EFFECT OF CULTURE CONDITIONS ON BACILLUS SP. (STRAIN RL1) XYLANASE PRODUCTION

Abstract

The production of the xylanase enzyme was examined in this study using Bacillus sp. (Strain RL1) and five different carbon sources (starch, mannitol, xylose, pine apple, and sucrose) and six different nitrogen sources (yeast extract, beef extract, urea, sodium nitrate, calcium nitrate, and tryptone). The process of assaying dinitrosalicylic acid was used to measure xylanase activity. The crude enzyme was most active at pH 7 and 40 °C. The highest enzyme activity was found when xylose, with a concentration of 3.9913 U/ml, was used as a carbon source. By employing beef extract as a nitrogen source, the enzyme xylanase was generated in the maximum concentration (1.7335 U/ml). Bacillus sp. (Strain RL1) was able to produce a significant amount of xylanase with high levels of activity across a range of pH and temperature conditions by using xylose and beef extract as carbon and nitrogen sources.