Query: Bacillus subtilis Solid fermentation

title: Technology Optimization on Preparation of Peanut Antioxidant Peptides by Bacillus Subtilis Solid State Fermentation Method
abstract: The purpose of this paper is to investigate the preparation of peanut antioxidant peptides by Bacillus subtilis solid state fermentation method and to provide a theoretical basis for further investigating deep processing products of fermentation peanut meal. The preparation technics for peanut antioxidant peptides optimized with the soluble nitrogen concentration of peptides, 1, 1 diphenyl 2 picryl hydrazyl (DPPH) and hydroxyl free radicals scavenging rates of fermentation broth as the indexes of investigation including the cell age was 20h, bacterial suspension volume was 3.0mL, fermentation temperature was 40degC, nutrient salt solution was 15mL, the fermentation time was 42h, water bath temperature was 45degC, and water bath time was 3h. The research shows that IC50 values for peptides scavenging of DPPH, hydroxyl and superoxide anion free radicals, iron and copper ion chelating rates, lipid peroxidation inhibiting rate, iron and molybdenum reducing activity were 3.48mg/mL, 6.24mg/mL, 2.06mg/mL, 0.54mg/mL, 1.19mg/mL, 4.56mg/mL, 9.58mg/mL and 2.17mg/mL, respectively.

title: Solid state fermentation of amylase production from Bacillus subtilis D19 using agro residues
abstract: The selected bacterial strain, Bacillus subtilis D19 was inoculated into the solid residues such as, wheat bran, banana peel, orange peel, rice bran and pine apple peel. Among the tested solid wastes, wheat bran showed enhanced the production of amylase (640 U/g) than other tested substrates. The carbon and nitrogen sources were initially screened by traditional method using wheat bran medium. Amylase activity was high in the wheat bran substrate supplemented with starch (670 U/g) The tested nitrogen sources enhanced amylase activity. Among the selected nitrogen sources, yeast extract stimulated maximum production of amylase (594 U/g) In two level full factorial experimental design, maximum activity (1239 U/g) was obtained at pH 9.0, 70% (v/w) moisture, 1% (w/w) starch, 1% (w/w) yeast extract and 5% (v/w) inoculums. Central composite design and response surface methodology was used to optimize the required medium concentration (pH, moisture content of the medium and starch concentrations) for the maximum production of amylase. All three selected variables enhanced amylase production over 3 fold in optimized medium.

title: Enhancing three phenolic fractions of oats (Avena sativa L. and their antioxidant activities by solid state fermentation with Monascus anka and Bacillus subtilis
abstract: This work aims to improve phenolic fractions of oats and their antioxidant activities by solid state fermentation (SSF) combining Monascus anka with Bacillus subtilis. Results revealed that the fermentation system significantly (p 0.75, p

title: Production of bioactive peptides from corn gluten meal by solid state fermentation with Bacillus subtilis MTCC5480 and evaluation of its antioxidant capacity in vivo
abstract: Production of bioactive peptides from corn gluten meal (CGM) by solid state fermentation (SSF) with Bacillus subtilis MTCC5480 (BS5480) and the antioxidant capacity in vivo were investigated in the present study. During the SSF process, CGM peptides (CGMP) production reached a maximum (369.4 mg/gdp) when the fermentation conditions were as follows: temperature, 36 degC; initial pH, 6.0; moisture, 46% inoculation size, 5.8 x 109 spores/g; time, 5 d; peptone, 5 mg/g; and glucose, 10.7 mg/g. In addition, the d galactose induced aging rats fed CGMP (molecular weight

