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Some factors affecting endo‐β‐1,4‐glucanase production by two Bacillus strains isolated from Zimbabwean hot springs
Author(s) -
Mawadza Crispen,
Zvauya Remigio
Publication year - 1996
Publication title -
journal of basic microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.58
H-Index - 54
eISSN - 1521-4028
pISSN - 0233-111X
DOI - 10.1002/jobm.3620360304
Subject(s) - strain (injury) , enzyme , glucanase , carbon source , bacillus (shape) , enzyme assay , bacillaceae , microbiology and biotechnology , bacteria , chemistry , food science , bacillales , biochemistry , biology , bacillus subtilis , genetics , anatomy
Two Bacillus strains capable of producing endo‐β‐1,4‐glucanase enzyme were isolated from Zimbabwean hot springs. Strain HR68 produced the enzyme when cultured using both carboxymethylcellulose (CMC) and simple sugars as carbon source while strain CH43 produced the enzyme on CMC only. The optimum conditions for enzyme production were an initial pH of 6 and a temperature of 50 °C for strain HR68 while for strain CH43 the optimum conditions for enzyme production were an initial pH of 5 and a temperature of 50 °C. A fall in enzyme production was observed after about 4 to 8 h of growth for both isolates. The fall in production coincided with a rise in proteolytic activity in cultures of both isolates. Strain HR68 produced endo‐β‐1,4‐glucanase when grown in continuous culture using glucose as the carbon source.