Production of Amylases and Proteases by Bacillus caldolyticus from Food Industry Wastes
Thorsten Jamrath1, Christina Lindner1, Milan K. Popović1* and Rakesh Bajpai2
1Beuth Hochschule für Technik Berlin, University of Applied Sciences, FBV – Life Sciences and Technology, Seestrasse 64, DE-13347 Berlin, Germany
2University of Louisiana, Chemical Engineering Department, 131 Rex Street, 218 E Madison Hall, Lafayette, LA 70504, USA
Article history:
Received June 25, 2011
Accepted December 12, 2011
Key words:
thermostable α-amylase, thermostable proteases, food industry wastes, Bacillus caldolyticus
Summary:
Amylases and proteases are utilized in industrial processes such as starch liquefaction or as supplements for washing agents. For these applications it is desirable to have enzymes active at high temperatures (>70 °C). In this work, thermostable α-amylase and neutral proteases were produced using the thermophilic strain Bacillus caldolyticus DSM 405. The goal of this work is to reduce the cost of production media by substituting expensive medium components such as prehydrolyzed starch and peptone, used in control fermentations, by inexpensive food industry wastes such as potato fruit water, potato pulp, cheese whey, draff, pea pulp, pea fruit water, bread residues, and pork blood. Comparative studies were conducted in shake flasks. With the use of such wastes, significant improvements in the activities of the enzyme α-amylase were obtained along with concomitant reductions in medium costs. With the use of pea pulp, 160 % increase in the activity of α-amylase was observed with 97 % reduction in medium costs compared to control medium. The cost of medium for the production of proteases also decreased by more than 50 %.
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