TY - JOUR ID - 7155 TI - Evaluation of Ca-independent α-amylase production by Bacillus sp. KR-8104 in submerged and solid state fermentation systems JO - Iranian Journal of Biotechnology JA - IJB LA - en SN - 1728-3043 AU - Hashemi, Maryam AU - Shojaosadati, Seyed Abbas AU - Razavi, Seyed Hadi AU - Mousavi, Seyyed Mohammad AD - Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj, I.R. Iran. AD - Biotechnology Group, Chemical Engineering Department, Tarbiat Modares University, P.O. Box 14115-143, Tehran, I.R. Iran. AD - Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj, I.R. Iran. Y1 - 2011 PY - 2011 VL - 9 IS - 3 SP - 188 EP - 196 KW - Ca-independent α-amylase KW - Bacillus sp. KR-8104 KW - Submerged fermentation KW - Solid state fermentation DO - N2 - This study investigates the production of crude Ca-independent and low pH active α-amylase by Bacillussp. KR-8104 in submerged fermentation (SmF) and solid-state fermentation (SSF) systems. Differentparameters were evaluated in each system using “one factor at a time” approach to improve the production ofenzyme. The results showed that in the SmF the maximum enzyme production was achieved in culturemedium that contained dextrin as a carbon source, as well as yeast extract and meat extract as nitrogensources incubated at 37ºC and 180 rpm for 48 h. While SSF of Bacillus sp. KR-8104 using wheat bran (WB)as a substrate showed that using tap water or distilled water as a moisturizing agent, a substrate-water ratioof 1:1.5 (w/v) and incubation at 37ºC for 48 h gave the maximum α-amylase production. From differentextraction medium examined in this study 0.1% (v/v) aqueous mixture of Tween 20 and distilled water illustrated maximum results (~100 U/g). UR - https://www.ijbiotech.com/article_7155.html L1 - https://www.ijbiotech.com/article_7155_183a917b35300db0df5faef45587f6fd.pdf ER -