Production and Optimization of Xylanase Enzyme from Bacillus cereus by Submerged Fermentation Method

Abstract

Three strains of Bacillus cereus were isolated from soil samples in this study in an effort to enhance the circumstances for the production of xylanase by the bacteria. The bacteria released extracellular xylanase throughout the submerged fermentation process. In a 250 ml conical flask, the whole fermentation process was conducted at 150 rpm stirring speed. The highest amount of xylanase synthesis was demonstrated by the isolated strains at 45°C, 48 hours of incubation, pH 5, 1.5% oat splet xylan base concentration, lactose carbon source, and beef extract source.