Isolation and identification of amylase bacterial and optimization of enzyme production conditions by response surface

Authors

LIU Yan-bo, College of Food and Biological Engineering〔Liquor Industry College〕, Henan University of AnimalHusbandry and Economy, Zhengzhou, Henan 450046 , China ；Henan Liquor Style EngineeringTechnology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou,Henan 450046 , China ；Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, HenanUniversity of Animal Husbandry and Economy, Zhengzhou, Henan 450046 , China
ZHANG Shi-kai, College of Food and Biological Engineering〔Liquor Industry College〕, Henan University of AnimalHusbandry and Economy, Zhengzhou, Henan 450046 , China ；Henan Liquor Style EngineeringTechnology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou,Henan 450046 , China ；Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, HenanUniversity of Animal Husbandry and Economy, Zhengzhou, Henan 450046 , China
ZHAO Zhi-jun, College of Food and Biological Engineering〔Liquor Industry College〕, Henan University of AnimalHusbandry and Economy, Zhengzhou, Henan 450046 , China ；Henan Liquor Style EngineeringTechnology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou,Henan 450046 , China ；Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, HenanUniversity of Animal Husbandry and Economy, Zhengzhou, Henan 450046 , China
WANG Xian, Shedianlaojiu Co., Ltd.,Sheqi, Henan 473300 , China
PAN Chun-mei, College of Food and Biological Engineering〔Liquor Industry College〕, Henan University of AnimalHusbandry and Economy, Zhengzhou, Henan 450046 , China ；Henan Liquor Style EngineeringTechnology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou,Henan 450046 , China ；Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, HenanUniversity of Animal Husbandry and Economy, Zhengzhou, Henan 450046 , China
SUN Xi-yu, College of Food and Biological Engineering〔Liquor Industry College〕, Henan University of AnimalHusbandry and Economy, Zhengzhou, Henan 450046 , China ；Henan Liquor Style EngineeringTechnology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou,Henan 450046 , China ；Henan Zhanggonglaojiu Wine Co., Ltd., Ningling, Henan 476733 , China

Abstract

The amylase-producing bacteria were isolated and screened from the old liquor of Dadian, and the retort was used to perform the preliminary screening by the iodine fumigation method. The amylase activity was measured by rescreening, combined with colony morphology observation, 16S rDNA homologous sequence analysis, and physiological and biochemical screening. The high-yield amylase bacteria were identified to study the single factors affecting the ability of the bacteria to produce amylase, including carbon sources, fermentation time, initial pH and inoculum size, and the optimal enzyme production conditions were determined by response surface optimization. The results showed that strains 6-10 were Bacillus velezensis. The optimal conditions for enzyme production were determined by response surface optimization i.e. fermentation for 4 d, initial pH value at 5, and inoculum size at 10%. After optimization, the enzyme production capacity reached (164.37±3.25) U/mL, which increased by 4.43 times.

Publication Date

1-28-2020

First Page

65

Last Page

71

DOI

10.13652/j.issn.1003-5788.2020.01.010

Recommended Citation

Yan-bo, LIU; Shi-kai, ZHANG; Zhi-jun, ZHAO; Xian, WANG; Chun-mei, PAN; and Xi-yu, SUN (2020) "Isolation and identification of amylase bacterial and optimization of enzyme production conditions by response surface," Food and Machinery: Vol. 36: Iss. 1, Article 10.
DOI: 10.13652/j.issn.1003-5788.2020.01.010
Available at: https://www.ifoodmm.cn/journal/vol36/iss1/10

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