Simultaneous α-amylase and protease production by the soil bacterium Bacillus sp. SMIA-2 under submerged culture using whey protein concentrate and corn steep liquor: compatibility of enzymes with commercial detergents

Food Science and Technology

Marco Antônio Martins¹  Thamy Lívia Ribeiro Corrêa¹  Stella Karla dos Santos Moutinho¹  Meire Lelis Leal Martins¹ 

[1] Universidade Estadual do Norte Fluminense;

关键词: proteases;    α-amilase;    bactéria termofílica;    Bacillus sp;    detergentes;   

DOI  :  10.1590/S0101-20612011000400003

来源: DOAJ

【 摘 要 】

Protease and α-amylase production by a thermophilic Bacillus sp. SMIA-2 cultivated in liquid cultures containing 0.25% (w/v) starch as a carbon source reached a maximum at 18 hours (47 U.mg-1 Protein) and 36 hours (325 U.mg-1 Protein), respectively. Culture medium supplementation with whey protein concentrate (0.1%, w/v) and corn steep liquor (0.3%, w/v) not only improved the production of both enzymes but also enabled them to be produced simultaneously. Under these conditions, α-amylase and protease production reached a maximum in 18 hours with levels of 401 U.mg-1 protein and 78 U.mg-1 protein, respectively. The compatibility of the enzymes produced with commercial laundry detergent was investigated. In the presence of Campeiro® detergent, α-amylase activity increased while protease activity decreased by about 27%. These enzymes improved the cleaning power of Campeiro® detergent since they were able to remove egg yolk and tomato sauce stains when used in this detergent.

【 授权许可】

Unknown