Author/Authors :
Hashemi، Maryam نويسنده Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj, I.R. Iran Department of Microbial Biotechnology and Biosafety, Agricultural Biotechnology Research Institute , , Shojaosadati، Seyed Abbas نويسنده , , Razavi، Seyed Hadi نويسنده Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj, I.R. Iran , , Mousavi، Seyyed Mohammad نويسنده Behavioral and Neurosciences Research Center ,
Abstract :
This study investigates the production of crude Ca-independent and low pH active a-amylase by Bacillus sp. KR-8104 in submerged fermentation (SmF) and solid-state fermentation (SSF) systems. Different parameters were evaluated in each system using “one factor at a time” approach to improve the production of enzyme. The results showed that in the SmF the maximum enzyme production was achieved in culture medium that contained dextrin as a carbon source, as well as yeast extract and meat extract as nitrogen sources incubated at 37?C and 180 rpm for 48 h. While SSF of Bacillus sp. KR-8104 using wheat bran (WB) as a substrate showed that using tap water or distilled water as a moisturizing agent, a substrate-water ratio of 1:1.5 (w/v) and incubation at 37?C for 48 h gave the maximum a-amylase production. From different extraction medium examined in this study 0.1% (v/v) aqueous mixture of Tween 20 and distilled water illustrated maximum results (~100 U/g).