title: Enhanced Production of Biosurfactant from Bacillus subtilis Strain Al Dhabi 130 under Solid State Fermentation Using Date Molasses from Saudi Arabia for Bioremediation of Crude Oil Contaminated Soils
abstract: Crude oil and its derivatives are the most important pollutants in natural environments. Bioremediation of crude oil using bacteria has emerged as a green cleanup approach in recent years. In this study, biosurfactant producing Bacillus subtilis strain Al Dhabi 130 was isolated from the marine soil sediment. This organism was cultured in solid state fermentation using agro residues to produce cost effective biosurfactants for the bioremediation of crude oil contaminated environments. Date molasses improved biosurfactant production and were used for further optimization studies. The traditional "one variable at a time approach" "two level full factorial designs" and a response surface methodology were used to optimize the concentrations of date molasses and nutrient supplements for surfactant production. The optimum bioprocess conditions were 79.3% (v/w) moisture, 34 h incubation period, and 8.3% (v/v) glucose in date molasses. To validate the quadratic model, the production of biosurfactant was performed in triplicate experiments, with yields of 74 mg/g substrate. These findings support the applications of date molasses for the production of biosurfactants by B. subtilis strain Al Dhabi 130. Analytical experiments revealed that the bacterial strain degraded various aromatic hydrocarbons and n alkanes within two weeks of culture with 1% crude oil. The crude biosurfactant produced by the B. subtilis strain Al Dhabi 130 desorbed 89% of applied crude oil from the soil sample. To conclude, biosurfactant producing bacterial strains can increase emulsification of crude oil and support the degradation of crude oil.

title: Preparation and Antioxidant Activities of Peanut (Arachin conarachin L. Protein Peptides by Bacillus Subtilis Solid State Fermentation Method
abstract: The objective of this work is to study on preparation of peanut protein peptide by bacillus subtilis solid state fermentation method. Results indicated that soluble nitrogen concentration of protein peptide could reach 122.86mg/mL, 1, 1 diphenyl 2 picryl hydrazyl (DPPH) and hydroxyl free radicals scavenging rates were 85.22% and 84.88% respectively, under the following optimum conditions: nutrient salt solution of 16.3mL, bacterial suspension volume of 3.8mL, temperature of 45degC, and time of 41h. IC50 values for scavenging of DPPH, hydroxyl and superoxide anion free radicals rates, iron and copper ion chelating rates, inhibition rate of anti lipid peroxidation were 2.88mg/mL, 4.63mg/mL, 1.22mg/mL, 0.04mg/mL, 0.94mg/mL, 3.78mg/mL, respectively. When absorbance value of iron and molybdenum reduction capacities was 0.5, the required protein peptide concentrations were 7.28mg/mL and 1.85mg/mL, respectively.

title: Screening for Optimal Parameters of Nattokinase Synthesis by Bacillus subtilis natto in Solid State Fermentation
abstract: Nattokinase, which is an extracellular enzyme synthesized by Bacillus subtilis natto is a medication for cardiovascular disease treatment. In this study, soybean seed was used as a substrate for culturing Bacillus subtilis natto in solid state fermentation to produce nattokinase. The optimal culture parameters for solid state fermentation to synthesize nattokinase by Bacillus subtilis natto were 2:50 (v:w) of the ratio of Bacillus subtilis natto pre culture to the substrate, 42 h of fermentation time, and 3 cm of the thickness of the substrate. At this optimal culture parameter of solid state fermentation by using Bacillus subtilis natto the enzymatic activity of crude nattokinase was 7.13 0.2, 16.24 0.33, and 16.55 0.06 (specific activity/mL) respectively. Furthermore, we aim to apply this study with large scale production initially. Thus, the ratio of reusing Bacillus subtilis natto in fermentation product to substrate for a new process of solid state fermentation and circulation time of reusing Bacillus subtilis natto in new solid fermentation process were screened. The maximal enzymatic activity of crude nattokinase of 14.10 0.18 (specific activity/mL) was found at 3:100 (w:w) of reusing Bacillus subtilis natto in fermentation product to substrate for a new process of solid state fermentation. The suggestion for the circulation time of reusing Bacillus subtilis natto for new solid fermentation process was 2 nd The results of this study had provided the necessary information for further research on nattokinase.

