Fikret Uyar

Solid state fermentation for production of α-amylase by a thermotolerant Bacillus subtilis from hot-spring water

Abstract The production of extracellular α-amylase by thermotolerant Bacillus subtilis was studied in solid state fermentation (SSF). The effect of wheat bran (WB) and rice husk (RH) was examined. The appropriate incubation period, moisture level, particle size and inoculum concentration was determined. Maximum yields of 159,520 and 21,760 U g −1 were achieved by employing WB and RH as substrates in 0.1 M phosphate buffer at pH 7 with 30% initial moisture content at 24 and 48 h. Particle size and inoculum concentration were found to be 1000 μm, 20% and 500 μm, 15% for WB and RH, respectively. Enzyme yield was 7.3-fold higher with WB medium compared with RH.

Production of Lipase by a Newly Isolated Bacillus coagulans Under Solid-State Fermentation Using Melon Wastes

SummaryAn extracellular lipase was produced by Bacillus coagulans by solid-state fermentation. Solid waste from melon was used as the basic nutrient source and was supplemented with olive oil. The highest lipase production (78,069 U/g) was achieved after 24h of cultivation with 1% olive oil enrichment. Enzyme had an optimal activity at 37°C and pH 7.0, and sodium dodecyl sulfate increased lipase activity. NH 4NO3 increased enzyme production, whereas organic nitrogen had no effect. The effect of the type of carbon sources on lipolytic enzyme production was also studied. The best results were obtained with starch and maltose (148,932 and 141,629 U/g, respectively), whereas a rather low enzyme activity was found in cultures grown on glucose and galactose (approx 118,769 and 123,622 U/g, respectively). Enzyme was inhibited with Mn+2 and Ni+2 by 68 and 74%, respectively. By contrast, Ca+2 enhanced enzyme production by 5%.

Production of Extracellular Alkaline α‐Amylase by Solid State Fermentation with a Newly Isolated Bacillus sp.

Abstract Production of alkaline α‐amylase employing our laboratory isolate, Bacillus sp., under solid state fermentation, was optimized. The effect of wheat bran and lentil husk was examined. Lentil husk exhibited the highest enzyme production. The appropriate incubation time, inoculum size, moisture level, and buffer solution level were determined. Maximum yields of 216,000 and 172,800 U/g were achieved by employing lentil husk and wheat bran as substrates in 0.1 M carbonate/bicarbonate buffer at pH 10.0 with 30% initial moisture level at 24 h. Inoculum size and buffer solution level were found to be 20% and 1:0.5 for two solid substrates.

OPTIMIZATION OF α-AMYLASE PRODUCTION BY Bacillus subtilis RSKK96: USING THE TAGUCHI EXPERIMENTAL DESIGN APPROACH

In this study, the Taguchi experimental design was applied to optimize the conditions for α-amylase production by Bacillus subtilis RSKK96, which was purchased from Refik Saydam Hifzissihha Industry (RSHM). Four factors, namely, carbon source, nitrogen source, amino acid, and fermentation time, each at four levels, were selected, and an orthogonal array layout of L16 (45) was performed. The model equation obtained was validated experimentally at maximum casein (1%), corn meal (1%), and glutamic acid (0.01%) concentrations with incubation time to 72 h in the presence of 1% inoculum density. Point prediction of the design showed that maximum α-amylase production of 503.26 U/mg was achieved under optimal experimental conditions.

The effects of mucosal media on some pathogenic traits of Crohn's disease-associated Escherichia coli LF82

AIM Adherent-invasive Escherichia coli (AIEC) pathovar has been identified in intestinal mucosa of patients with Crohns disease. Our aim was to compare the impact of sterile mucosal media (Muc-M) originated from different parts of the intestine on some pathogenic traits of AIEC LF82 strain. MATERIALS & METHODS Muc-M composed of certain rates of cell culture medium or M63 minimal medium and mucosal contents obtained from different part of intestine were designed for cell-infection experiments and biofilm-formation assays. RESULTS The results showed that Muc-M reduced usually pathogenic properties of AIEC LF82. However, LF82 adhesion, invasion and specific biofilm formations were markedly higher in Muc-MCR than those in Muc-MIR . CONCLUSION In this context, the findings of present study could help the endeavors related to determining molecular targets for AIEC bacteria.

KATI FAZ FERMENTASYONU (KSF) TEKNİĞİ ile Bacillus subtilis ATCC 6051’den

The usages of enzymes are used in biotechnology, industry, food, textil, paper, medicine and pharmaceutical. Enzymes obtained from microorganisms are produced by microorganisms have some advantages when compared with enzymes produced by plants or animals, they have considerably higher catalytic activity, they don’t from undesirable by-products, they are more stable and relatively cheap, and they can be obtained much quantity. The main goal of the present study is to realize the optimization parameters of the α-amylase obtained from Bacillus subtilis ATCC 6051 by solid phase fermentation method. The best incubation temperature, inkubation time and pH were determined for optimum enzyme activitiy. Enzyme showed optimum activity at 50 °C and ph 6.5. Amount of innoculum and initial moisture content suitable for enzyme production were found to be 30 % and 20 % respectively. The tap water was the best exraction medium