Influence of culture medium pH on the production of CGTase by Bacillus firmus Strain No. 37 - doi: 10.4025/actascitechnol.v35i3.15882
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por eng |
Título da fonte: | Acta scientiarum. Technology (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/15882 |
Resumo: | The enzyme cyclomaltodextrin-glucanotransferase (CGTase) is a transglicosidase able to convert corn starch into cyclodextrin (CD). CDs are widely applied in industry given the ability to form inclusion complexes with a great variety of organic molecules. Regarding the optimum pH of CGTase, values reported in the literature vary according to the enzyme producing microorganism, being 8.0 the optimum pH of CGTase produced by Bacillus firmus Strain No. 37. This work studied the influence of the pH of culture medium with different concentration of nutrients on the production of the enzyme CGTase by Bacillus firmus Strain No. 37. For this purpose, the microorganism was grown in three culture media with different concentrations of carbon and nitrogen. The pH control was performed by adding sodium carbonate. The fermentation process was analyzed by the following methods: Bradford (1976) method to determine soluble proteins, DNS method to analyze sugars, and the method of complexation with β-CD to analyze the enzyme activity. The best result for CGTase enzyme activity was 0.22 U mL-1, obtained with medium containing 2.0% soluble corn starch and yeast extract, and pH 8.3. |
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Influence of culture medium pH on the production of CGTase by Bacillus firmus Strain No. 37 - doi: 10.4025/actascitechnol.v35i3.15882Influence of culture medium pH on the production of CGTase by Bacillus firmus Strain No. 37 - doi: 10.4025/actascitechnol.v35i3.15882starchenzyme activitycyclodextrinfermentationoptimum pHProdução de EnzimaProdução de EnzimaThe enzyme cyclomaltodextrin-glucanotransferase (CGTase) is a transglicosidase able to convert corn starch into cyclodextrin (CD). CDs are widely applied in industry given the ability to form inclusion complexes with a great variety of organic molecules. Regarding the optimum pH of CGTase, values reported in the literature vary according to the enzyme producing microorganism, being 8.0 the optimum pH of CGTase produced by Bacillus firmus Strain No. 37. This work studied the influence of the pH of culture medium with different concentration of nutrients on the production of the enzyme CGTase by Bacillus firmus Strain No. 37. For this purpose, the microorganism was grown in three culture media with different concentrations of carbon and nitrogen. The pH control was performed by adding sodium carbonate. The fermentation process was analyzed by the following methods: Bradford (1976) method to determine soluble proteins, DNS method to analyze sugars, and the method of complexation with β-CD to analyze the enzyme activity. The best result for CGTase enzyme activity was 0.22 U mL-1, obtained with medium containing 2.0% soluble corn starch and yeast extract, and pH 8.3. The enzyme cyclomaltodextrin-glucanotransferase (CGTase) is a transglicosidase able to convert corn starch into cyclodextrin (CD). CDs are widely applied in industry given the ability to form inclusion complexes with a great variety of organic molecules. Regarding the optimum pH of CGTase, values reported in the literature vary according to the enzyme producing microorganism, being 8.0 the optimum pH of CGTase produced by Bacillus firmus Strain No. 37. This work studied the influence of the pH of culture medium with different concentration of nutrients on the production of the enzyme CGTase by Bacillus firmus Strain No. 37. For this purpose, the microorganism was grown in three culture media with different concentrations of carbon and nitrogen. The pH control was performed by adding sodium carbonate. The fermentation process was analyzed by the following methods: Bradford (1976) method to determine soluble proteins, DNS method to analyze sugars, and the method of complexation with β-CD to analyze the enzyme activity. The best result for CGTase enzyme activity was 0.22 U mL-1, obtained with medium containing 2.0% soluble corn starch and yeast extract, and pH 8.3.Universidade Estadual De Maringá2013-02-27info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionTecnologia Enzimáticaprocessos biotecnológicosapplication/pdfapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/1588210.4025/actascitechnol.v35i3.15882Acta Scientiarum. Technology; Vol 35 No 3 (2013); 413-416Acta Scientiarum. Technology; v. 35 n. 3 (2013); 