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Palm kernel cake as substrate for ß-Mannanase production by Bacillus subtilis ATCC3366 under submerged and solid state fermentations

Chuan, Chin Hooi and Krishnaiah, Kamatam and Michael Wong, Clemente and Janaun, Jidon (2006) Palm kernel cake as substrate for ß-Mannanase production by Bacillus subtilis ATCC3366 under submerged and solid state fermentations. In: 1st International Conference on Natural Resources Engineering & Technology 2006, 24-25th July 2006, Putrajaya, Malaysia.

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Abstract

Beta-Mannanase activity and growth profile of Bacillus subtilis ATCC3366 during submerged fermentation (SmF) and solid state fermentation (SSF) using palm kernel cake as substrate were examined in this study. After 36 h of fermentation, ß-Mannanase produced by Bacillus subtilis in SmF system was recorded at 8 U/ml, whereas in SSF system was 230 U/g dry PKC. In SmF system, a long lag phase of 28 h were observed before the number of viable cells reached the maximum of 2.08 × 108 CFU/ml at 36 h; whereas in SSF system was 3.75 × 109 CFU/ml at 24 h, with no lag phase observed. Optimum conditions of enzyme activity were also examined. The optimum pH was 7.0, and optimum temperature was 55oC.

Item Type:Conference or Workshop Item (Paper)
Uncontrolled Keywords:Palm kernel cake (PKC); bacillus subtilis ATCC3366; Solid-state Fermentation (SSF); Submerged Fermentation (SmF); ß-mannanase
Subjects:T Technology > TP Chemical technology
Divisions:Chemical and Natural Resources Engineering (Formerly known)
ID Code:189
Deposited By: Cik Rasyidah Mohd Daud
Deposited On:15 Feb 2007 11:21
Last Modified:01 Jun 2010 02:41

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