Influence of culture medium pH on the production of CGTase by Bacillus firmus Strain No. 37 - doi: 10.4025/actascitechnol.v35i3.15882

Detalhes bibliográficos
Autor(a) principal: Carmello, Jéssica Bravin
Data de Publicação: 2013
Outros Autores: Zanin, Gisella Maria, Olivo, José Eduardo
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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spelling 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
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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)
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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)
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