Open AccessCoupling of fermentation and microfiltration for α‐amylase production from Bacillus amyloliquefaciens
Author(s) -
Morcel Caroline,
Biedermann Kirsten
Publication year - 1994
Publication title -
fems microbiology reviews
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 5.91
H-Index - 212
eISSN - 1574-6976
pISSN - 0168-6445
DOI - 10.1111/j.1574-6976.1994.tb00073.x
Subject(s) - bacillus amyloliquefaciens , amylase , fermentation , microfiltration , strain (injury) , biology , food science , biochemistry , enzyme , membrane , anatomy
A strain of Bacillus amyloliquefaciens secreting α‐amylase was cultivated continuously in a fermentor coupled to a filtration unit. Under the tested operating conditions, the maximum flux was 91 m ‐2 h ‐1 during the first day and 61 m ‐2 h ‐1 during the 2nd day. The α‐amylase retention was around 30%. Compared to a batch process, continuous cultivation with cell recycling led to lower α‐amylase concentrations but to a doubling of volumetric productivities.