title: Bacteriostatic effect of lipopeptides from Bacillus subtilis N 2 on Pseudomonas putida using soybean meal by solid state fermentation
abstract: Bacillus subtilis N 2 which was isolated from natto, produced lipopeptides using soybean meal as a substrate. This work aimed to purify, identify, and determine the antibacterial mechanism of lipopeptides produced by B. subtilis N 2. The fermented product obtained by solid state fermentation was subjected to water extraction, acid precipitation, and methanol extraction. Fractions were separated and collected using a two step ultrafiltration method and then identified by LC MS/MS. Mass spectrometry characterization revealed the presence of four variants of iturin A that differed according to the b amino fatty acid chain from C14 to C17 as well as the amino acid positions. A new lipopeptide (m/z 1070.3) was identified and its structure was different from the previously reported lipopeptides. The lipopeptides were shown to inhibit the growth of an isolate of Pseudomonas putida, a common pathogen in decaying fish, by changing membrane permeability. These results suggest that the lipopeptides from B. subtilis N 2 could be used as a biocontrol agent in aquaculture.

title: Effect of solid state fermentation with Bacillus subtilis lwo on the proteolysis and the antioxidative properties of chickpeas.
abstract: In this study, the solid state fermentation (SSF) of chickpeas by using Bacillus subtilis lwo was performed to evaluate the effect of fermentation on the proteolysis and the antioxidative properties of chickpeas. The soluble protein, peptide, and free amino nitrogen contents; proteinase activity; degradation of protein; peptide profiles; and the antioxidant activities during fermentation were investigated. Results indicated that during the fermentation process, increasing the protease activity resulted in increased release of soluble proteins, peptides, and free amino nitrogen (FAN) which reached their maximum values (15.4 mg/g, 25.8 mg/g, and 1.03 g/100 g, respectively) at 48 h of fermentation. The electrophoretic profiles indicated that most chickpea proteins were degraded after fermentation for 24 h. High performance liquid chromatography (HPLC) indicated a decreased/disappearance of hydrophobic/large peptides and increased hydrophilic/small peptides. Moreover, the fermented chickpeas showed higher 2,2 diphenyl 1 picrylhydrazyl (DPPH) and hydroxyl radical scavenging activities than the unfermented chickpeas. These data suggested that the fermentation process by using B. subtilis lwo improved the proteolysis and the antioxidative activities of chickpeas. Thus, this method may provide a novel way to enhance the value of chickpeas, and the chickpeas fermented by B. subtilis lwo can be used in food industries.

title: Kinetics, detergent compatibility and feather degrading capability of alkaline protease from Bacillus subtilis AKAL7 and Exiguobacterium indicum AKAL11 produced with fermentation of organic municipal solid wastes
abstract: Alkaline proteases having activity and stability at alkaline pH possess a large variety of applications in many industries. Growing renewed interest urges the need to find a single alkaline protease with promising properties to be used in different industrial processes. Herein, alkaline proteases produced through fermentation of cheap and easily available organic municipal solid wastes by Bacillus subtilis AKAL7 and Exiguobacterium indicum AKAL11 were purified to investigate their kinetic and thermodynamic parameters, detergent compatibility, dehairing and feather degrading capability. Sodium dodecyl sulfate polyacrylamide gel electrophoresis revealed that the purified protease from B. subtilis and E. indicum had molecular mass of ~45 and 75 kDa, respectively. The protease from B. subtilis and E. indicum showed highest activity at 55 and 50 degC having low K m 1.17 and 0.567 mg/mL and high V max 416.67 and 333.33 umole/min, respectively. The activation energy and temperature quotient of protease from B. subtilis and E. indicum were 26.52 and 65.75 kJ/mole, and 1.0004 and 1.0003 at 20 55 and 20 50 degC, respectively. Thermodynamics analysis revealed the formation of more ordered enzyme substrate complexes along with spontenity of enzyme reaction. The protease from E. indicum exhibited better compatibility at higher concentration of detergents compared to that from B. subtilis. However, both proteases could retain more than 80% of the activity in the presence of 0.1% commercial laundry detergents. The purified protease from the both sources could degrade almost 90% of barbs and 40% of dry weight of the native feather and that from E. indicum could dehair cow skin. Results reported herein suggest that the alkaline protease from B. subtilis AKAL7 and E. indicum AKAL11 has biotechnological implications in detergent, leather and poultry feather processing industries.