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Ability of a solid state fermentation technique to significantly minimize catabolic repression of alpha-amylase production by Bacillus licheniformis M27.

Ramesh, M. V. and Lonsane, B. K. (1991) Ability of a solid state fermentation technique to significantly minimize catabolic repression of alpha-amylase production by Bacillus licheniformis M27. Applied Microbiology and Biotechnology, 35 (5). 591-593, 14 ref..

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Abstract

The production of s-amylase by Bacillus licheniformis M27 in submerged fermentation was completely inhibited due to catabolic repression in medium containing 1% glucose. In contrast, the enzyme production in a solid state fermentation system was 19,550 units/ml extract even when the medium contained 15% glucose. The peak in enzyme titre was, however, shifted from 48 to 72 h. The ability of the solid state fermentation system to significantly overcome catabolic repression was not known earlier and is probably conferred by various physico-chemical factors and culture conditions specific to the system.

Item Type: Article
Uncontrolled Keywords: alpha-amylase, Bacillus licheniformis, submerged fermentation, catabolic repression
Subjects: 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Mar 2018 06:01
Last Modified: 19 Mar 2018 06:01
URI: http://ir.cftri.com/id/eprint/2629

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