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Paper Information

Journal:   IRANIAN JOURNAL OF PUBLIC HEALTH   AUGUST 2014 , Volume 43 , Number SUPPLEMENT 2; Page(s) 49 To 49.
 
Paper: 

AMYLASE PRODUCTION WITH BLACK SUGAR DURING SUBMERGED FERMENTATION AND THE PROCESS OF OPTIMIZATION BY BACILLUS SPP.

 
 
Author(s):  RAMEZANI SAMANEH, JAHANDIDEH HASSAN*, ANVARI MASOUMEH
 
* DEPARTMENT OF MICROBIOLOGY, LAHIJAN AZAD UNIVERSITY, GUILAN, IRAN
 
Abstract: 

Background: The purpose of the present study was investigation of amylase production using black sugar by submerged fermentation method and process optimization by members of the genus Bacillus.
Methods: Optimization of different factors such as time, pH, shaking, and inoculation of amylase enzyme on production in submerged culture using RSM method were conducted.
Results: The maximum amount of production of experimental enzyme obtained in submerged culture at 24 hours, level of rpm 250, and pH=6, and inoculation rate of 20% was achieved.
Conclusion: Since black sugar is native for guilan province, and also in terms of price is affordable, it has been used in this study.

 
Keyword(s): SUGAR BLACK, BACILLUS, ALPHA-AMYLASE, RSM
 
 
References: 
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Cite:
APA: Copy

RAMEZANI, S., & JAHANDIDEH, H., & ANVARI, M. (2014). AMYLASE PRODUCTION WITH BLACK SUGAR DURING SUBMERGED FERMENTATION AND THE PROCESS OF OPTIMIZATION BY BACILLUS SPP.. IRANIAN JOURNAL OF PUBLIC HEALTH, 43(SUPPLEMENT 2), 49-49. https://www.sid.ir/en/journal/ViewPaper.aspx?id=410187



Vancouver: Copy

RAMEZANI SAMANEH, JAHANDIDEH HASSAN, ANVARI MASOUMEH. AMYLASE PRODUCTION WITH BLACK SUGAR DURING SUBMERGED FERMENTATION AND THE PROCESS OF OPTIMIZATION BY BACILLUS SPP.. IRANIAN JOURNAL OF PUBLIC HEALTH. 2014 [cited 2021April16];43(SUPPLEMENT 2):49-49. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=410187



IEEE: Copy

RAMEZANI, S., JAHANDIDEH, H., ANVARI, M., 2014. AMYLASE PRODUCTION WITH BLACK SUGAR DURING SUBMERGED FERMENTATION AND THE PROCESS OF OPTIMIZATION BY BACILLUS SPP.. IRANIAN JOURNAL OF PUBLIC HEALTH, [online] 43(SUPPLEMENT 2), pp.49-49. Available at: <https://www.sid.ir/en/journal/ViewPaper.aspx?id=410187>.



 
 
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