Skip to main content
SpringerLink
Log in

Phosphate effects in the fermentation of α-amylase by Bacillus amyloliquefaciens

  • Published:
Biotechnology Letters Aims and scope Submit manuscript

Summary

The effects of phosphate on α-amylase fermentation byBacillus amyloliquefaciens were investigated. It was observed through batch culture that optimal phosphate level which maximizes α-amylase biosynthesis exists. High concentration of phosphate level promotes maltose uptake and growth of the microorganism, while high maltose uptake rate in the microorganism at the same time represses the enzyme biosynthesis presumably due to catabolite repression inside the microorganism. In continuous cultivation, a steady state of α-amylase biosynthesis was obtained by maintaining phosphate level at a certain level. In fed-batch culture, by intermittant feeding of phosphate as well as maltose, higher activity of α-amylase in the broth was obtained compared to the result from single nutrient feeding.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Wiseman, A. (1975). in Handbook of Enzyme Technology, pp. 114–136, John Wiely, New York.

    Google Scholar 

  2. Priest, F.G. (1977). Bacteriol. Rev., 41, 711.

    Google Scholar 

  3. Manning, G.B. and Campbell, L.L. (1961). J. Biol. Chem., 236, 2952.

    Google Scholar 

  4. Welker, N.E. and Campbell, L.L. (1963). J. Bacteriol., 86, 1202.

    Google Scholar 

  5. Coleman, G.J. (1967). Gen. Microbiol., 49, 421.

    Google Scholar 

  6. Saito, N. and Kamamoto, K. (1975). J. Bacteriol., 121, 848.

    Google Scholar 

  7. Martin, J.F. (1977) Ann. Rev. Microbiol., 31, 13.

    Google Scholar 

  8. Wienberg, E.D. (1977) Dev. Ind. Microbiol., 15, 70.

    Google Scholar 

  9. Hostalek, Z. (1961) Folia Microbiol., 2, 285.

    Google Scholar 

  10. Mertz, F.P. and Doolin, L.E. (1973). Can. J. Microbiol., 19, 263.

    Google Scholar 

  11. Demain, A.C.R. (1972). J. Appl. Chem. Biotechnol., 22, 245.

    Google Scholar 

  12. Fukumoto, J., Yamamoto, K., Tsuru, D. and Ichikawa, K. (1957) Proc. Intern. Symp. Enz. Chem., 2, 479.

    Google Scholar 

  13. Yoo, Y.J., Hong, J. and Hatch, R.T. (1986) Biotechnol. Bioeng., 30, 147.

    Google Scholar 

  14. Bird, R. and Hopkins, R.H. (1954). Biochem. J., 56, 86.

    Google Scholar 

  15. Fiske, C.H. and Subbarow, Y. (1925). Biol. Chem., 66, 375.

    Google Scholar 

  16. Yoo, Y.J., Cadman, T.W., Hong, J. and Hatch, R.T. (1988). Biotechnol. Bioeng., 31, 357.

    Google Scholar 

  17. Yoo, Y.J., Cadman, T.W., Hong, J. and Hatch, R.T., Biotechnol. Bioeng., 31, 426.

Download references

Author information

Authors and Affiliations

  1. Department of Chemical Engineering, Seoul National University, 151, Seoul, Korea

    Moo Y. Yoon & Young J. Yoo

  2. Biochemical Engineering Program, University of Maryland, 21228, Catonsville, USA

    Theodore W. Gadman

Authors
  1. Moo Y. Yoon
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Young J. Yoo
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Theodore W. Gadman
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Yoon, M.Y., Yoo, Y.J. & Gadman, T.W. Phosphate effects in the fermentation of α-amylase by Bacillus amyloliquefaciens. Biotechnol Lett 11, 57–60 (1989). https://doi.org/10.1007/BF01026787

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF01026787

Keywords

Search

Navigation