Effect of nitrogen sources and fermentation conditions on bacillus sp. R2 chitinase production
| Autor: | Ahmad Rafik EL-Mahdy, Ben Amar Cheba, Mohamad Hisham EL-Massry, Taha I. Zaghloul |
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| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
chemistry.chemical_classification Shake flask biology 010405 organic chemistry chemistry.chemical_element Bacillus sp 01 natural sciences Nitrogen Industrial and Manufacturing Engineering 0104 chemical sciences Incubation period Enzyme chemistry Artificial Intelligence 010608 biotechnology Chitinase biology.protein Yeast extract Fermentation Food science |
| Zdroj: | Procedia Manufacturing. 22:280-287 |
| ISSN: | 2351-9789 |
| Popis: | The nutritional and environmental conditions have a great influence on chitinase production, due to the receptor-inducer system that control enzymes production.in these sense, the aim of this study was to screen several nitrogen sources and optimize the most important fermentation conditions affecting Bacillus sp. R2 chitinase production. The results of one variable at time technique (OVAT) in shake flasks, revealed that among various nitrogen sources tested 0.5% yeast extract led to maximum production. Furthermore, the highest chitinase activity was detected after 24 h incubation period at temperature of 30C, initial pH: 7.5, 2.5 to 3% NaCl concentration and under 180 rpm shaking using 2.5% (8.9 × 108 CFU/ml) as best inoculum size. These optimizations can reduce the cost of chitinase production for the large scale specially |
| Databáze: | OpenAIRE |
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