Solid State Fermentation for Cultural Conditions Optimization and Production of α-Amylase from Bacillus licheniformis ATCC 12759

Abstract

The aim of this paper is to study influence of the certain production parameters of α-amylase by Bacillus lic- heniformis ATCC 12759. Various agroresidues as substrate were studied for enzyme production. The highest enzyme production was expressed with rice bran as units per mass of dry substrate 1399.8±6.6 U/mg . Optimization parameters of α-amylase production were carried out with solid state fermentation SSF . Solid waste from rice bran used as the basic nutrient source. Supplementation with carbon and metal salt sources decrased the enzyme production. Certain fermentation parameters involving incubation time, incubation temperature, inoculum level, moisture level, extraction medium, initial pH and medim volume were studied separately. Maximal amount of α-amylase production 2094.9±53.1 U/mg was obtained inoculum level 30%, moisture level 20%, initial pH 6.5 at 37°C for 48 h with supplementation of ammonium cloride.

Keywords

• Bacillus licheniformis ATCC 12759,rice bran,α-amylase,solid state fermentation,Optimization,Production

Bacillus licheniformis ATCC 12759’dan α-Amilazın Üretimi ve Kültür Koşullarının Optimizasyonu için Katı Faz Fermentasyonu

Abstract

B u çalışmanın amacı Bacillus licheniformis ATCC 12759’dan α-amilazın belirli üretim parametrelerinin etkisini incelemektir. Enzim üretimi için substrat olarak çeşitli tarımsal atıklar çalışılmıştır. En yüksek enzim üretimi kütle başına 1399.8±6.6 U/mg pirinç kabuğu ile ifade edildi. α-Amilaz üretiminin optimizasyon parametreleri katı faz fermantasyonu KSF ile gerçekleştirildi. Katı atık olarak pirinç kabuğu temel besin kaynağı olarak kullanıldı. İnkübasyon zamanı, inkübasyon sıcaklığı, inokülum oranı, nem oranı, özütleme ortamı, başlangıç pH’sı ve ortam hacmini içeren belirli fermantasyon parametreleri ayrı ayrı çalışıldı. α-Amilaz üretiminin en yüksek miktarı 2094.9±53.1 U/mg 48. saatte 37ºC’de başlangıç pH 6.5 %20 nem oranı ve %30 aşılama oranı ile amonyum klorürün eklenmesi ile elde edilmiştir

Keywords

• Bacillus licheniformis ATCC 12759,pirinç kabuğu,α-amilaz,katı faz fermantasyonu,optimizasyon,üretim

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