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Regulation of alpha-amylase production inBacillus licheniformis M27 by enzyme end-products in submerged fermentation and its overcoming in solid state fermentation system

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Summary

Alpha-amylase production byBacillus licheniformis M27 in submerged fermentation was reduced from 480 to 30 units/ml when soluble starch concentration in medium was increased from 0.2 to 1.0%. In contrast, the enzyme production increased by 29 times even with 42 fold increase in the concentration of soluble starch and other starchy substrates in solid state fermentation system. The data establish regulation of the enzyme formation by enzyme end-product in submerged fermentation and ability of solid state fermentation to minimize it significantly. These features were not known earlier.

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Authors and Affiliations

  1. Fermentation Technology and Bioengineering Discipline, Central Food Technological Research Institute, 570 013, Mysore, India

    M. V. Ramesh & B. K. Lonsane

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  1. M. V. Ramesh
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  2. B. K. Lonsane
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Ramesh, M.V., Lonsane, B.K. Regulation of alpha-amylase production inBacillus licheniformis M27 by enzyme end-products in submerged fermentation and its overcoming in solid state fermentation system. Biotechnol Lett 13, 355–360 (1991). https://doi.org/10.1007/BF01027682

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