Synergistic Effects of Agro-Industrial Wastes on Alpha Amylase Production by Bacillus amyloliquefaciens in Semi Solid Substrate Fermentation

This study concerns with the combinations of soybean meal (SM), wheat bran (WB) and whey were utilized as the substrates for α-amylase production by Bacillus amyloliquefaciens NRRL B-645. As a result of the experiments, the highest α-amylase activity (4257 U/ml) was obtained containing SM 20 g/l, WB 5 g/l, whey 5% (v/v), peptone 1 g/l, yeast extract (YE) 0.5 g/l and (NH4)2SO4 1 g/l at 33 °C and 150 rpm for 48 h. This innovative process for the α-amylase production can be extended to different enzymes using various agro-industrial wastes.

Yarý Katý Hal Fermentasyonunda Bacillus amyloliquefaciens ile Alfa Amilaz Üretimine Tarýmsal Atýklarýn Sinerjik Etkileri

Bu çalýþma; Bacillus amyloliquefaciens NRRL B-645 ile substrat olarak soya küspesi (SM), buðday kepeði (WB) ve peynir altý suyu kombinasyonlarý kullanýlarak α-amilaz üretimi ile ilgilidir. Deneyler sonucunda en yüksek enzim aktivitesi SM 20g/l, WB 5g/l, peynir altý suyu 5% (v/v), peptone 1 g/l, yeast ekstrakt (YE) 0.5 g/l ve (NH4)2SO4 1 g/l konsantrasyonunda 48 saat sonunda, 33 °C fermantasyon sýcaklýðý, 150 devir/dk karýþtýrma hýzýnda 4257 U/ml olarak elde edildi. α-amilaz üretimi için kullanýlan bu yeni proses, farklý tarýmsal atýklar kullanýlarak farklý enzimlerin üretiminde de kullanýlabilir.