A new alkalophilic isolate of Bacillus as a producer of cyclodextrin glycosyltransferase using cassava flour

• Main Authors: Sheila Lorena de Araújo Coelho, Valter Cruz Magalhães, Phellippe Arthur Santos Marbach, Marcia Luciana Cazetta
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Microbiologia 2016-03-01
• Series: Brazilian Journal of Microbiology
• Subjects: Microbial enzyme; Fermentation; Agro-industrial substrates
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822016000100120&lng=en&tlng=en

Abstract Cyclodextrin glycosyltransferase (CGTase) catalyzes the conversion of starch into non-reducing cyclic sugars, cyclodextrins, which have several industrial applications. This study aimed to establish optimal culture conditions for β-CGTase production by Bacillus sp. SM-02, isolated from soil of cassava industries waste water lake. The optimization was performed by Central Composite Design (CCD) 2, using cassava flour and corn steep liquor as substrates. The maximum production of 1087.9 U mL−1 was obtained with 25.0 g L−1 of cassava flour and 3.5 g L−1 of corn steep after 72 h by submerged fermentation. The enzyme showed optimum activity at pH 5.0 and temperature 55 °C, and maintained thermal stability at 55 °C for 3 h. The enzymatic activity was stimulated in the presence of Mg+2, Ca+2, EDTA, K+, Ba+2 and Na+ and inhibited in the presence of Hg+2, Cu+2, Fe+2 and Zn+2. The results showed that Bacillus sp. SM-02 have good potential for β-CGTase production.