Optimization of the growth and alpha-amylase production of Bacillus subtilis IP 5832 in shake flask and laboratory fermenter batch cultures
Optimizacija rasta i produkcije α-amilaze Bacillus subtilis IP 5832 u šaržnim kulturama u erlenmajeru i laboratorijskom fermentoru
Apstrakt
Cell growth and the level of alpha-amylase in response to the carbon and nitrogen sources used for the growth of the strain Bacillus subtilis IP 5832 were examined. Based on the amylase productivity level in shake flask cultures after 24 hours of growth, the growth medium containing starch and peptone was selected as the best medium. Amylase production was greatly reduced when glutamate or citrate as sources of carbon were used. Experiments performed at different initial concentrations of starch showed that although the strain grew well with all the starch concentration used, 0.5 % starch was necessary for maximum alpha-amylase production, inducing 1.55 IU mL(-1) of amylase to be secreted after 8 h of cultivation in shaking flasks. During the batch fermentation of B. subtilis IP 5832 strain in 2 L laboratory fermenter, a 60 % higher activity (2.5 IU mL(-1)) was obtained. The production of the enzyme was directly related to the growth of the strain. Maximum enzyme activity was obtained ...at the beginning of the stationary growth phase.
Ćelijski rast i nivoi α-amilaze nakon gajenja Bacillus subtilis IP 5832 ispitivani su u zavisnosti od različitih izvora ugljenika i azota korišćenih u podlozi. Na osnovu produktivnosti amilaze nakon dvadesetčetvoročasovnog gajenja kulture u erlenmajerima sa mešanjem pokazano je da je najbolja hranljiva podloga ona koja sadrži skrob i pepton. Kada su glutamat ili citrat korišćeni kao izvori ugljenika produkcija enzima je bila značajno redukovana. Eksperimentima u kojima je varirana inicijalna koncentracija skroba pokazano je da je, iako soj dobro raste na svim korišćenim koncentracijama, 0,5 % skrob neophodan za maksimalnu produkciju enzima, indukujući sekreciju 1,55 IU mL-1 amilaze nakon 8 sati gajenja kulture u erlenmajerima sa mešanjem. Tokom šaržne fermentacije B. subtilis IP 5832 soja u laboratorijskom fermentoru od 2 L dobijeno je 60 % više aktivnosti enzima (2,5 IU mL -1). Produkcija enzima je bila direktno vezana za rast mikroorganizma. Maksimalna enzimska aktivnost dobijena je ...na početku stacionarne faze rasta.
Ključne reči:
growth / alpha-amylase / α-amylase / Bacillus subtilis / Bacillus subtilis / fermenter / fermenter / batch cultures / batch culturesIzvor:
Journal of the Serbian Chemical Society, 2011, 76, 7, 965-972Izdavač:
- Serbian Chemical Soc, Belgrade
Finansiranje / projekti:
- Proizvodnja, izolovanje i karakterizacija enzima i malih molekula i njihova primena u rastvornom i imobilizovanom obliku u biotehnologiji hrane, biogorivima i zaštititi životne sredine (RS-MESTD-Basic Research (BR or ON)-172048)
- Spanish MICINN [CTQ2008-00578]
DOI: 10.2298/JSC101010098B
ISSN: 0352-5139
WoS: 000293608700003
Scopus: 2-s2.0-79960176460
Kolekcije
Institucija/grupa
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Božić, Nataša AU - Ruiz, Jordi AU - Lopez-Santin, Josep AU - Vujčić, Zoran PY - 2011 UR - https://cherry.chem.bg.ac.rs/handle/123456789/1187 AB - Cell growth and the level of alpha-amylase in response to the carbon and nitrogen sources used for the growth of the strain Bacillus subtilis IP 5832 were examined. Based on the amylase productivity level in shake flask cultures after 24 hours of growth, the growth medium containing starch and peptone was selected as the best medium. Amylase production was greatly reduced when glutamate or citrate as sources of carbon were used. Experiments performed at different initial concentrations of starch showed that although the strain grew well with all the starch concentration used, 0.5 % starch was necessary for maximum alpha-amylase production, inducing 1.55 IU mL(-1) of amylase to be secreted after 8 h of cultivation in shaking flasks. During the batch fermentation of B. subtilis IP 5832 strain in 2 L laboratory fermenter, a 60 % higher activity (2.5 IU mL(-1)) was obtained. The production of the enzyme was directly related to the growth of the strain. Maximum enzyme activity was obtained at the beginning of the stationary growth phase. AB - Ćelijski rast i nivoi α-amilaze nakon gajenja Bacillus subtilis IP 5832 ispitivani su u zavisnosti od različitih izvora ugljenika i azota korišćenih u podlozi. Na osnovu produktivnosti amilaze nakon dvadesetčetvoročasovnog gajenja kulture u erlenmajerima sa mešanjem pokazano je da je najbolja hranljiva podloga ona koja sadrži skrob i pepton. Kada su glutamat ili citrat korišćeni kao