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Optimization of the growth and α-amylase production of Bacillus subtilis IP 5832 in shake flask and laboratory fermenter batch cultures

Optimizacija rasta i produkcije α-amilaze Bacillus subtilis IP 5832 u šaržnim kulturama u erlenmajeru i laboratorijskom fermentoru

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2011
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Authors
Božić, Nataša
Ruiz, Jordi
Lopez-Santin, Josep
Vujčić, Zoran
Article (Published version)
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Abstract
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-1 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-1) was obtained. The production of the enzyme was directly related to the growth of the strain. Maximum enzyme activity was obtained at the beginn...ing of the stationary growth phase.

Ćelijski rast i nivoi α-amilaze nakon gajenja Bacillus subtilis IP 5832 ispitivani su u zavisnosti od različitih izvora ugljenika i azota korišćenih u podlozi. Na osnovu produktivnosti amilaze nakon dvadesetčetvoročasovnog gajenja kulture u erlenmajerima sa mešanjem pokazano je da je najbolja hranljiva podloga ona koja sadrži skrob i pepton. Kada su glutamat ili citrat korišćeni kao izvori ugljenika produkcija enzima je bila značajno redukovana. Eksperimentima u kojima je varirana inicijalna koncentracija skroba pokazano je da je, iako soj dobro raste na svim korišćenim koncentracijama, 0,5 % skrob neophodan za maksimalnu produkciju enzima, indukujući sekreciju 1,55 IU mL-1 amilaze nakon 8 sati gajenja kulture u erlenmajerima sa mešanjem. Tokom šaržne fermentacije B. subtilis IP 5832 soja u laboratorijskom fermentoru od 2 L dobijeno je 60 % više aktivnosti enzima (2,5 IU mL -1). Produkcija enzima je bila direktno vezana za rast mikroorganizma. Maksimalna enzimska aktivnost dobijena je ...na početku stacionarne faze rasta.

Keywords:
growth / α-amylase / Bacillus subtilis / fermenter / batch cultures
Source:
Journal of the Serbian Chemical Society, 2011, 76, 7, 965-972
Publisher:
  • Serbian Chemical Soc, Belgrade
Funding / projects:
  • Production, purification and characterization of enzymes and small molecules and their application as soluble or immobilized in food biotechnology, biofuels production and environmental protection (RS-172048)
  • Spanish MICINN [CTQ2008-00578]

