Premium
Enzyme production by solid‐state fermentation on soybean meal: A comparative study of conventional and ultrasound‐assisted extraction methods
Author(s) -
Salim Abdalla Ali,
Grbavčić Sanja,
Šekuljica Nataša,
VukašinovićSekulić Maja,
Jovanović Jelena,
Jakovetić Tanasković Sonja,
Luković Nevena,
KneževićJugović Zorica
Publication year - 2019
Publication title -
biotechnology and applied biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.468
H-Index - 70
eISSN - 1470-8744
pISSN - 0885-4513
DOI - 10.1002/bab.1732
Subject(s) - solid state fermentation , cellulase , extraction (chemistry) , fermentation , soybean meal , chemistry , food science , amylase , protease , bacillus subtilis , chromatography , enzyme , hydrolysis , biochemistry , biology , bacteria , organic chemistry , raw material , genetics
Protease, cellulase, and α‐amylase producing Bacillus subtilis strain was cultivated by solid‐state fermentation technique using soybean meal as a substrate. The aim of the present study was to establish a highly efficient enzymes’ extraction method as a first stage in downstream processing. The conventional extraction procedure was optimized by determining pH, stirring rate, solid/liquid ratio, and time of extraction on enzymes’ recoveries from fermented soybean meal. Yields of leached enzymes were compared to the amounts of enzymes that are achieved with ultrasound‐assisted extraction (UAE). UAE was established to be superior method for obtaining higher yields of proteases (up to 330 IU) and α‐amylases (825 IU), under significantly shorter extraction time and gaining more concentrated product. However, the obtained model predicts that conventional process led to a product with a higher cellulolytic activity (≥7.5 IU).