Bacillus sp. ZBP10 SUŞU ile DERİN KÜLTÜR FERMANTASYONUNDA AMİLAZ ÜRETİMİ

Year 2016, Volume: 41 Issue: 3, 131 - 136, 01.06.2016

Ayşe Avcı Dzhanser Adem İsmail İnan Samet Yüksel Kübra Gizem Şahin Zekeriya Kalkan

Abstract

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Keywords

Amilaz, Bacillus, enzim, niflasta

PRODUCTION of AMYLASE by A NOVEL Bacillus sp. ZBP10 in SUBMERGED FERMENTATION

Abstract

Bacillussp. ZBP10 is an amylase producing strain isolated from a soil sample collected from a potatocultivation field in Sakarya. In this study, culture conditions were optimized for Bacillus sp. ZBP10 inorder to increase amylase production using submerged fermentation. The effects of temperature(30-40°C), fermentation time (24-72 h), initial medium pH (6.0-9.0), carbon sources (soluble, wheat,rice and corn starches) and substrate concentration (5-30 g/L) on the production of amylase weredetermined. According to the results, the bacterium produced maximum amount of amylase, when theinitial pH of the medium was 7.0, at 33°C, and within 48 h. Soluble starch was the best substrate amongthe starches tested. Optimum substrate concentration was 20 g/L for enzyme production with which3.57±0.19 U/mL enzymatic activity was obtained

Keywords

Amylase, Bacillus, enzyme production, starch

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