scholarly journals A Newly Isolated Thermostable Lipase from Bacillus sp.

2011 ◽  
Vol 12 (5) ◽  
pp. 2917-2934 ◽  
Author(s):  
Fairolniza Mohd Shariff ◽  
Raja Noor Zaliha Raja Abd. Rahman ◽  
Mahiran Basri ◽  
Abu Bakar Salleh
Keyword(s):  
Bacillus Sp ◽  
Thermostable Lipase

A glycerol-inducible thermostable lipase from Bacillus sp.: medium optimization by a Plackett–Burman design and by response surface methodology

2004 ◽  
Vol 50 (5) ◽  
pp. 361-368 ◽  
Author(s):  
Namita Gupta ◽  
Gauri Mehra ◽  
Rani Gupta
Keyword(s):  
Enzyme Production ◽  
Medium Optimization ◽  
Lipase Production ◽  
Inoculum Density ◽  
Bacillus Sp ◽  
Optimal Composition ◽  
Thermostable Lipase ◽  
Burman Design ◽  
The One ◽  
Plackett Burman Design

The production of a neutral lipase from a Bacillus sp. was improved tremendously (193-fold) following media optimization involving both the "one-at-a-time" and the statistical designing approaches. The present lipase was poorly induced by oils, instead its production was induced in the presence of sugars and sugar alcohols, mainly galactose, lactose, glycerol, and mannitol. A high inoculum density of 15% v/v (A550 = 0.8) led to maximum lipase production. Interestingly, the enzyme induction was growth independent, a property very different from most of the lipases investigated to date. The optimal composition of the growth medium to achieve maximum lipase production was determined to be as follows: NH4Cl, 35 g·L–1; glycerol, 10 mL·L–1; K2HPO4, 3 g·L–1; KH2PO4, 1 g·L–1; MgSO4·7H2O, 0.1 g·L–1; glucose, 2 g·L–1; MgCl2, 0.6 mmol·L–1, with 15% inoculum density and an incubation period of 24 h. About 62 U·mL–1 of enzyme production was achieved in the optimized medium.Key words: lipase, glycerol inducible, statistical designing.

МЕТАБОЛИТЫ ПРОБИОТИЧЕСКИХ БАКТЕРИЙ ОТВЕЧАЮТ ЗА ЭФФЕКТИВНОСТЬ ДЕЙСТВИЯ ПРОБИОТИКА "ПРОФОРТ®"

2019 ◽  
Keyword(s):  
Fatty Acids ◽  
Volatile Fatty Acids ◽  
Broiler Chicks ◽  
Bacillus Sp

МЕЛИКИДИ В.Х., ТЮРИНА Д.Г., СЕЛИВАНОВ Д.Г., НОВИКОВА Н.И. ООО «БИОТРОФ», Санкт-Петербург Аннотация: Приведены данные исследования методом газожидкостной хроматомасс-спектрометрии метаболитов, синтезируемых пробиотическими бактериями, входящими в состав кормовой добавки «Профорт®». Проведен опыт в условиях интенсивного промышленного птицеводства по применению кормовой добавки «Профорт®» (50 тыс. голов бройлеров в группе). Среди метаболитов пробиотических штаммов Enterococcus sp. и Bacillus sp. обнаружены такие полезные вещества, как молочная кислота, уксусная, пропионовая и другие короткоцепочечные (летучие) жирные кислоты, активные пептиды. Результаты зоотехнического опыта показали, что при скармливании бройлерам пробиотика «Профорт®» (500 г/т) живая масса при убое в 40 дней была выше контроля на 6,9%, конверсия корма улучшилась на 3,0%, а европейский индекс продуктивности бройлеров - на 5,69%. Ключевые слова: ПРОБИОТИКИ, МЕТАБОЛИТЫ, ЛЕТУЧИЕ ЖИРНЫЕ КИСЛОТЫ, ЦЫПЛЯТА-БРОЙЛЕРЫ,ПРОДУКТИВНОСТЬ, PROBIOTICS, METABOLITES, VOLATILE FATTY ACIDS, BROILER CHICKS,PRODUCTIVITY

A primary study on nattokinase of bacterium Bacillus sp. isolated from nem chua

2015 ◽  
Vol 37 (1se) ◽  
Author(s):  
Nguyen Quynh Uyen ◽  
Hoang Thu Ha ◽  
Nguyen Hong Nhung ◽  
Phan Thi Ha ◽  
Nguyen Huynh Minh Quyen
Keyword(s):  
Primary Study ◽  
Bacillus Sp ◽  
Bacterium Bacillus

KEBERADAAN BAKTERI PELARUT FOSFAT DAN AKTIVITAS ENZIM FOSFATASE TANAH DAERAH PERAKARAN TANAMAN OBAT DARI KEBUN RAYA CIBODAS

2018 ◽  
Vol 6 (3) ◽  
Author(s):  
Suliasih Suliasih
Keyword(s):  
Alkaline Phosphatase ◽  
Soil Sample ◽  
Rhizosphere Soil ◽  
Botanical Garden ◽  
Soil Enzyme ◽  
Soil Samples ◽  
Phosphate Solubilizing Bacteria ◽  
Bacillus Sp ◽  
Phosphate Solubilizing ◽  
Serratia Rubidaea

