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- W2895963600 abstract "In this study, it was aimed to optimise the extracellular peptidase production of Bacillus amyloliquefaciens FE-K1, previously isolated from ropy wholemeal bread, by using response surface methodology (RSM) based on central composite design (CCD). The temperature (20-45°C), initial pH of the enzyme production medium (pH 5-9) and inoculation level (1-5%, v/v) were used as the factors for RSM, and the fermentation time was determined for each trial separately. Results showed that the optimum peptidase production occurred at 33.4°C, pH 6.62 and 2.3% inoculation. It was determined that the fermentation time was only 7h, the crude enzyme had a peptidase activity of 49.17U/mL and a specific activity of 504.77U/mg under the optimised conditions." @default.
- W2895963600 created "2018-10-26" @default.
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- W2895963600 date "2018-10-15" @default.
- W2895963600 modified "2023-09-27" @default.
- W2895963600 title "OPTIMISATION OF Bacillus amyloliquefaciens FE-K1 EXTRACELLULAR PEPTIDASE PRODUCTION BY RESPONSE SURFACE METHODOLOGY" @default.
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- W2895963600 doi "https://doi.org/10.23902/trkjnat.439763" @default.
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