Optimization of the growth and α-amylase production of Bacillus subtilis IP 5832 in shake flask and laboratory fermenter batch cultures
Božić, Nataša (University of Belgrade)
Ruiz Franco, Jordi (Universitat Autònoma de Barcelona. Departament d'Enginyeria Química, Biològica i Ambiental)
López Santín, Josep (Universitat Autònoma de Barcelona. Departament d'Enginyeria Química, Biològica i Ambiental)
Vujčić, Zoran (University of Belgrade)

Data:	2011
Resum:	Cell growth and the level of α-amylase in response to the carbon and nitrogen sources used for the growth of the strain Bacillus subtilis IP 5832 were examined. Based on the amylase productivity level in shake flask cultures after 24 hours of growth, the growth medium containing starch and peptone was selected as the best medium. Amylase production was greatly reduced when glutamate or citrate as sources of carbon were used. Experiments performed at different initial concentrations of starch showed that although the strain grew well with all the starch concentration used, 0. 5 % starch was necessary for maximum α-amylase production, inducing 1. 55 IU mL of amylase to be secreted after 8 h of cultivation in shaking flasks. During the batch fermentation of B. subtilis IP 5832 strain in 2 L laboratory fermenter, a 60 % higher activity (2. 5 IU mL) was obtained. The production of the enzyme was directly related to the growth of the strain. Maximum enzyme activity was obtained at the beginning of the stationary growth phase.
Ajuts:	Ministerio de Ciencia e Innovación CTQ2008-00578 Agència de Gestió d'Ajuts Universitaris i de Recerca 2009/SGR-281
Drets:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, i la comunicació pública de l'obra, sempre que no sigui amb finalitats comercials, i sempre que es reconegui l'autoria de l'obra original. No es permet la creació d'obres derivades.
Llengua:	Anglès
Document:	Article ; recerca ; Versió publicada
Matèria:	Growth ; Bacillus subtilis ; Fermenter ; Batch cultures
Publicat a:	Journal of the Serbian Chemical Society, Vol. 76, Núm. 7 (2011) , p. 965-972, ISSN 0352-5139

DOI: 10.2298/JSC101010098B

8 p, 328.5 KB

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