DOI: 10.2298/JSC101010098B

ISSN: 0352-5139

WoS: 000293608700003

Scopus: 2-s2.0-79960176460
[ Google Scholar ]
22
16
URI
https://cer.ihtm.bg.ac.rs/handle/123456789/807
Collections
  • Radovi istraživača / Researchers' publications
Institution/Community
IHTM
TY  - JOUR
AU  - Božić, Nataša
AU  - Ruiz, Jordi
AU  - Lopez-Santin, Josep
AU  - Vujčić, Zoran
PY  - 2011
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/807
AB  - 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-1 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-1) 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.
AB  - Ćelijski rast i nivoi α-amilaze nakon gajenja Bacillus subtilis IP 5832 ispitivani su u zavisnosti od različitih izvora ugljenika i azota korišćenih u podlozi. Na osnovu produktivnosti amilaze nakon dvadesetčetvoročasovnog gajenja kulture u erlenmajerima sa mešanjem pokazano je da je najbolja hranljiva podloga ona koja sadrži skrob i pepton. Kada su glutamat ili citrat korišćeni kao izvori ugljenika produkcija enzima je bila značajno redukovana. Eksperimentima u kojima je varirana inicijalna koncentracija skroba pokazano je da je, iako soj dobro raste na svim korišćenim koncentracijama, 0,5 % skrob neophodan za maksimalnu produkciju enzima, indukujući sekreciju 1,55 IU mL-1 amilaze nakon 8 sati gajenja kulture u erlenmajerima sa mešanjem. Tokom šaržne fermentacije B. subtilis IP 5832 soja u laboratorijskom fermentoru od 2 L dobijeno je 60 % više aktivnosti enzima (2,5 IU mL -1). Produkcija enzima je bila direktno vezana za rast mikroorganizma. Maksimalna enzimska aktivnost dobijena je na početku stacionarne faze rasta.
PB  - Serbian Chemical Soc, Belgrade
T2  - Journal of the Serbian Chemical Society
T1  - Optimization of the growth and α-amylase production of Bacillus subtilis IP 5832 in shake flask and laboratory fermenter batch cultures
T1  - Optimizacija rasta i produkcije α-amilaze Bacillus subtilis IP 5832 u šaržnim kulturama u erlenmajeru i laboratorijskom fermentoru
VL  - 76
IS  - 7
SP  - 965
EP  - 972
DO  - 10.2298/JSC101010098B
ER  - 
@article{
author = "Božić, Nataša and Ruiz, Jordi and Lopez-Santin, Josep and Vujčić, Zoran",
year = "2011",
abstract = "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-1 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-1) 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., Ćelijski rast i nivoi α-amilaze nakon gajenja Bacillus subtilis IP 5832 ispitivani su u zavisnosti od različitih izvora ugljenika i azota korišćenih u podlozi. Na osnovu produktivnosti amilaze nakon dvadesetčetvoročasovnog gajenja kulture u erlenmajerima sa mešanjem pokazano je da je najbolja hranljiva podloga ona koja sadrži skrob i pepton. Kada su glutamat ili citrat korišćeni kao izvori ugljenika produkcija enzima je bila značajno redukovana. Eksperimentima u kojima je varirana inicijalna koncentracija skroba pokazano je da je, iako soj dobro raste na svim korišćenim koncentracijama, 0,5 % skrob neophodan za maksimalnu produkciju enzima, indukujući sekreciju 1,55 IU mL-1 amilaze nakon 8 sati gajenja kulture u erlenmajerima sa mešanjem. Tokom šaržne fermentacije B. subtilis IP 5832 soja u laboratorijskom fermentoru od 2 L dobijeno je 60 % više aktivnosti enzima (2,5 IU mL -1). Produkcija enzima je bila direktno vezana za rast mikroorganizma. Maksimalna enzimska aktivnost dobijena je na početku stacionarne faze rasta.",
publisher = "Serbian Chemical Soc, Belgrade",
journal = "Journal of the Serbian Chemical Society",
title = "Optimization of the growth and α-amylase production of Bacillus subtilis IP 5832 in shake flask and laboratory fermenter batch cultures, Optimizacija rasta i produkcije α-amilaze Bacillus subtilis IP 5832 u šaržnim kulturama u erlenmajeru i laboratorijskom fermentoru",
volume = "76",
number = "7",
pages = "965-972",
doi = "10.2298/JSC101010098B"
}
Božić, N., Ruiz, J., Lopez-Santin, J.,& Vujčić, Z.. (2011). Optimization of the growth and α-amylase production of Bacillus subtilis IP 5832 in shake flask and laboratory fermenter batch cultures. in Journal of the Serbian Chemical Society
Serbian Chemical Soc, Belgrade., 76(7), 965-972.
https://doi.org/10.2298/JSC101010098B
Božić N, Ruiz J, Lopez-Santin J, Vujčić Z. Optimization of the growth and α-amylase production of Bacillus subtilis IP 5832 in shake flask and laboratory fermenter batch cultures. in Journal of the Serbian Chemical Society. 2011;76(7):965-972.
doi:10.2298/JSC101010098B .
Božić, Nataša, Ruiz, Jordi, Lopez-Santin, Josep, Vujčić, Zoran, "Optimization of the growth and α-amylase production of Bacillus subtilis IP 5832 in shake flask and laboratory fermenter batch cultures" in Journal of the Serbian Chemical Society, 76, no. 7 (2011):965-972,
https://doi.org/10.2298/JSC101010098B . .

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