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The Efficiency of Temperature-Shift Strategy to Improve the Production of α-Amylase by Bacillus sp. in a Solid-State Fermentation System

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Abstract

The performance of temperature-shift strategies on the production of α-amylase by Bacillus sp. in solid-state fermentation systems was investigated. Switching the temperature from an initial set point (37 °C, 40 °C, or 45 °C) to 28 °C increased the production of α-amylase significantly in all treatments, with different rates. The effects of having a constant incubation temperature and performing the temperature-shift operation from higher to lower temperatures (37 °C, 40 °C, or 45 °C) to 32 °C and vice versa were also studied. The results showed that the α-amylase biosynthesis could successfully be improved by shifting the incubation temperature from 40 °C for the initial 20 h of fermentation to 32 °C after a span of 20–48 h. An enhancement of 29.5% in the production of α-amylase after 48 h was recorded compared to the treatment that was shifted from 37 °C to 32 °C. This finding is particularly attractive for large-scale industrial fermentation from an economic point of view.

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Acknowledgments

This work was financially supported by the Department of Food Science and Engineering, Agricultural Engineering and Technology Faculty, the University of Tehran, and the Agricultural Biotechnology Research Institute of Iran (ABRII). The authors would thank Dr. Khajeh, Department of Biochemistry and Biophysics, Faculty of Science, Tarbiat Modares University, for providing the bacterial strain.

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Authors and Affiliations

  1. Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran

    Maryam Hashemi, Seyed Hadi Razavi & Mohammad Safari

  2. Department of Microbial Biotechnology & Biosafety, Agricultural Biotechnology Research Institute of Iran (ABRII), Karaj, Iran

    Maryam Hashemi

  3. Biotechnology Group, Chemical Engineering Department, Tarbiat Modares University, Tehran, Iran

    Seyed Abbas Shojaosadati & Seyyed Mohammad Mousavi

  4. Department of Chemical Technology, Lappeenranta University of Technology, Lappeenranta, Finland

    Seyyed Mohammad Mousavi

  5. Department of Biochemistry and Biophysics, Faculty of Science, Tarbiat Modares University, Jalal Al Ahmad Highway, Tehran, Iran

    Khosro Khajeh

Authors
  1. Maryam Hashemi
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  2. Seyed Abbas Shojaosadati
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  3. Seyed Hadi Razavi
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  4. Seyyed Mohammad Mousavi
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  5. Khosro Khajeh
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  6. Mohammad Safari
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Correspondence to Seyed Abbas Shojaosadati.

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Hashemi, M., Shojaosadati, S.A., Razavi, S.H. et al. The Efficiency of Temperature-Shift Strategy to Improve the Production of α-Amylase by Bacillus sp. in a Solid-State Fermentation System. Food Bioprocess Technol 5, 1093–1099 (2012). https://doi.org/10.1007/s11947-010-0425-2

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  • DOI: https://doi.org/10.1007/s11947-010-0425-2

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