KATI FAZ FERMENTASYONU (KSF) TEKNİĞİ ile Bacillus subtilis ATCC 6051’den

Abstract

The usages of enzymes are used in biotechnology, industry, food, textil, paper, medicine and pharmaceutical. Enzymes obtained from microorganisms are produced by microorganisms have some advantages when compared with enzymes produced by plants or animals, they have considerably higher catalytic activity, they don’t from undesirable by-products, they are more stable and relatively cheap, and they can be obtained much quantity. The main goal of the present study is to realize the optimization parameters of the α-amylase obtained from Bacillus subtilis ATCC 6051 by solid phase fermentation method. The best incubation temperature, inkübation time and pH were determined for optimum enzyme activitiy. Enzyme showed optimum activity at 50 °C and ph 6.5. Amount of innoculum and initial moisture content suitable for enzyme production were found to be 30 % and 20 % respectively. The tap water was the best exraction medium