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首页> 外文期刊>African Journal of Biotechnology >Amylase production under solid state fermentation by a bacterial isolate W74
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Amylase production under solid state fermentation by a bacterial isolate W74

机译：细菌分离株W74在固态发酵下产生淀粉酶

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摘要

This study was concerned with the screening of a suitable isolate and optimization of cultural conditions for the biosynthesis of thermostable amylase under solid state fermentation (SSF). Twenty seven isolates were screened for amylase production out of which one isolate designated as W74 showed maximal amylase activity at 70°C and a pH of 6.5 and selected for further optimization of cultural conditions under SSF. Among the different carbon and nitrogen sources supplemented to wheat bran, starch (96.7 U/g) and casein (107.3 U/g) enhanced maximum amylase production. Addition of exogenous glucose repressed secretion of amylase, demonstrating that a classical glucose effect was operative in this organism. Cultural optimization was undertaken to evaluate the effect of main process parameters as incubation period (144 h), moisture (66.7%), inoculum size (40%), and initial medium pH (6.5) on enzyme production. The enzyme was optimally active at 70°C and in pH range of 5.5-6.5.
机译：这项研究涉及筛选合适的分离物，并优化固态发酵（SSF）下热稳定淀粉酶生物合成的培养条件。筛选了二十七个分离株的淀粉酶生产，其中一个名为W74的分离株在70°C和pH值为6.5时显示出最大的淀粉酶活性，并选择用于进一步优化SSF下的培养条件。在麦麸补充的不同碳和氮源中，淀粉（96.7 U / g）和酪蛋白（107.3 U / g）提高了最大淀粉酶产量。外源葡萄糖的添加抑制了淀粉酶的分泌，表明在该生物体中经典的葡萄糖作用是有效的。进行培养优化以评估主要工艺参数的影响，例如孵育时间（144小时），水分（66.7％），接种量（40％）和初始培养基pH（6.5）对酶产生的影响。该酶在70°C和5.5-6.5的pH范围内具有最佳活性。

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