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Production and characterization of α-amylase
Journal of Biotechnology 131S (2007) S133–S187
Industrial Biotechnology
FERMENTATION SCIENCE AND ENGINEERING 1. Production and characterization of ␣-amylase Karima Schwab 3 , Christian Brokamp 1 , Christoph Weigel 2 , Milan K. Popovic 1,∗
2. The use of emulsification technologies to enhance rapeseed oil consumption during industrial Streptomyces rimosus fedbatch fermentations Christopher Hewitt 1,∗ , Alvin Nienow 2
1 University of Applied Sciences, FBV - Life Sciences and Tech-
1 Department of Chemical Engineering, Loughborough Univer-
nology Seestrasse 64, 13347, Berlin, Germany 2 Technical University Berlin, Faculty III Strasse des 17. Juni/MA5-11, 10623, Berlin, Germany 3 Charit´ e University Medicine, CCR/Institute of Pharmacology Hessische Strasse 3-4, 10115, Berlin, Germany
sity, Leicestershire, United Kingdom 2 Department of Chemical Engineering, University of Birmingham, Edgbaston, United Kingdom
Amylases and proteases are of great industrial importance. In particular, thermostable enzymes are beneficial for industrial applications. ␣-Amylases play a significant role in the beverage, food, paper and starch liquefying industries. Their worldwide volume achieved in the year 2004 nearly 500 Mio Euro. ␣-Amylases are produced by numerous bacteria and fungi, e.g. Bacillus sp., Escherichia sp., Aspergillus sp. and Rhizopus species. In the starch processing industry high temperatures are required, thereby ␣-amylases applied in this process have to show a high stability against thermal degradation. A good producer of thermostable ␣-amylase is presented by Bacillus caldolyticus. In the following work a high titer fermentation of Bacillus caldolyticus for the production of ␣-amylase is presented. The stability over a wide range of pH values and thermal stability at temperature above the boiling point as well as the long time stability will be presented. A comparison with commercially available ␣-amylases of different producers will also be a part of this poster. doi:10.1016/j.jbiotec.2007.07.831
0168-1656/$ – see front matter doi:10.1016/j.jbiotec.2007.07.234
The presence of residual oil at the end of the process is one of the major problems associated with the use of oils as the main carbon source during industrial fed-batch fermentations. It has been shown that an oil-based fermentation can exhibit signs of carbon limitation even when the concentration of the oil within the broth can be shown to be >10 g L−1 (Papapanagiotou et al., 2005). Indeed, the term residual oil is defined as the amount of oil in the fermentation broth when carbon limitation occurs. Its presence results in an increase in broth viscosity (and hence a decrease in mass transfer efficiency), a significant economic loss through oil wastage and can create problems during subsequent downstream processing. It has been suggested that the presence of residual oil could be due to the physical limitation of the mass transfer of oil from the dispersed drops. In this work, the use of rapeseed oil as a nutrient for Streptomyces rimosus fed-batch fermentations has been investigated with the aim of reducing the problem of residual oil found in practice. As a control, rapeseed oil (RSO), which has been dispersed by agitation to give relatively large drops of a few hundred microns, has been compared with fermentations using emulsified oil, either by a phase inversion temperature emulsification process (PIT-RSO) or by self-emulsification technologies (SE-RSO). PIT emulsification technology is often used for the industrial formulation of generic cosmetic lotions or creams. It is a flexible technology that allows the selection of a surfactant that can be metabolised by the micro-organism. The principle of the preparation of such emulsions involves a temperature increase beyond the phase inversion range. Starting at temperatures below the phase inversion range, the oil-in-water emulsion contains relatively large
Industrial Biotechnology
FERMENTATION SCIENCE AND ENGINEERING 1. Production and characterization of ␣-amylase Karima Schwab 3 , Christian Brokamp 1 , Christoph Weigel 2 , Milan K. Popovic 1,∗
2. The use of emulsification technologies to enhance rapeseed oil consumption during industrial Streptomyces rimosus fedbatch fermentations Christopher Hewitt 1,∗ , Alvin Nienow 2
1 University of Applied Sciences, FBV - Life Sciences and Tech-
1 Department of Chemical Engineering, Loughborough Univer-
nology Seestrasse 64, 13347, Berlin, Germany 2 Technical University Berlin, Faculty III Strasse des 17. Juni/MA5-11, 10623, Berlin, Germany 3 Charit´ e University Medicine, CCR/Institute of Pharmacology Hessische Strasse 3-4, 10115, Berlin, Germany
sity, Leicestershire, United Kingdom 2 Department of Chemical Engineering, University of Birmingham, Edgbaston, United Kingdom
Amylases and proteases are of great industrial importance. In particular, thermostable enzymes are beneficial for industrial applications. ␣-Amylases play a significant role in the beverage, food, paper and starch liquefying industries. Their worldwide volume achieved in the year 2004 nearly 500 Mio Euro. ␣-Amylases are produced by numerous bacteria and fungi, e.g. Bacillus sp., Escherichia sp., Aspergillus sp. and Rhizopus species. In the starch processing industry high temperatures are required, thereby ␣-amylases applied in this process have to show a high stability against thermal degradation. A good producer of thermostable ␣-amylase is presented by Bacillus caldolyticus. In the following work a high titer fermentation of Bacillus caldolyticus for the production of ␣-amylase is presented. The stability over a wide range of pH values and thermal stability at temperature above the boiling point as well as the long time stability will be presented. A comparison with commercially available ␣-amylases of different producers will also be a part of this poster. doi:10.1016/j.jbiotec.2007.07.831
0168-1656/$ – see front matter doi:10.1016/j.jbiotec.2007.07.234
The presence of residual oil at the end of the process is one of the major problems associated with the use of oils as the main carbon source during industrial fed-batch fermentations. It has been shown that an oil-based fermentation can exhibit signs of carbon limitation even when the concentration of the oil within the broth can be shown to be >10 g L−1 (Papapanagiotou et al., 2005). Indeed, the term residual oil is defined as the amount of oil in the fermentation broth when carbon limitation occurs. Its presence results in an increase in broth viscosity (and hence a decrease in mass transfer efficiency), a significant economic loss through oil wastage and can create problems during subsequent downstream processing. It has been suggested that the presence of residual oil could be due to the physical limitation of the mass transfer of oil from the dispersed drops. In this work, the use of rapeseed oil as a nutrient for Streptomyces rimosus fed-batch fermentations has been investigated with the aim of reducing the problem of residual oil found in practice. As a control, rapeseed oil (RSO), which has been dispersed by agitation to give relatively large drops of a few hundred microns, has been compared with fermentations using emulsified oil, either by a phase inversion temperature emulsification process (PIT-RSO) or by self-emulsification technologies (SE-RSO). PIT emulsification technology is often used for the industrial formulation of generic cosmetic lotions or creams. It is a flexible technology that allows the selection of a surfactant that can be metabolised by the micro-organism. The principle of the preparation of such emulsions involves a temperature increase beyond the phase inversion range. Starting at temperatures below the phase inversion range, the oil-in-water emulsion contains relatively large