Medium optimization for the production of amylase by Bacillus subtilis RM16 in Shake-flask fermentation

Pakistan Journal of Pharmaceutical Sciences

Volumn 29, Issue 2, 2016, Pages 439-444

  Salman, Tabinda ^a   Kamal, Mustafa ^a   Ahmed, Mansoor ^a   Siddiqa, Syeda Mariam ^a   Khan, Rafeeq Alam ^a   Hassan, Amir ^a  

^a UNIVERSITY OF KARACHI   (Pakistan)

Author keywords

Amylase; Bacillus subtilis; Media optimization; Starch

Indexed keywords

AMYLASE; BACTERIAL PROTEIN; MAGNESIUM SULFATE; NITROGEN; STARCH;

ARTICLE; BACILLUS SUBTILIS; BACTERIUM CULTURE; CARBON SOURCE; CULTURE MEDIUM; ENZYME ACTIVITY; ENZYME SUBSTRATE; ENZYME SYNTHESIS; FERMENTATION OPTIMIZATION; INCUBATION TIME; NONHUMAN; PH; SHAKE FLASK FERMENTATION; TEMPERATURE SENSITIVITY; BIOSYNTHESIS; ENZYMOLOGY; FERMENTATION; METABOLISM; MICROBIOLOGY; PROCEDURES; TEMPERATURE; TIME FACTOR;

AMYLASES; BACILLUS SUBTILIS; BACTERIAL PROTEINS; FERMENTATION; HYDROGEN-ION CONCENTRATION; INDUSTRIAL MICROBIOLOGY; MAGNESIUM SULFATE; NITROGEN; STARCH; TEMPERATURE; TIME FACTORS;

EID: 84963865108     PISSN: 1011601X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (35)

