Optimisation of Xylanase–Pectinase Cocktail Production with Bacillus amyloliquefaciens ADI2 Using a Low-Cost Substrate via Statistical Strategy

ENDOGLUCANASE PRODUCTION BY Bacillus amyloliquefaciens USING COFFEE PULP AS SUBSTRATE IN SOLID STATE FERMENTATION

In this study, endoglucanase was produced from coffee pulp waste by Bacillus amyloliquefaciens MTCC610. The effects of the fermentation parameters such as pH, temperature, and the carbon source sucrose with different percentages (2% -10%) were used in coffee pulp substrate. The endoglucanase production was assayed using carboxymethyl cellulose (CMC) as the carbon source. B. amyloliquefaciens MT...

Production and biochemical characterization of a thermostable phytase from Bacillus amyloliquefaciens LOR10

Phytase can improve the nutritional value of plant-based foods by enhancing protein digestibility and mineral availability through phytate digestion in the stomach and the food processing industry. Microbial sources are more promising for the production of phytases on a commercial scale. The objectives of this exploration were to screening and isolation of phytase-producing bacteria from hot sp...

Recruiting a new strategy to improve levan production in Bacillus amyloliquefaciens

Microbial levan is an important biopolymer with considerable potential in food and medical applications. Bacillus amyloliquefaciens NK-ΔLP strain can produce high-purity, low-molecular-weight levan, but production is relatively low. To enhance the production of levan, six extracellular protease genes (bpr, epr, mpr, vpr, nprE and aprE), together with the tasA gene (encoding the major biofilm ma...

Statistical Optimization of Medium Compositions for Alkaline Protease Production by Newly Isolated Bacillus amyloliquefaciens

The nutritional medium requirement for alkaline protease production was optimized by newly isolated Bacillus amyloliquefaciens B7. The variables significantly influencing the protease activity were screened through one-factor-at-a-time experiments and Plackett–Burman design, by which fructose and yeast extract were identified as the most significant variables. The steepest ascent method was emp...

Thermostable α-amylase from Lignocellulosic Residues Using Bacillus amyloliquefaciens