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	Provedor de dados Ciênc. Tecnol. Aliment. (1) BJM (1) Autor Delatorre,Andréia Boechat (2) Martins,Meire Lelis Leal (2) Andrade,Marcela Vicente Vieira de (1) Ladeira,Silvania Alves (1) Silva,Camila Rocha da (1) Palavra-chave Thermophilic bacterium (2) Bacillus sp (1) Bacillus sp. (1) Corn steep liquor (1) Polygalacturonase (1) Protease (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2011 (1) 2007 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Effect of the culture conditions on the production of an extracellular protease by thermophilic Bacillus sp and some properties of the enzymatic activity BJM Silva,Camila Rocha da; Delatorre,Andréia Boechat; Martins,Meire Lelis Leal. Protease production by thermophilic Bacillus sp strain SMIA-2 cultivated in liquid cultures containing 1% maltose as a carbon source and supplemented with whey protein (0.1%) and corn steep liquor (0.3%) reached a maximum at 14 h, with levels of 42 U/mg protein. The microorganism was capable of utilizing a wide range of carbon sources, but protease activity varied according the carbon source. Starch and maltose were the best carbon sources in the present study for protease secretion, while lactose and sucrose were less effective. Increasing maltose concentration in the medium until 1%, improved the growth of the organism and the enzyme activity. Regarding the amounts of corn steep liquor and whey protein in the medium, the concentrations of 0.2% and 0.1%... Tipo: Info:eu-repo/semantics/article Palavras-chave: Protease; Thermophilic bacterium; Bacillus sp. Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000200012 Production and partial characterization of alkaline polygalacturonase secreted by thermophilic Bacillus sp. SMIA-2 under submerged culture using pectin and corn steep liquor Ciênc. Tecnol. Aliment. Andrade,Marcela Vicente Vieira de; Delatorre,Andréia Boechat; Ladeira,Silvania Alves; Martins,Meire Lelis Leal. Polygalacturonase production by the thermophilic Bacillus sp. SMIA-2 cultivated in liquid cultures containing 0.5% (w/v) apple pectin and supplemented with 0.3% (w/v) corn steep liquor, reached its maximum after 36 hours with levels of 39 U.mL-1. The increase in apple pectin and corn steep liquor concentrations in the medium from 0.5 and 0.3%, respectively, to 0.65%, markedly affected the production of polygalacturonase, whose activity increased four times, reaching a maximum of 150.3 U.mL-1. Studies on polygalacturonase characterization revealed that the optimum temperature of this enzyme was between 60-70 °C. Thermostability profile indicated that the enzyme retained about 82 and 63% of its activity at 60 and 70 °C, respectively, after 2 hours of... Tipo: Info:eu-repo/semantics/article Palavras-chave: Polygalacturonase; Corn steep liquor; Bacillus sp.; Thermophilic bacterium. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100031 Registros recuperados: 2 Primeira ... 1 ... Última

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