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Production of Acid-Stable and High-Maltose-Forming α-Amylase of Bacillus acidicola by Solid-State Fermentation and Immobilized Cells and Its Applicability in Baking

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Abstract

Among matrices used for immobilizing Bacillus acidicola cells [calcium alginate, chitosan + alginate, scotch brite, and polyurethane foam (PUF)], α-amylase production was highest by PUF-immobilized cells (9.1 U ml−1), which is higher than free cells (7.2 U ml−1). The PUF-immobilized cells could be reused over seven cycles with sustained α-amylase production. When three variables (moisture, starch, and ammonium sulfate), which significantly affected enzyme production in solid-state fermentation (SSF), were optimized using response surface methodology, 5.6-fold enhancement in enzyme production was attained. The enzyme production in SSF is 3.8-fold higher than that in submerged fermentation. The bread made by supplementing dough with α-amylase of B. acidicola scored better than those with the xylanase of Bacillus halodurans and thermostable α-amylase of Geobacillus thermoleovorans.

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Acknowledgments

Authors gratefully acknowledge financial assistance from the Ministry of Environment and Forests (MoEF) and Council of Scientific and Industrial Research (CSIR), Government of India, New Delhi, during the course of this investigation. Thanks are also due to Mr. Vijay Kumar Gupta (Tushar Nutritive Food Industry, New Delhi, India) for extending facilities to test the applicability of the enzymes in bread making and evaluating the quality of bread, and Mr. Vikash Kumar for providing xylanase of Bacillus halodurans.

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  1. Department of Microbiology, University of Delhi, South Campus, Benito Juarez Road, New Delhi, 110021, India

    Archana Sharma & T. Satyanarayana

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  1. Archana Sharma
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  2. T. Satyanarayana
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Correspondence to T. Satyanarayana.

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Sharma, A., Satyanarayana, T. Production of Acid-Stable and High-Maltose-Forming α-Amylase of Bacillus acidicola by Solid-State Fermentation and Immobilized Cells and Its Applicability in Baking. Appl Biochem Biotechnol 168, 1025–1034 (2012). https://doi.org/10.1007/s12010-012-9838-x

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  • DOI: https://doi.org/10.1007/s12010-012-9838-x

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