Optimisation of bacillus amyloliquefaciens FE-K1 extracellular peptidase production by response surface methodology

In this study, it was aimed to optimise the extracellular peptidase production of Bacillus amyloliquefaciens FE-K1, previously isolated from ropy wholemeal bread, by using response surface methodology (RSM) based on central composite design (CCD). The temperature (20-45°C), initial pH of the enzyme production medium (pH 5-9) and inoculation level (1-5%, v/v) were used as the factors for RSM, and the fermentation time was determined for each trial separately. Results showed that the optimum peptidase production occurred at 33.4°C, pH 6.62 and 2.3% inoculation. It was determined that the fermentation time was only 7h, the crude enzyme had a peptidase activity of 49.17U/mL and a specific activity of 504.77U/mg under the optimised conditions.

Dergi Cilt Bilgisi 19
Dergi Sayısı 2
Sayfalar 159 - 173
Yayın Yılı 2018
Eser Adı
[dc.title]
Optimisation of bacillus amyloliquefaciens FE-K1 extracellular peptidase production by response surface methodology
Yazar
[dc.contributor.author]
Erem, Fundagül
Yazar
[dc.contributor.author]
İnan, Mehmet
Yazar
[dc.contributor.author]
Certel, Muharrem
Yayın Yılı
[dc.date.issued]
2018
Yayın Türü
[dc.type]
article
Özet
[dc.description.abstract]
In this study, it was aimed to optimise the extracellular peptidase production of Bacillus amyloliquefaciens FE-K1, previously isolated from ropy wholemeal bread, by using response surface methodology (RSM) based on central composite design (CCD). The temperature (20-45°C), initial pH of the enzyme production medium (pH 5-9) and inoculation level (1-5%, v/v) were used as the factors for RSM, and the fermentation time was determined for each trial separately. Results showed that the optimum peptidase production occurred at 33.4°C, pH 6.62 and 2.3% inoculation. It was determined that the fermentation time was only 7h, the crude enzyme had a peptidase activity of 49.17U/mL and a specific activity of 504.77U/mg under the optimised conditions.
Kayıt Giriş Tarihi
[dc.date.accessioned]
2021-03-26
Açık Erişim Tarihi
[dc.date.available]
2021-03-26
Yayın Dili
[dc.language.iso]
eng
Konu Başlıkları
[dc.subject]
Bacillus
Konu Başlıkları
[dc.subject]
central composite design
Konu Başlıkları
[dc.subject]
peptidase
Konu Başlıkları
[dc.subject]
response surface methodology
Künye
[dc.identifier.citation]
Erem, F., İnan, M. ve Certel, M. (2018). Optimisation of bacillus amyloliquefaciens fe-k1 extracellular peptidase production by response surface methodology. Trakya University Journal of Natural Sciences, 19(2), 159-173.
Haklar
[dc.rights]
info:eu-repo/semantics/openAccess
İlk Sayfa Sayısı
[dc.identifier.startpage]
159
Son Sayfa Sayısı
[dc.identifier.endpage]
173
Dergi Sayısı
[dc.identifier.issue]
2
Dergi Cilt Bilgisi
[dc.identifier.volume]
19
Tek Biçim Adres
[dc.identifier.uri]
https://hdl.handle.net/20.500.12628/9419
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peptidase production inoculation determined activity enzyme fermentation factors separately Results showed optimum occurred conditions optimised 77U/mg specific 17U/mL wholemeal isolated previously amyloliquefaciens response Bacillus extracellular optimise surface (20-45°C) medium initial temperature methodology design composite central
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