عنوان المقالة:تأثير مصادر النيتروجين وظروف التخمر على إنتاج إنزيم الكايتينيز منباسيليس sp. R2 Effect of nitrogen sources and fermentation conditions on bacillus sp. R2 chitinase production
بن عمر شبة | benamar cheba | 12905
نوع النشر
مقال علمي
المؤلفون بالعربي
المؤلفون بالإنجليزي
Ben Amar Cheba, Taha Ibrahim Zaghloul, Ahmad Rafik El-Mahdy
الملخص الانجليزي
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 themost important fermentation conditions affecting Bacillus sp. R2 chitinaseproduction. 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 (6) (PDF) Effect of nitrogen sources and fermentation conditions on bacillus sp. R2 chitinase production. Available from: https://www.researchgate.net/publication/324203953_Effect_of_nitrogen_sources_and_fermentation_conditions_on_bacillus_sp_R2_chitinase_production [accessed Oct 25 2019].
تاريخ النشر
04/05/2018
الناشر
Procedia Manufacturing sciencedirect.com
رقم المجلد
22
رقم العدد
ISSN/ISBN
2351-9789
رابط DOI
10.1016/j.promfg.2018.03.043
الصفحات
280–287
رابط الملف
تحميل (182 مرات التحميل)
رابط خارجي
https://www.sciencedirect.com/science/article/pii/S2351978918303378
الكلمات المفتاحية
Bacillus sp. R2;nitrogen sources; chitinase; production conditions; OVAT; optimization
رجوع