Screening of Agro-industrial Wastes and Physical Factors for the Production of α-Amylase from Bacillus licheniformis VO1

Abstract

Evaluation of biomass is of great interest in the context of preventing environmental pollution. Agricultural industry wastes and by-products occur in large amounts and cause environmental pollution when left to decay. The use of agro-industrial wastes in solid state fermentation (SSF) technology offers several advantages in the production of antibiotics, pigments, flavors and industrially important enzymes such as amylases, proteases, lipases, cellulases and lipases. α-Amylase is an enzyme that catalyzes the random hydrolysis of starch. These enzymes are used in various biotechnological processes such as textile, paper, food, biofuels, detergents and pharmaceutical industries. In this study, the selected bacterial strain, Bacillus licheniformis VO1, was inoculated into solid state fermentation media containing apple, melon, banana and orange peels, and the highest α-amylase production was obtained from the apple peel medium among the tested solid substrates. Fermentation time, fermentation temperature, initial pH, inoculum size, the effects of nitrogen, carbon and metal sources were examined separately. Maximum α-amylase production was achieved at 45 °C, pH 6.0 and 48 hours. When the effect of various carbon and nitrogen sources added to the fermentation medium where apple peels are examined, the maximum α-amylase production was obtained from the media with starch and yeast extract, respectively. Considering the results obtained, the production of α-amylase from Bacillus licheniformis VO1 can be considered as a potential candidate for future environmental improvement processes, with the use of wastes such as apple peels in the fruit processing industry as a solid state fermentation (SSF).

Keywords

• α-Amylase
• , Bacillus licheniformis VO1
• biotechnology
• solid state fermentation

Bacillus licheniformis VO1’den α-Amilaz Üretimi için Tarımsal Endüstriyel Atıkların ve Fiziksel Faktörlerin İncelenmesi

Abstract

Biyokütlenin değerlendirilmesi, çevre kirliliğinin önlenmesi bağlamında büyük ilgi görmektedir. Tarımsal sanayi atıkları ve yan ürünleri çok miktarda meydana gelmekte ve çürümeye bırakıldıklarında çevre kirliliğine neden olmaktadırlar. Katı faz fermantasyon (KFF) teknolojisinde tarımsal sanayi atıklarının kullanımı antibiyotikler, pigmentler, aromalar, amilazlar, proteazlar, selülazlar ve lipazlar gibi endüstriyel açıdan önemli enzimlerin üretiminde çeşitli avantajlar sunmaktadır. α-Amilaz, nişastanın rastgele hidrolizini katalize eden bir enzimdir. Bu enzimler tekstil, kağıt, gıda, biyoyakıtlar, deterjanlar ve ilaç endüstrileri gibi çeşitli biyoteknolojik uygulamalarda kullanılır. Bu çalışmada, seçilen bakteri suşu, Bacillus licheniformis VO1, elma, kavun, muz ve portakal kabuklarının bulunduğu katı faz fermantasyon ortamlarına inoküle edildi ve test edilen katı substratlar arasında en yüksek α-amilaz üretimi elma kabuklarının bulunduğu ortamdan elde edildi. Fermantasyon süresi, fermantasyon sıcaklığı, başlangıç pH, inokülüm oranı, azot, karbon ve metal kaynaklarının etkisi ayrı ayrı incelendi. Maksimum α-amilaz üretimi 45 °C, pH 6.0 ve 48. saatte elde edildi. Elma kabuklarının bulunduğu fermantasyon ortamına eklenen çeşitli karbon ve azot kaynaklarının etkisi incelendiğinde, maksimum α-amilaz üretimi sırasıyla nişasta ve maya özütü bulunan ortamlardan elde edildi. Elde edilen sonuçlar göz önünde bulundurulduğunda, meyve işleme sanayinde meydana gelen elma kabuğu atıklarının katı faz fermantasyonunda (KFF) substrat olarak kullanımı ile Bacillus licheniformis VO1’den α-amilaz üretimi gelecekte çevresel iyileştirme süreçlerinde kullanılmak üzere potansiyel bir aday olarak düşünülebilir.

Keywords

• α-Amilaz
• Bacillus licheniformis VO1
• biyoteknoloji
• katı faz fermantasyonu

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