1. Ajayi AO and Fagade OE (2007). Heat activation and stability of amylases from Bacillus species. Afr. J. Biotechnol., 6(10): 1181-1184.
2. Aquino A, Jorge J, Terenzi H and Polizeli M (2003). Studies on a thermos table α-amylase from the thermophilic fungus Scytalidium thermophilum. Appl. Microbiol. Biotechnol., 61(4): 323-328.
3. Asgher M, Asad MJ, Rahman S and Legge R (2007). A thermostable α-amylase from a moderately thermophilic Bacillus subtilis strain for starch processing. J. Food Eng., 79(3): 950-955.
4. Banargee R and Bhattacharya BC (1992). Extra cellular alkaline protease of newly isolated Rhizopus oryzae. Biotechnol. let., 14: 301-304.
5. Baysal Z, Uyar F and Aytekin C (2003). Solid state fermentation for production of α-amylase by a thermo tolerant Bacillus subtilis from hot-spring water. Process Biochem., 38(12): 1665-1668.
6. Bernfeld P (1955). Amylases, α and β. Methods in enzymology, 1: 149-158.
7. Bhavya D (2007). Production and characterization of fungal amylase enzyme isolated from Aspergillus sp. JGI 12 in solid state culture. Afr. J. Biotechnol., 6(5): 576-581.
8. Božić N, Ruiz J, López-Santín J and Vujčić Z (2011). Optimization of the growth of and α-amylase production by Bacillus subtilis IP 5832 in shake flask and laboratory fermenter batch cultures. J. Serb. Chem. Soc., 76(7): 965-972.
9. Burhan A, Nisa U, Gökhan C, Ömer C, Ashabil A and Osman G (2003). Enzymatic properties of a novel thermos table, thermophilic, alkaline and chelator resistant amylase from an alkaliphilic Bacillus sp. isolate ANT-6. Process Biochem., 38(10): 1397-1403.
10. Coleman G and Elliott WH (1962). Studies on α-amylase formation by Bacillus subtilis.Biochem. J., 83(2): 256- 263.
11. Gangadharan D, Madhavan Nampoothiri K, Sivaramakrishnan S and Pandey A (2009). Immobilized bacterial α-amylase for effective hydrolysis of raw and soluble starch. Food Res. Int., 42(4): 436-442.
12. Gangadharan D, Sivaramakrishnan S, Nampoothiri KM and Pandey A (2006). Solid culturing of Bacillus amyloliquefaciens for alpha amylase production. Food Technol. Biotechnol., 44(2): 269-274.
13. Konsula Z and Liakopoulou-Kyriakides M (2004). Hydrolysis of starches by the action of an α-amylase from Bacillus subtilis. Process Biochem., 39(11): 1745- 1749.
14. Krishna C and Chandrasekaran M (1996). Banana waste as substrate for α-amylase production by Bacillus subtilis (CBTK 106) under solid-state fermentation. Appl. Microbiol. Biotechnol., 46(2): 106-111.
15. Kumar R and Mehta A (2013) Isolation, Optimization and Characterization of α-Amylase from Bacillus alcalophilus.Int. J. Sci. Res., 2(7): 171-174.
16. Lévêque E, Janeček Š, Haye B and Belarbi A (2000). Thermophilic archaeal amylolytic enzymes. Enzyme Microb. Technol., 26(1): 3-14.
17. Mahadik ND, Puntambekar US, Bastawde KB, Khire JM and Gokhale DV (2002). Production of acidic lipase by Aspergillus niger in solid state fermentation. Process Biochem., 38(5): 715-721.
18. Nielsen JE and Borchert TV (2000). Protein engineering of bacterial α-amylases. Biochim. Biophysica. Acta., 1543(2): 253-274.
19. Oshoma C, Imarhiagbe E, Ikenebomeh M and Eigbaredon H (2010). Nitrogen supplements effect on amylase production by Aspergillus niger using cassava whey medium. Afr. J. Biotechnol., 9(5): 682-686.
20. Özdemir S, Güven K, Baysal Z and Uyar F (2009). Screening of various organic substrates and the development of a suitable low-cost fermentation medium for the production of a-amylase by Bacillus subtilis. Food Technol. Biotechnol., 47: 364-369.
21. Pandey A, Nigam P, Soccol C, Soccol V, Singh D and Mohan R (2000a). Advances in microbial amylases. Biotechnol. Appl. Biochem., 31: 135-152.
22. Pandey A, Soccol CR and Mitchell D (2000b). New developments in solid state fermentation: Ibioprocesses and products. Process Biochem., 35(10): 1153-1169.
23. Pedersen H and Nielsen J (2000). The influence of nitrogen sources on the α-amylase productivity of Aspergillus oryzae in continuous cultures. Appl. microbiol. Biotechnol., 53(3): 278-281.
24. Ramachandran S, Patel AK, Nampoothiri KM, Francis F, Nagy V, Szakacs G and Pandey A (2004). Coconut oil cake a potential raw material for the production of α- Amylase. Bioresource. Technol., 93(2): 169-174.
25. Ramesh M and Lonsane B (1987). A novel bacterial thermos table alpha-amylase system produced under solid-state fermentation. Biotechnol. Letters, 9(7): 501- 504.
26. Rao JUM and Satyanarayana T (2003). Statistical optimization of a high maltose-forming, hyper thermos table and Ca2+-independent alpha-amylase production by an extreme thermophile Geobacillus thermoleovorans using response surface methodology. J. Appl. Microbiol., 95(4): 712-718.
27. Rasooli I, Astaneh SD, Borna H and Barchini KA (2008). A thermostable α-Amylase producing natural variant of Bacillusspp. Isolated from soil in Iran. Am. J. Agri. Biol. Sci., 3(3): 591-596.
28. Raul D, Biswas T, Mukhopadhyay S, Das SK and Gupta S (2014). Production and partial purification of alpha amylase from Bacillus subtilis (MTCC 121) using solid state fermentation. Biochem. Res. Int., http://dx.doi.org/10.1155/2014/568141.
29. Rezaei PS, Darzi GN and Shafaghat H (2010). Optimization of the fermentation conditions and partial characterization for acido-thermophilic α-amylase from Aspergillus niger NCIM 548.Korean J. Chem. Eng., 27(3): 919-924.
30. Riaz N, Haq I and Qadeer M (2003). Characterization of α-amylase by Bacillus subtilis. Int. J. Agr. Biol., 5(3): 249-252.
31. Shafaat S, Akram M and Rehman A (2011). Isolation and characterization of a thermos table-amylase from Bacillus subtilis. Afr. J. Microbiol. Res., 5(20): 3334- 3338.
32. Sharma N, Vamil R, Ahmad S and Agarwal R (2012). Effect of different carbon and nitrogen sources on α- Amylase production from Bacillius amyloliquefaciens. Int. J. Pharm. Sci. Res., 3(4): 1161-1163.
33. Sodhi HK, Sharma K, Gupta JK and Soni SK (2005). Production of a thermos table α-amylase from Bacillus sp. PS-7 by solid-state fermentation and its synergistic use in the hydrolysis of malt starch for alcohol production. Process Biochem., 40(2): 525-534.
34. Srivastava R and Baruah J (1986). Culture conditions for production of thermostable amylase by Bacillus stearothermophilus. Appl. env. Microbiol., 52(1): 179- 184.
35. VanDerMaarel MJ, Van Der Veen B, Uitdehaag J, Leemhuis H and Dijkhuizen L (2002). Properties and applications of starch-converting enzymes of the α- Amylase family. J. Biotechnol., 94(2): 137-155.