A study was undertaken to investigate to occurance of phosphate solubilizing bacteria from rhizosphere soil samples of medicine plants in Cibodas Botanical Garden. 13 soil samples of medicine plants are collected randomly The result shows that 71 isolates of phosphate solubilizing bacteria were isolated, and 10 species of these organism was identified as Azotobacter sp, Bacillus sp, Chromobacterium sp, C.violaceum, Citrobacter sp. , Enterobacter sp., E. liquefaciens. Nitrosomonas sp., Serratia rubidaea, Sphaerotillus natans. Azotobacter sp. And Bacillus sp. Are found in all of soil tested. Conversely, Serratia rubidaea is only in the sample from rhizosphere of Plantago mayor The activity of acid alkaline phosphatase in soil tested ranged from 0.78 – 60,18 ugp nitrophenole/g/h, with the higest values being recorded in soil sample from rhizosphere of “Lavender”.Keywords : phosphate solubilizing bacteria, soil enzyme phosphatase

Isolation and identification of lactic acid bacteria in Bakasang as fermented microbe starter

2013 ◽  
pp. 48
Author(s):  
J Aquarista Ingratubun ◽  
Frans G Ijong ◽  
Hens Onibala
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Raw Materials ◽  
Fermented Food ◽  
Plate Count ◽  
Local Market ◽  
Bacillus Sp ◽  
Isolation And Identification ◽  
Total Plate Count

Food fermentation is one of various food processing techniques that has sufficient benefits of nutrition values, and also contains lactic acid bacteria which potentially inhibit pathogenic bacteria, thus prolong shelf life of  products. Bakasang is a traditional fermented food from North Sulawesi since many years ago. Reported research of bakasang previously had described that lactic acid bacteria was the dominant isolates and therefore current research  aimed to isolate and identify the lactic acid bacteria which associated during fermentation day 1 and day 15, respectively. Raw materials used were 5 kg intestine and liver of skipjack brought from local market Bersehati Manado. The intestine and liver of skipjack were washed and smashed and mixed with 10% salt  and 5% rice  from weight of the samples and then filled into bottle to be fermented for 15 days. Every 3 days (1,3,6,9,12,15), the samples were collected and analyzed for total lactic acid bacteria by using Total Plate Count Method on de Mann Rogosa Sharpe Agar after incubation at 37°C for 24 h. The colonies  grown were transferred to Tryptic Soy Broth and followed by streaking them on Tryptic Soy Agar and the free growing colony on agar medium were isolated into slant agar which were used for biochemical test such as Gram’s staining, motility test, catalase test, oksidase test, H2S test, IMVIC test (Indole, Methyl Red, Voges Proskauer, Citrate) and carbohydrate fermentation. The results showed that Lactobacillus sp., Bacillus sp., Eubacterium sp., and Bifidobacterium sp. All these four bacteria were distributed from day 1 to day 15 of the fermentation process© Fermentasi bahan pangan merupakan salah satu dari sekian banyak teknik pengolahan makanan yang mempunyai banyak manfaat dari kualitas gizi, mengandung bakteri asam laktat sehingga menghambat bakteri patogen sehingga daya simpan lebih panjang. Bakasang merupakan makanan fermentasi tradisional masyarakat Sulawesi Utara yang sudah ada sejak lama. Penelitian yang telah dilakukan terhadap bakasang menghasilkan informasi bahwa terdapat bakteri asam laktat pada bakasang sehingga menjadi tujuan untuk mengisolasi dan identifikasi bakteri asam laktat selama proses fermentasi 1-15 hari. Bahan baku bakasang ialah jeroan (usus dan hati) ikan cakalang Katsuwonis pelamis sebanyak 5 kg yang diambil dari pasar Bersehati Manado. Sampel jeroan dibersihkan kemudian dihancurkan, ditambahkan garam 10% dan nasi 5% kemudian difermentasi selama 15 hari dengan mengambil tiap-tiap sampel setiap 1, 3, 6, 9, 12, dan 15 untuk dihitung jumlah bakteri asam laktat dengan menggunakkan metode Total Plate Count pada media de Mann Rogosa Sharpe Agar dan koloni yang tumbuh di tumbuhkan  kembali pada media Tryptic Soy Broth  dan digores kembali pada media Tryptic Soy Agar, koloni yang tumbuh digores pada media slant agar yang selanjutnya diidentifikasi bakteri asam laktat berdasarkan uji biokimia yaitu uji pewarnaan Gram, uji motility, uji katalase, uji oksidase, uji H2S dan uji IMVIC (Indole, MethylRed, Voges Proskauer, Citrate). Hasil menunjukkan bahwa selama proses fermentasi berlangsung terdapat 4 genera bakteri asam laktat sesuai yaitu Lactobacillus sp., Bacillus sp., Eubacterium sp., dan Bifidobacterium sp., ke 4 genera ini tersebar pada fermentasi hari 1 sampai hari ke 15©

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