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Critical importance of moisture content of the medium in alpha-amylase production by Bacillus licheniformis M27 in a solid-state fermentation system.

Ramesh, M. V. and Lonsane, B. K. (1990) Critical importance of moisture content of the medium in alpha-amylase production by Bacillus licheniformis M27 in a solid-state fermentation system. Applied Microbiology and Biotechnology, 33 (5). 501-505 ; 19 ref..

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Abstract

A large reduction (about 30-78%) was seen in production of alpha-amylase by Bacillus licheniformis M27 in standardized wheat bran medium under solid-state fermentation when the moisture content of the medium was higher than the standardized value (65%). A surge in enzyme production in the first 24 h of fermentation was observed in media with 75 and 85% moisture. The role of decreased oxygen transfer in reducing enzyme titres by about 78% in medium containing 95% moisture was evident, since the enzyme titre could be increased by agitating the medium during fermentation. No such limitation in oxygen transfer was evident in medium containing 65% moisture, even when incubated under static conditions or when the flask was capped by aluminium foil. The data indicate the importance of moisture content in the medium for alpha-amylase production by B. licheniformis M27 in solid-state fermentation systems. [From En summ.]

Item Type: Article
Uncontrolled Keywords: AMYLASES-; BACILLUS-; BACTERIA-; FERMENTATION-; GLYCOSIDASES-; MICROBIOLOGICAL-TECHNIQUES; MOISTURE-CONTENT; alpha-AMYLASES; CARBOHYDRASES-; MEDIA-
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 02 Bacteriology
600 Technology > 05 Chemical engineering > 04 Fermentation Technology
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Feb 2018 10:48
Last Modified: 26 Feb 2018 10:48
URI: http://ir.cftri.com/id/eprint/8016

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