Krishnan T, Chandra A K
Appl Environ Microbiol. 1982 Aug;44(2):270-4. doi: 10.1128/aem.44.2.270-274.1982.
The effects of oilseed cakes on extracellular thermostable alpha-amylase production by Bacillus licheniformis CUMC305 was investigated. Each oilseed cake was made of groundnut, mustard, sesame, linseed, coconut copra, madhuca, or cotton. alpha-Amylase production was considerably improved in all instances and varied with the oilseed cake concentration in basal medium containing peptone and beef extract. Maximum increases were effected by a low concentration (0.5 to 1.0%) of groundnut or coconut, a high concentration (3%) of linseed or mustard, and an Rintermediate concentration (2%) of cotton, madhuca, or sesame. The oilseed cakes made of groundnut or mustard could completely replace the conventional peptone-beef extract medium as the fermentation base for the production of alpha-amylase by B. licheniformis. The addition of corn steep liquor to cotton, linseed, sesame, or madhuca cake in the medium improved alpha-amylase production.
研究了油籽饼对地衣芽孢杆菌CUMC305产生细胞外耐热α-淀粉酶的影响。每种油籽饼由花生、芥菜、芝麻、亚麻籽、椰干、马胡卡或棉花制成。在所有情况下，α-淀粉酶的产量都有显著提高，并且随含有蛋白胨和牛肉提取物的基础培养基中油籽饼浓度的变化而变化。低浓度（0.5%至1.0%）的花生或椰子、高浓度（3%）的亚麻籽或芥菜以及中等浓度（2%）的棉花、马胡卡或芝麻能实现最大增幅。由花生或芥菜制成的油籽饼可以完全替代传统的蛋白胨 - 牛肉提取物培养基，作为地衣芽孢杆菌生产α-淀粉酶的发酵基础。向培养基中的棉花、亚麻籽、芝麻或马胡卡饼中添加玉米浆可提高α-淀粉酶的产量。
