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Optimization of a fermentation medium for the production of Penicillin G acylase from Bacillus sp.
Author(s) -
Rajendhran J.,
Krishnakumar V.,
Gunasekaran P.
Publication year - 2002
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1046/j.1472-765x.2002.01234.x
Subject(s) - yeast extract , fermentation , sucrose , food science , penicillin , fractional factorial design , bacillales , bacillaceae , yeast , chemistry , strain (injury) , industrial microbiology , factorial experiment , bacteria , bacillus subtilis , microbiology and biotechnology , biology , biochemistry , antibiotics , mathematics , statistics , anatomy , genetics
Aims: Optimization of Penicillin G acylase (PAC) production from a novel isolate of Bacillus sp. Methods: Fermentation medium for PAC production was optimized using a two‐level fractional factorial design with seven components. Results: A maximum production of 9·5 U ml −1 of PAC was obtained in an optimized medium containing (g l −1 ): K 2 HPO 4 , 1·0; MgSO 4 ·7H 2 O, 0·1; CaCl 2 ·2H 2 O, 0·1; PAA, 2·0; tryptone, 5·0; yeast extract, 3·0; and sucrose, 50·0. Significance and Impact of the Study: The two‐step medium optimization resulted in a twofold increase in PAC production. Since the strain Bacillus sp. PGS10 produces a high level of PAC, it could be a potential candidate for industrial production of PAC.