Microbial interactions for enhancement of α-amylase production by Bacillus amyloliquefaciens 04BBA15 and Lactobacillus fermentum 04BBA19

Interactions occurring between and two thermostable α-amylase producing strains ( 04BBA15 and 04BBA19) were analyzed by comparing their growth patterns obtained in isolation with those obtained in mixture. The difference between the patterns was assessed using analysis of variance (ANOVA) in order t...

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Veröffentlicht in:	Biotechnology reports (Amsterdam, Netherlands) Netherlands), 2014-12, Vol.4 (C), p.99-106
Hauptverfasser:	Fossi, Bertrand Tatsinkou, Tavea, Frédéric, Fontem, Lum Ayeoffe, Ndjouenkeu, Robert, Wanji, Samuel
Format:	Artikel
Sprache:	eng
Schlagworte:	alpha-amylase analysis of variance Bacillus amyloliquefaciens bacteria commensalism fermentation Lactobacillus fermentum Microbial interactions mixed culture mutualism Saccharomyces cerevisiae Statistical optimization temperature thermal stability Thermostable amylases yeasts
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Zusammenfassung:	Interactions occurring between and two thermostable α-amylase producing strains ( 04BBA15 and 04BBA19) were analyzed by comparing their growth patterns obtained in isolation with those obtained in mixture. The difference between the patterns was assessed using analysis of variance (ANOVA) in order to measure how much the growth of an organism was affected by other. The results showed two types of interactions in mixed culture; commensalism between and 04BBA15 and mutualism between and 04BBA19. In mixed culture, the α-amylase production increased significantly compared to that observed in monoculture (
ISSN:	2215-017X 2215-017X
DOI:	10.1016/j.btre.2014.09.004