Effect of oilseed cakes on alpha-amylase production by Bacillus licheniformis CUMC305.
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.
D000681:Amylases / Q000096:biosynthesis*; D001407:Bacillus / Q000201:enzymology* / Q000254:growth & development; D003470:Culture Media; D005285:Fermentation; D009821:Oils; D000516:alpha-Amylases / Q000096:biosynthesis*
D003470:Culture Media; D009821:Oils; D000681:Amylases; D000516:alpha-Amylases