Effect of oilseed cakes on alpha-amylase production by Bacillus licheniformis CUMC305 | Zendy

T. S. Krishnan | Zendy; Amar K. Chandra | Zendy

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Effect of oilseed cakes on alpha-amylase production by Bacillus licheniformis CUMC305

Author(s) -

T. S. Krishnan,

Amar K. Chandra

Publication year - 1982

Publication title -

applied and environmental microbiology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.552

H-Index - 324

eISSN - 1070-6291

pISSN - 0099-2240

DOI - 10.1128/aem.44.2.270-274.1982

Subject(s) - bacillus licheniformis , alpha amylase , food science , fermentation , copra , mustard seed , amylase , chemistry , biology , bacillus subtilis , biochemistry , genetics , bacteria , enzyme

The effects of oilseed cakes on extracellular thermostable alpha-amylase production by Bacillus licheniformis CUMC305 was investigated. Each oilseed cake was made of groundnut, mustard, sesame, linseed, coconut copra, madhuca, or cotton. alpha-Amylase production was considerably improved in all instances and varied with the oilseed cake concentration in basal medium containing peptone and beef extract. Maximum increases were effected by a low concentration (0.5 to 1.0%) of groundnut or coconut, a high concentration (3%) of linseed or mustard, and an Rintermediate concentration (2%) of cotton, madhuca, or sesame. The oilseed cakes made of groundnut or mustard could completely replace the conventional peptone-beef extract medium as the fermentation base for the production of alpha-amylase by B. licheniformis. The addition of corn steep liquor to cotton, linseed, sesame, or madhuca cake in the medium improved alpha-amylase production.

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