Statistical optimization of alpha-amylase production by probiotic Lactobacillus plantarum MTCC 1407 in submerged fermentation

• Autorzy: Panda S H , Swain M.R. , Kar S. , Ray R.C. , Montet D.
• Języki publikacji: EN

Abstrakty

EN

Production and purification of α-amylase by probiotic Lactobacillus plantarum MTCC 1407 has been investigated under submerged fennentation using Mann Rogassa Sharpe medium containing (1%) soluble starch in lieu of glucose (2%) as carbon source. Response Surface Methodology was used to evaluate the effect of main variables, i.e. incubation period, pH and temperature on enzyme production. A full factorial Central Composite Design was applied to study these main factors that affected α-amylase production. The experimental results showed that the optimum incubation period, pH and temperature were 36 h, 7.0 and 35°C, respectively. The purified enzyme (by ammonium sulphate precipitation) had a molecular mass of 75 450 Da in SDS-PAGE.

Słowa kluczowe

EN

purification; alpha-amylase; submerged fermentation; Lactobacillus plantarum; response surface methodology; production; enzyme production

• Wydawca: -
• Czasopismo: Polish Journal of Microbiology
• Rocznik: 2008
• Tom: 57
• Numer: 2
• Opis fizyczny: p.149-155,fig.,ref.

Twórcy

autor

Panda S H

• Central Tuber Crops Research Institute, Bhubaneswar 751019, Orissa, India

autor

Swain M.R.

autor

Kar S.

autor

Ray R.C.

autor

Montet D.

Bibliografia

• Aguilar G., J. Morlon-Guyot, B. Trejo-Aguilar and J.P. Guyot. 2000. Purification and characterization of an extracellular alpha-amylase produced by Lactobacillus manihotivorans LMG 18010(T), an amylolytic lactic acid bacterium. Enz. Microb. Technol. 27(6): 406-413.
• Amerine M.A and C. Ough. 1984. Methods for Analysis of Musts and Wine. Wiley-Inter Science Publication, John Wiley and Sons, New York.
• Coeuret V., S. Dubernet, M. Bernardeau, M. Gueguen and J.N. Vernoux. 2003. Isolation, characterization and identification of lactobacilli focusing mainly on cheeses and other dairy products. Lait 83: 269-306.
• Collington G.K., D.S. Parker and D.G. Armstrong. 1990. The influence of inclusion of either an antibiotic or a probiotic in the diet on the development of digestive enzyme activity in the pig. Brit. J. Nutr. 64: 59-70.
• Gangadharan D., S. Sivaramakrishan, K.M. Nampoothiri and A. Pandey. 2006. Solid culturing of Bacillus amyloliquifaciens for alpha-amylase production. Food Technol. Biotechnol. 44: 269-274.
• He G.Q., Q. Kong and L.X. Ding. 2004. Response surface methodology for optimizing the fermentation medium of Clostridium butyricum. Lett. Appl. Microbiol. 39: 363-368.
• Laemmli U.K. 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227: 680-685.
• Mohapatra S., S.H. Panda, S.K. Sahoo, P.S. Sivakumar and R.C. Ray. 2007. β-Carotenerich sweet potato curd: production, nutritional and proximate composition. Int. J. Food Sci. Technol. 42: 1305-1314.
• Naidu A.S., W.R. Bidlack and R.A. Clemens. 1999. Probiotic spectra of lactic acid bacteria. Crit. Rev. Food Sci. Nutr. 39: 13-126.
• Nguyen T.T.T., G. Loiseau, C. Icard-Verniere, I. Rpchette, S. Treche and J.P. Guyot. 2007. Effects of fermentation by amylolytic lactic acid bacteria, in process combinations, on characteristics of rice/soyabean slurries: a new method for preparing high energy density complementary foods for young children. Food Chem. 100: 623-631.
• Nowroozi J., M. Mirazaii and M. Norouzi. 2004. Study of Lactobacillus as probiotic bacteria. Iranian J. Pub. Health 33: 1-7.
• Pompeyo C.C., M.S. Gomez, S. Gasparian and J. Morlon-Guyot. 1993. Comparison of amylolytic properties of Lactobacillus amylovorus and of Lactobacillus amylophilus. Appl. Microbiol. Biotechnol. 40: 266-269.
• Panda S.H., M. Parmanick and R.C. Ray. 2007. Lactic acid fermentation of sweet potato (Ipomoea batatas L.) into pickles. J. Food Process. Preserv. 31: 83-101.
• Panda S.H. and R.C. Ray. 2007. Anthocyanin rich sweet potato lacto-juice: production and nutritional composition. Int. J. Food Microbiol. 42: doi; 10.1111/j. 1365-2621.2007.0692.x
• Ray R.C. and S.H. Panda. 2007. Lactic acid fermentation of fruits and vegetables- an overview, pp. 155-188. In: Palino M.V (ed). Food Microbiology Research Trends. Nova Science Publishes Inc., Hauppauge, New York.
• Rao J.LM. and T. Satyanarayana. 2003. Statistical optimization of a high maltose-forming, hyperthermostable and Ca²⁺-indipendent α-amylase production by an extreme thermophile Geobacillus thermoleovorans using response surface methodology. J. Appl. Microbiol. 95: 712-8.
• Rincker M.J., S.D. Carter and S.E. Gilliland. 2000. Potential of amylolytic cultures of Lactobacillus acidophilus to improve dietary starch utilization in weanling pigs. Anim. Sci. Res. Rep. pp. 142-146.
• Sharpe M. and T.F. Elisabeth Pyer. 1996. Identification of the lactic acid bacteria, pp. 65-79. In: Gibbs B.M. and F.A. Skinner (eds) Identification Method for Microbiologists. Part A. Academic Press, London and New York.
• Steinkraus K.H. 2002. Fermentations in world food processing. Comp. Rev. Food Sci. Safety 1: 23-31.
• Swain M.R., S. Kar, G. Padmaja and R.C. Ray. 2006. Partial characterization and optimization of production of extracellular α-amylase from Bacillus subtilis isolated from culturable cowdung microflora. Pol. J. Microbiol. 55: 289-296.
• Vishnu C, B.J. Naveena, Md. Altaf, M. Venkanteswar and G. Reddy. 2006. Amylopullunase - a novel enzyme of Lactobacillus amylophilus GV6 in direct fermentation of starch to L (+) lactic acid. Enz. Microb. Technol. 38: 545-550.