Optimization of Carbon Sources for the Amylase Production and Growth of Bacillus licheniformis JAR-26 under Submerged Fermentation
Journal Title: Indian Journal of Biology - Year 2017, Vol 4, Issue 1
Abstract
Amylases (EC 3.2.1.1, 1, 4--D-glucan glucanohydrolase) are one of the most important and oldest industrial enzymes that hydrolyze starch at -1, 4 glycosidic bond in the interior of the starch molecule, and hold the maximum market share of enzyme sales. Amylases are ubiquitously produced by plants, animals and microorganisms, however, microbial sources are the most preferred for large scale production and industrial use. The production of - amylases from microbes depends on the strain, physical (pH, temperature, aeration) and nutritional (carbon, nitrogen, mineral ions) factors. Keeping this in view, the present study aimed to investigate effect of different concentrations (control, 1.0, 1.5, 2.0, 2.5, 3.0, 3.5 and 4.0% w/V) of five carbon sources viz starch, glucose, maltose, fructose and sucrose on growth and enzyme production from B. licheniformis JAR-26. Among the tested carbon sources, maltose proved best carbon source for amylase production and maximum amylase production was recorded at 2% maltose (4.181 U/ ml of medium). At this concentration growth/OD was 1.529 and bacteria could utilize 98.2% of the available sugar in the medium. After maltose, starch was second suitable source for enzyme production and 2% starch showed 3.622 U/ml enzyme production. Glucose and fructose resulted in higher biomass yield (maximum biomass at 2% glucose, OD=1.741) in comparison to other sources but amylase production was very poor (lowest at 4% fructose, 0.710 U/ml). From comparison of the various treatments, it is suggested that for maximum biomass production of B. licheniformis JAR-26, growth medium may be supplemented with 3% glucose whereas to achieve maximum amylase production culture medium may be supplemented with 2% maltose under submerged fermentation.
Authors and Affiliations
Nand Lal
Keywords
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- EP ID EP452105
- DOI 10.21088/ijb.2394.1391.4117.5
- Views 121
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