Media Evaluation for the Production of Microbial Enzymes

Byungtae Lee, Anthony L. Pometto, Ali Demirci, Paul N. Hinz

Research output: Contribution to journalArticle

18 Citations (Scopus)

Abstract

This study compares the performances of animal-based byproducts with other complex nutrients. Productions of α-amylase by Bacillus subtilis, glucoamylase by Aspergillus niger, endocellulase, exocellulase, and xylanase by Trichoderma viride, protease by B. subtilis, and B. licheniformis were evaluated in shake-flask fermentation. Culture broths were analyzed daily for enzyme activity for up to 9 days. Significant increases in α-amylase, cellulase, and xylanase activities were observed. Data strongly suggest that many of these byproducts can be used to replace the more expensive complex nutrients in industrial enzyme production with a corresponding increase in enzyme production.

Original languageEnglish (US)
Pages (from-to)4775-4778
Number of pages4
JournalJournal of Agricultural and Food Chemistry
Volume46
Issue number11
StatePublished - Nov 1 1998

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xylanases
amylases
Bacillus subtilis
byproducts
Cellulases
liquid state fermentation
Amylases
glucan 1,4-alpha-glucosidase
Nutrients
Bacillus licheniformis
Trichoderma viride
Byproducts
nutrients
animal performance
Enzymes
enzymes
Aspergillus niger
endo-1,4-beta-glucanase
Glucan 1,4-alpha-Glucosidase
Food

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

Cite this

Lee, Byungtae ; Pometto, Anthony L. ; Demirci, Ali ; Hinz, Paul N. / Media Evaluation for the Production of Microbial Enzymes. In: Journal of Agricultural and Food Chemistry. 1998 ; Vol. 46, No. 11. pp. 4775-4778.
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Lee, B, Pometto, AL, Demirci, A & Hinz, PN 1998, 'Media Evaluation for the Production of Microbial Enzymes', Journal of Agricultural and Food Chemistry, vol. 46, no. 11, pp. 4775-4778.

Media Evaluation for the Production of Microbial Enzymes. / Lee, Byungtae; Pometto, Anthony L.; Demirci, Ali; Hinz, Paul N.

In: Journal of Agricultural and Food Chemistry, Vol. 46, No. 11, 01.11.1998, p. 4775-4778.

Research output: Contribution to journalArticle

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