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Effect of carbon dioxide on the formation of α‐amylase by Bacillus subtilis growing in continuous and batch cultures
Author(s) -
Gandhi A. P.,
Kjaergaard L.
Publication year - 1975
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260170803
Subject(s) - chemostat , bacillus subtilis , amylase , carbon dioxide , bacillaceae , bacillales , enzyme , chemistry , alpha amylase , food science , bacterial growth , biology , biochemistry , bacteria , organic chemistry , genetics
The influence of CO 2 on the formation of α‐amylase by Bacillus subtilis NCIB 8646 growing in continuous and batch cultures was investigated. Different levels of CO 2 examined in the batch cultures stimulated the formation of α‐amylase, with the highest activity being obtained using 6% CO 2 ( V / V ). The additions of CO 2 inhibit the growth and division ofvegetative cells of B.subtilis when CO 2 is present in a concentration of more than 3%( V / V ). In chemostat cultures, air containing 8% CO 2 ( V / V ) increased the specific enzyme productivity almost three times over the control, without affecting the cell growth. An attempt is made to correlate the obtained results withthe already established theory for the regulation of the α‐amylase synthesis.