2015Food ScienceRequires access

Screening of Amylase-Producing Strain MSP13 and Optimization of Fermentation Conditions

MA Xiao-me

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Abstract

Totally 13 strains of facultative anaerobic bacteria that can produce amylase were isolated from a highquality liquor pit mud.One strain was screened by determining the activities of α-amylase,β-amylase,glucoamylase and debranching enzyme.Through morphological observation,physiological and biochemical tests and molecular biological methods,the screened strain was identified as Bacillus amyloliquefaciens and named as MSP13.Furthermore,the culture conditions for amylase production were optimized to be 0.15 g/L Ca Cl2,0.3 g/L Mg SO4·7H2O,p H 5.5 and 37 ℃.This strain under the optimal conditions could improve the four enzyme activities by 31.645% on average.

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What this paper is about

Totally 13 strains of facultative anaerobic bacteria that can produce amylase were isolated from a highquality liquor pit mud.One strain was screened by determining the activities of α-amylase,β-amylase,glucoamylase and debranching enzyme.Through morphological observation,physiological and biochemical tests and molecular biological methods,the screened strain was identified as Bacillus amyloliquefaciens and named as MSP13.Furthermore,the culture conditions for amylase production were optimized to be 0.15 g/L Ca Cl2,0.3 g/L Mg SO4·7H2O,p H 5.5 and 37 ℃.This strain under the optimal conditions could improve the four enzyme activities by 31.645% on average.

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Available abstract

Totally 13 strains of facultative anaerobic bacteria that can produce amylase were isolated from a highquality liquor pit mud.One strain was screened by determining the activities of α-amylase,β-amylase,glucoamylase and debranching enzyme.Through morphological observation,physiological and biochemical tests and molecular biological methods,the screened strain was identified as Bacillus amyloliquefaciens and named as MSP13.Furthermore,the culture conditions for amylase production were optimized to be 0.15 g/L Ca Cl2,0.3 g/L Mg SO4·7H2O,p H 5.5 and 37 ℃.This strain under the optimal conditions could improve the four enzyme activities by 31.645% on average.

Key concepts: Amylase, Bacillus amyloliquefaciens, Strain (injury), Fermentation, Facultative, Food science, Bacteria, Enzyme

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