STUDIES ON THE DEVELOPMENT OF BIOTECHNOLOGICAL PROCESS FOR BETA-AMYLASE BY MUTANT STRAIN OF BACILLUS POLYMYXA

Rauf, Ahmad (1995) STUDIES ON THE DEVELOPMENT OF BIOTECHNOLOGICAL PROCESS FOR BETA-AMYLASE BY MUTANT STRAIN OF BACILLUS POLYMYXA. Doctoral thesis, University of the Punjab.

[img] Text
1665.htm

Download (18kB)

Abstract

Thermophilie bacterial culture capable of producing extracellular beta-amylase was isolated and identified as Bacillus polymyxa PCSIR-90. The productivity of the enzyme was improved by using UV-irradiation and alkylating at 30oC with 6 percent bacterial inoculums. The production of bacterial enzyme was significantly enganed with liquefied starches of sweet potato and wheat. Among the nitrogen sources examined, ammonium dehydrogenates phosphate, yeast extract, or peptone was found to be suitable for the enzyme formation. The maximum enzymic activity was obtained with corn steep liquor, sunflower meal or corn meal as agricultural by-products. Enzyme synthesis was stimulated the addition of Ca2 + at the level of 5x10-5 M in the culture medium. The ideal cultural conditions in solid state fermentation were wheat bran as best substrate, acetate buffer as a diluents, fermentation time 48 hour at 30oC and finally 1.8cm depth of bran with 68 percent moisture level. Supplementation of wheat bran with soluble starch and dominium hydrogen phosphate slightly enhanced the enzymic yield. However, partial replacement of wheat bran with soluble starch and diammonium hydrogen phosphate slightly enhanced the enzymic yield. However, partial replacement of wheat bran with corn meal in ratio of 1 :1 (w/w), increased the synthesis of bacterial beta-amylase. The culture filtrate was also examined for the detection of maltose by the aid of paper chromatography in order to confirm the presence of beta-amylase. Scale-up studies were carried out in 2 L glass jar fomenters the production of Bacillus polymyxa beta-amylase. It was used along with amyloglucosidase in order to improve the efficiency of starch conversion to maltose. The enzyme was found to be most active and stable in pH range 6.5 to 7.0 and 5.5 to 9.0 respectively. Beta-amylase was stable at 60oC for 60 minutes at pH 6.2 in the presence of 5 percent starch. The activity of the enzyme was enhanced by the addition of 5 mM Ca2+.

Item Type: Thesis (Doctoral)
Uncontrolled Keywords: beta-amylase, bacillus palmyra, starch hydrolysis, mutational studies, fermentation techniques, 14 l stirred fomenter, thermophilie bacterial culture
Subjects: Q Science > QL Zoology
Depositing User: Muhammad Khan Khan
Date Deposited: 27 Oct 2016 03:48
Last Modified: 27 Oct 2016 03:48
URI: http://eprints.hec.gov.pk/id/eprint/2825

Actions (login required)

View Item View Item