Optimization of medium components and cultural variables for enhanced production of acidic high maltose-forming and Ca^<2+> -independent α-amylase by Bacillus acidicola(ENZYMOLOGY, PROTEIN ENGINEERING, AND ENZYME TECHNOLOGY)

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概要

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• The production of acidic α-amylase by a novel acidophilic bacterium Bacillus acidicola TSAS1 was optimized in submerged fermentation using statistical approaches. The process parameters that significantly affected α-amylase production (starch, K_2HPO_4, inoculum size and temperature) were identified by Plackett and Burman design. The optimum levels of the significant variables as determined using central composite design of response surface methodology are starch (2.75%), K_2HPO_4 (0.01%), inoculum size [2% (v/v) containing 1.9×10^8CFU ml^<-1>], and temperature (33℃). An overall 2.4 and 2.9-fold increase in enzyme production has been attained in batch and fed-batch fermentations in the laboratory fermentor, respectively.

著者

• Sharma Archana

  Department Of Physics And Astrophysics University Of Delhi

• Satyanarayana Tulasi

  Department Of Microbiology University Of Delhi South Campus

• Sharma Archana

  Department Of Microbiology University Of Delhi South Campus

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• Optimization of medium components and cultural variables for enhanced production of acidic high maltose-forming and Ca^ -independent α-amylase by Bacillus acidicola(ENZYMOLOGY, PROTEIN ENGINEERING, AND ENZYME TECHNOLOGY)

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