izvori ugljenika produkcija enzima je bila značajno redukovana. Eksperimentima u kojima je varirana inicijalna koncentracija skroba pokazano je da je, iako soj dobro raste na svim korišćenim koncentracijama, 0,5 % skrob neophodan za maksimalnu produkciju enzima, indukujući sekreciju 1,55 IU mL-1 amilaze nakon 8 sati gajenja kulture u erlenmajerima sa mešanjem. Tokom šaržne fermentacije B. subtilis IP 5832 soja u laboratorijskom fermentoru od 2 L dobijeno je 60 % više aktivnosti enzima (2,5 IU mL -1). Produkcija enzima je bila direktno vezana za rast mikroorganizma. Maksimalna enzimska aktivnost dobijena je na početku stacionarne faze rasta. PB - Serbian Chemical Soc, Belgrade T2 - Journal of the Serbian Chemical Society T1 - Optimization of the growth and alpha-amylase production of Bacillus subtilis IP 5832 in shake flask and laboratory fermenter batch cultures T1 - Optimizacija rasta i produkcije α-amilaze Bacillus subtilis IP 5832 u šaržnim kulturama u erlenmajeru i laboratorijskom fermentoru VL - 76 IS - 7 SP - 965 EP - 972 DO - 10.2298/JSC101010098B ER -
@article{ author = "Božić, Nataša and Ruiz, Jordi and Lopez-Santin, Josep and Vujčić, Zoran", year = "2011", abstract = "Cell growth and the level of alpha-amylase in response to the carbon and nitrogen sources used for the growth of the strain Bacillus subtilis IP 5832 were examined. Based on the amylase productivity level in shake flask cultures after 24 hours of growth, the growth medium containing starch and peptone was selected as the best medium. Amylase production was greatly reduced when glutamate or citrate as sources of carbon were used. Experiments performed at different initial concentrations of starch showed that although the strain grew well with all the starch concentration used, 0.5 % starch was necessary for maximum alpha-amylase production, inducing 1.55 IU mL(-1) of amylase to be secreted after 8 h of cultivation in shaking flasks. During the batch fermentation of B. subtilis IP 5832 strain in 2 L laboratory fermenter, a 60 % higher activity (2.5 IU mL(-1)) was obtained. The production of the enzyme was directly related to the growth of the strain. Maximum enzyme activity was obtained at the beginning of the stationary growth phase., Ćelijski rast i nivoi α-amilaze nakon gajenja Bacillus subtilis IP 5832 ispitivani su u zavisnosti od različitih izvora ugljenika i azota korišćenih u podlozi. Na osnovu produktivnosti amilaze nakon dvadesetčetvoročasovnog gajenja kulture u erlenmajerima sa mešanjem pokazano je da je najbolja hranljiva podloga ona koja sadrži skrob i pepton. Kada su glutamat ili citrat korišćeni kao izvori ugljenika produkcija enzima je bila značajno redukovana. Eksperimentima u kojima je varirana inicijalna koncentracija skroba pokazano je da je, iako soj dobro raste na svim korišćenim koncentracijama, 0,5 % skrob neophodan za maksimalnu produkciju enzima, indukujući sekreciju 1,55 IU mL-1 amilaze nakon 8 sati gajenja kulture u erlenmajerima sa mešanjem. Tokom šaržne fermentacije B. subtilis IP 5832 soja u laboratorijskom fermentoru od 2 L dobijeno je 60 % više aktivnosti enzima (2,5 IU mL -1). Produkcija enzima je bila direktno vezana za rast mikroorganizma. Maksimalna enzimska aktivnost dobijena je na početku stacionarne faze rasta.", publisher = "Serbian Chemical Soc, Belgrade", journal = "Journal of the Serbian Chemical Society", title = "Optimization of the growth and alpha-amylase production of Bacillus subtilis IP 5832 in shake flask and laboratory fermenter batch cultures, Optimizacija rasta i produkcije α-amilaze Bacillus subtilis IP 5832 u šaržnim kulturama u erlenmajeru i laboratorijskom fermentoru", volume = "76", number = "7", pages = "965-972", doi = "10.2298/JSC101010098B" }
Božić, N., Ruiz, J., Lopez-Santin, J.,& Vujčić, Z.. (2011). Optimization of the growth and alpha-amylase production of Bacillus subtilis IP 5832 in shake flask and laboratory fermenter batch cultures. in Journal of the Serbian Chemical Society Serbian Chemical Soc, Belgrade., 76(7), 965-972. https://doi.org/10.2298/JSC101010098B
Božić N, Ruiz J, Lopez-Santin J, Vujčić Z. Optimization of the growth and alpha-amylase production of Bacillus subtilis IP 5832 in shake flask and laboratory fermenter batch cultures. in Journal of the Serbian Chemical Society. 2011;76(7):965-972. doi:10.2298/JSC101010098B .
Božić, Nataša, Ruiz, Jordi, Lopez-Santin, Josep, Vujčić, Zoran, "Optimization of the growth and alpha-amylase production of Bacillus subtilis IP 5832 in shake flask and laboratory fermenter batch cultures" in Journal of the Serbian Chemical Society, 76, no. 7 (2011):965-972, https://doi.org/10.2298/JSC101010098B . .