Panda Smita H, Swain Manas R, Kar Shaktimay, Ray Ramesh C, Montet Dider
Microbiology Laboratory, Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar 751019, Orissa, India.
Pol J Microbiol. 2008;57(2):149-55.
Production and purification of alpha-amylase by probiotic Lactobacillus plantarum MTCC 1407 has been investigated under submerged fermentation using Mann Rogassa Sharpe medium containing (1%) soluble starch in lieu of glucose (2%) as carbon source. Response Surface Methodology was used to evaluate the effect of main variables, i.e. incubation period, pH and temperature on enzyme production. A full factorial Central Composite Design was applied to study these main factors that affected alpha-amylase production. The experimental results showed that the optimum incubation period, pH and temperature were 36 h, 7.0 and 35 degrees C, respectively. The purified enzyme (by ammonium sulphate precipitation) had a molecular mass of 75 450 Da in SDS-PAGE.
已对益生菌植物乳杆菌MTCC 1407在含有1%可溶性淀粉替代2%葡萄糖作为碳源的曼-罗格斯萨-夏普培养基的深层发酵条件下生产和纯化α-淀粉酶进行了研究。采用响应面法评估主要变量即培养时间、pH值和温度对酶产量的影响。应用全因子中心复合设计来研究影响α-淀粉酶产量的这些主要因素。实验结果表明，最佳培养时间、pH值和温度分别为36小时、7.0和35℃。经硫酸铵沉淀纯化后的酶在SDS-PAGE中的分子量为75450 Da。
