Kinetic properties of α-amylase produced by Bacillus megaterium RAS103 under optimum conditions in submerged fermentation
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چکیده
منابع مشابه
Study on Activity and Stability of Proteases from Bacillus Sp. Produced by Submerged Fermentation
Objective: Investigations were carried out to isolate bacteria from saline-alkali soils and determined optimized alkaline protease activity and stability produced by a wild strain of bacillus sp. in submerged fermentation (SMF). Methods: Optimum temperature for enzyme activity in the crude extract was 40 ◦C at a pH between 8.0 and 9.0. The studies on pH stability showed that the enzyme...
متن کاملThermostable saccharogenic amylase produced under submerged fermentation by filamentous fungus Penicillium purpurogenum
The effect of several nutritional and environmental parameters on Penicillium purpurogenum growth and sacharogenic amylase production was analyzed. High enzyme levels (68.2 U mg(-1)) were obtained with Khanna medium at initial pH 6.0, incubated at 30°C for 144 hours. The optimum pH and temperature activities were 5.0 and 65°C, respectively. The enzyme presented a half-life (t50) of 60 min, at 6...
متن کاملStudy on Activity and Stability of Proteases from Bacillus Sp. Produced by Submerged Fermentation
Objective: Investigations were carried out to isolate bacteria from saline-alkali soils and determined optimized alkaline protease activity and stability produced by a wild strain of bacillus sp. in submerged fermentation (SMF). Methods: Optimum temperature for enzyme activity in the crude extract was 40 ◦C at a pH between 8.0 and 9.0. The studies on pH stability showed that the enzyme...
متن کاملEvaluation of Ca-Independent a-Amylase Production by Bacillus sp. KR-8104 in Submerged and Solid State Fermentation Systems
This study investigates the production of crude Ca-independent and low pH active α-amylase by Bacillussp. KR-8104 in submerged fermentation (SmF) and solid-state fermentation (SSF) systems. Differentparameters were evaluated in each system using “one factor at a time” approach to improve the production ofenzyme. The results showed that in the SmF the maximum enzyme production ...
متن کاملFactors affecting alfa Amylase Production on Submerged Fermentation by Bacillus sp
The production of extracellular amylase by Bacillus spp was optimized in a submerged fermentation. The production of the enzyme was maximum at 10 h after inoculation. The effect of incubation period, pH of the medium and incubation temperature was optimized. The maximum productions of enzyme were obtained at 35°C and pH 7. Key-Words: alfa-Amylase production, Submerged fermentation Introduction ...
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ژورنال
عنوان ژورنال: Egyptian Journal of Microbiology
سال: 2018
ISSN: 2357-0881
DOI: 10.21608/ejm.2018.5628.1075