Characteristics of α-Amylase and Protease Produced from Bacillus amyloliquefacies CNL-90 Isolated from Malt Grain
2012
Bae, H.C., Chungnam National University, Daejeon, Republic of Korea | Choi, S.H., Research Institute, KG Si-Tech, Daejeon, Republic of Korea | Na, S.H., Chung Mi Bio Inc., Ansong, Republic of Korea | Nam, M.S., Chungnam National University, Daejeon, Republic of Korea
A bacterium, identified as Bacillus amyloliquefacies, CNL-90 using 16S rDNA analysis, was isolated from malt grain. The optimal activities of its α-amylase and protease were observed at pH 6 and 60℃, and at pH 6 and 50℃, respectively although their activities remained stable at pH 7 and 40℃ for α-amylase and at pH 7 and 50℃ for protease. After solid-state fermentation of B. amyloliquefacies, CNL-90 on wheat bran for 72hr or 144hr, the α-amylase and protease activities were 170,000 and 290,000 units/kg, and 290,000 and 310,000 units/kg, respectively. The viable bacterial cell counts were 1.5×10∨9 CFU/g and 2.2×10∨9 CFU/g at 72hr and 144hr of the solid-state fermentation, respectively. A feeding trial with a total of 127 piglets was also conducted. The animals were divided into two groups: an experimental group fed with the fermented product (63 piglets) and a control group (64 piglets). The growth rate of the experimental group was 6.66% higher than that of the control group (P less than 0.05). The results of this study indicate that the α-amylase and protease from B. amyloliquefacies, CNL-90 can be used for industrial applications due to their activity in production of carbohydrate hydrolysates.
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