413-4161806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMporenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/15882/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/15882/pdf_1Carmello, Jéssica BravinZanin, Gisella MariaOlivo, José Eduardoinfo:eu-repo/semantics/openAccess2024-05-17T13:03:29Zoai:periodicos.uem.br/ojs:article/15882Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2024-05-17T13:03:29Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Influence of culture medium pH on the production of CGTase by Bacillus firmus Strain No. 37 - doi: 10.4025/actascitechnol.v35i3.15882 Influence of culture medium pH on the production of CGTase by Bacillus firmus Strain No. 37 - doi: 10.4025/actascitechnol.v35i3.15882 |
title |
Influence of culture medium pH on the production of CGTase by Bacillus firmus Strain No. 37 - doi: 10.4025/actascitechnol.v35i3.15882 |
spellingShingle |
Influence of culture medium pH on the production of CGTase by Bacillus firmus Strain No. 37 - doi: 10.4025/actascitechnol.v35i3.15882 Carmello, Jéssica Bravin starch enzyme activity cyclodextrin fermentation optimum pH Produção de Enzima Produção de Enzima |
title_short |
Influence of culture medium pH on the production of CGTase by Bacillus firmus Strain No. 37 - doi: 10.4025/actascitechnol.v35i3.15882 |
title_full |
Influence of culture medium pH on the production of CGTase by Bacillus firmus Strain No. 37 - doi: 10.4025/actascitechnol.v35i3.15882 |
title_fullStr |
Influence of culture medium pH on the production of CGTase by Bacillus firmus Strain No. 37 - doi: 10.4025/actascitechnol.v35i3.15882 |
title_full_unstemmed |
Influence of culture medium pH on the production of CGTase by Bacillus firmus Strain No. 37 - doi: 10.4025/actascitechnol.v35i3.15882 |
title_sort |
Influence of culture medium pH on the production of CGTase by Bacillus firmus Strain No. 37 - doi: 10.4025/actascitechnol.v35i3.15882 |
author |
Carmello, Jéssica Bravin |
author_facet |
Carmello, Jéssica Bravin Zanin, Gisella Maria Olivo, José Eduardo |
author_role |
author |
author2 |
Zanin, Gisella Maria Olivo, José Eduardo |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Carmello, Jéssica Bravin Zanin, Gisella Maria Olivo, José Eduardo |
dc.subject.por.fl_str_mv |
starch enzyme activity cyclodextrin fermentation optimum pH Produção de Enzima Produção de Enzima |
topic |
starch enzyme activity cyclodextrin fermentation optimum pH Produção de Enzima Produção de Enzima |
description |
The enzyme cyclomaltodextrin-glucanotransferase (CGTase) is a transglicosidase able to convert corn starch into cyclodextrin (CD). CDs are widely applied in industry given the ability to form inclusion complexes with a great variety of organic molecules. Regarding the optimum pH of CGTase, values reported in the literature vary according to the enzyme producing microorganism, being 8.0 the optimum pH of CGTase produced by Bacillus firmus Strain No. 37. This work studied the influence of the pH of culture medium with different concentration of nutrients on the production of the enzyme CGTase by Bacillus firmus Strain No. 37. For this purpose, the microorganism was grown in three culture media with different concentrations of carbon and nitrogen. The pH control was performed by adding sodium carbonate. The fermentation process was analyzed by the following methods: Bradford (1976) method to determine soluble proteins, DNS method to analyze sugars, and the method of complexation with β-CD to analyze the enzyme activity. The best result for CGTase enzyme activity was 0.22 U mL-1, obtained with medium containing 2.0% soluble corn starch and yeast extract, and pH 8.3. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-02-27 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Tecnologia Enzimática processos biotecnológicos |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/15882 10.4025/actascitechnol.v35i3.15882 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/15882 |
identifier_str_mv |
10.4025/actascitechnol.v35i3.15882 |
dc.language.iso.fl_str_mv |
por eng |
language |
por eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/15882/pdf http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/15882/pdf_1 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Technology; Vol 35 No 3 (2013); 413-416 Acta Scientiarum. Technology; v. 35 n. 3 (2013); 413-416 1806-2563 1807-8664 reponame:Acta scientiarum. Technology (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta scientiarum. Technology (Online) |
collection |
Acta scientiarum. Technology (Online) |
repository.name.fl_str_mv |
Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actatech@uem.br |
_version_ |
1799315334899957760 |