Author/Authors :
SELEN, Veyis Fırat Üniversitesi - Mühendislik Fakültesi - Kimya Mühendisliği Bölümü, Turkey , TANYILDIZI, M. Şaban Fırat Üniversitesi - Mühendislik Fakültesi - Kimya Mühendisliği Bölümü, Turkey , ÖZER, Dursun Fırat Üniversitesi - Mühendislik Fakültesi - Kimya Mühendisliği Bölümü, Turkey
Title Of Article :
Investigation of α-Amylase Production Using Hazelnut Cake from Bacillus amyloliquefaciens
Abstract :
In this study α-amylase production with Bacillus amyloliquefaciens was investigated for optimum fermentation medium and conditions using hazelnut cake (HC) in shaken-culture. The effects of different production parameters, such as pepton, yeast extrakt (YE), ammonium sulphate ((NH4)2SO4), FK, potassium dihydrogen phosphate (KH2PO4), magnesium sulphate (MgSO4), sodium chloride (NaCl), calcium chloride (CaCl2) concentration, fermentation temperature and shaking speed on α-amylase production by batch fermentation were examined. The maximum α-amylase activity (9092 U/ml) was obtained under the following optimized fermentation conditions; HC 20 g/l, peptone 5 g/l, yeast extract (YE) 2.5 g/l, ammonium sulphate ((NH4)2SO4) 5 g/l, shaking speed 150 rpm and fermentation temperature 33 oC. The results indicated that the production of α-amylase was greater in the medium containing HC than that in the conventional medium containing soluble starch and other components. HC, by-product of hazelnut oil processing, was found a good substrate for α-amylase production.
NaturalLanguageKeyword :
α , Amylase , Hazelnut cake , Bacillus amyloliquefaciens , Solid substrate fermentation
JournalTitle :
Afyon Kocatepe University Journal Of Science and Engineering
