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dc.contributor.authorTarı, Canan
dc.contributor.authorGençkal, Hande
dc.contributor.authorTokatlı, Figen
dc.date.accessioned2016-10-13T08:09:58Z
dc.date.available2016-10-13T08:09:58Z
dc.date.issued2006-03
dc.identifier.citationTarı, C., Gençkal, H., and Tokatlı, F. (2006). Optimization of a growth medium using a statistical approach for the production of an alkaline protease from a newly isolated Bacillus sp. L21. Process Biochemistry, 41(3), 659-665. doi:10.1016/j.procbio.2005.08.012en_US
dc.identifier.issn1359-5113
dc.identifier.urihttp://doi.org/10.1016/j.procbio.2005.08.012
dc.identifier.urihttp://hdl.handle.net/11147/2228
dc.description.abstractBacillus sp. L21 was isolated from the by-products of a leather factory (located in Izmir, Turkey) working under extreme alkaline conditions. Its phenotypic and genotypic identifications were completed, and determined as a potential alkaline protease producer. After screening various elements, carbon and nitrogen sources, soybean meal, maltose50, tween80 and the initial pH conditions were chosen as main factors to be used in the experimental design and response surface methodology (RSM) for the optimization of a low cost enzyme producing media for potential use on an industrial scale. The optimized values obtained by the statistical analysis showed that soybean meal at 3.0 g/l, maltose50 between the ranges of 30 and 40 g/l, tween80 at 0.35 g/l and an initial pH of 8.0 gives maximum protease activity.en_US
dc.description.sponsorshipİzmir Institute of Technologyen_US
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relation.isversionof10.1016/j.procbio.2005.08.012en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectEnzymesen_US
dc.subjectAlkaline proteaseen_US
dc.subjectBacillus sp.en_US
dc.subjectLow cost mediaen_US
dc.subjectMedia optimizationen_US
dc.titleOptimization of a growth medium using a statistical approach for the production of an alkaline protease from a newly isolated Bacillus sp. L21en_US
dc.typearticleen_US
dc.contributor.authorIDTR41331en_US
dc.contributor.authorIDTR26995en_US
dc.contributor.institutionauthorTarı, Canan
dc.contributor.institutionauthorGençkal, Hande
dc.contributor.institutionauthorTokatlı, Figen
dc.relation.journalProcess Biochemistryen_US
dc.contributor.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume41en_US
dc.identifier.issue3en_US
dc.identifier.startpage659en_US
dc.identifier.endpage665en_US
dc.identifier.wosWOS:000235727700024
dc.identifier.scopusSCOPUS:2-s2.0-32244441927
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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