT>-amylase was analysed according to DUN’s method. Oxygen absorption rate was determined by Cooper’s method. Cell oxygen demand was determined as oxygen consumption in a Warburg respirometer. The level of dissolved oxygen was measured by means of a galvanic silver-lead electrode. Results suggest the possibility of industrial use of acid cheese whey as a carbon source for <FONT FACE="Symbol">a</FONT>-amylase production, since the yield was similar to that produced with lactose. The highest <FONT FACE="Symbol">a</FONT>-amylase levels 10,000 DUN/ml units were not attained at higher aeration rates -431 mLO2/L.h-. The indicated value correspond to a 96 h process with automatic pH control at 7.5. These conditions resulted in double concentration of <FONT FACE="Symbol">a</FONT>-amylase. The enzyme production was directly related to growth in the form of cell aggregates.Sociedade Brasileira de Microbiologia1998-10-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37141998000400005Revista de Microbiologia v.29 n.4 1998reponame:Revista de Microbiologiainstname:Sociedade Brasileira de Microbiologia (SBM)instacron:SBM10.1590/S0001-37141998000400005info:eu-repo/semantics/openAccessFerreyra,RosanaLorda,GracielaBalatti,Antonioeng1999-05-27T00:00:00Zoai:scielo:S0001-37141998000400005Revistahttps://www.scielo.br/j/rm/ONGhttps://old.scielo.br/oai/scielo-oai.phpbjm@sbmicrobiologia.org.br||revmicro@icb.usp.br0001-37140001-3714opendoar:1999-05-27T00:00Revista de Microbiologia - Sociedade Brasileira de Microbiologia (SBM)false
dc.title.none.fl_str_mv Production of a-amylase in acid cheese whey culture media with automatic pH control
title Production of a-amylase in acid cheese whey culture media with automatic pH control
spellingShingle Production of a-amylase in acid cheese whey culture media with automatic pH control
Ferreyra,Rosana
Bacillus subtilis
<FONT FACE=Symbol>a</FONT>-amylase
acid cheese whey
automatic pH control
title_short Production of a-amylase in acid cheese whey culture media with automatic pH control
title_full Production of a-amylase in acid cheese whey culture media with automatic pH control
title_fullStr Production of a-amylase in acid cheese whey culture media with automatic pH control
title_full_unstemmed Production of a-amylase in acid cheese whey culture media with automatic pH control
title_sort Production of a-amylase in acid cheese whey culture media with automatic pH control
author Ferreyra,Rosana
author_facet Ferreyra,Rosana
Lorda,Graciela
Balatti,Antonio
author_role author
author2 Lorda,Graciela
Balatti,Antonio
author2_role author
author
dc.contributor.author.fl_str_mv Ferreyra,Rosana
Lorda,Graciela
Balatti,Antonio
dc.subject.por.fl_str_mv Bacillus subtilis
<FONT FACE=Symbol>a</FONT>-amylase
acid cheese whey
automatic pH control
topic Bacillus subtilis
<FONT FACE=Symbol>a</FONT>-amylase
acid cheese whey
automatic pH control
description The influence of aeration and automatic pH control on the production of <FONT FACE="Symbol">a</FONT>-amylase by a strain of Bacillus subtilis NRRL 3411 from acid cheese whey was studied. Tests were carried out in a rotary shaker and in mechanically stirred fermenters. <FONT FACE="Symbol">a</FONT>-amylase was analysed according to DUN’s method. Oxygen absorption rate was determined by Cooper’s method. Cell oxygen demand was determined as oxygen consumption in a Warburg respirometer. The level of dissolved oxygen was measured by means of a galvanic silver-lead electrode. Results suggest the possibility of industrial use of acid cheese whey as a carbon source for <FONT FACE="Symbol">a</FONT>-amylase production, since the yield was similar to that produced with lactose. The highest <FONT FACE="Symbol">a</FONT>-amylase levels 10,000 DUN/ml units were not attained at higher aeration rates -431 mLO2/L.h-. The indicated value correspond to a 96 h process with automatic pH control at 7.5. These conditions resulted in double concentration of <FONT FACE="Symbol">a</FONT>-amylase. The enzyme production was directly related to growth in the form of cell aggregates.
publishDate 1998
dc.date.none.fl_str_mv 1998-10-01
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=S0001-37141998000400005
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37141998000400005
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0001-37141998000400005
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 Revista de Microbiologia v.29 n.4 1998
reponame:Revista de Microbiologia
instname:Sociedade Brasileira de Microbiologia (SBM)
instacron:SBM
instname_str Sociedade Brasileira de Microbiologia (SBM)
instacron_str SBM
institution SBM
reponame_str Revista de Microbiologia
collection Revista de Microbiologia
repository.name.fl_str_mv Revista de Microbiologia - Sociedade Brasileira de Microbiologia (SBM)
repository.mail.fl_str_mv bjm@sbmicrobiologia.org.br||revmicro@icb.usp.br
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