The growth associated-enzymes are the enzymes whose production is primarily linked to the growth of the microorganisms producing them. Some starch degrading enzymes such as α-amylases are produced according

to this mechanism [2], [19], [20], [22] and [23]. www.selleckchem.com/products/PD-0332991.html In this regard, amylases (especially the thermostable ones) constitute a class of enzymes which are of great interest and high demand because of the number of advantages they offer in biotechnology. Amylases have a diverse range of applications that are significant in many fields, such as clinical, medical, and analytical chemistry as well as in the textile, food, fermentation, paper, distillery, and brewing industries [7] and [8]. The advantages of using thermostable amylases in industrial processes include the decreased risk of contamination, cost of external cooling and increased

diffusion rate [19]. The optimal production of a microbial enzyme depends on the nature of the strain involved as well as on the various environmental parameters such as temperature, pH, substrate, and nutrients. Thus, the enhancement of the microbial production of enzymes in general involves optimization of these environmental factors [26]. The improvement of microbial strains by genetic manipulation is another means by which we can also raise the yield of production, especially when this is at industrial scale [15] and [26]. However, most methods to optimize

enzyme production neglect biotic factors such as microbial interactions. Very few studies www.selleckchem.com/products/LBH-589.html to date show the impact of biotic factors on the production of enzymes or even metabolites. No previous work has been performed on the co-culture of the above organisms although mixed culture for amylase production has been reported with other strains [1]. Microbial interactions occur only when microbial strains live in community and interact with each other; this justifies the use of mixed cultures to understand the different interactions and their impact on enzyme C-X-C chemokine receptor type 7 (CXCR-7) production, which in our case is a thermostable α-amylase. The objectives of the present research work were to examine the influence of microbial interactions on the growth and α-amylase production in two amylolytic bacterial strains; and then optimize the production using response surface methodology. Thermostable α-amylase producing bacteria B. amyloliquefaciens 04BBA15 and L. fermentum 04BBA19 previously isolated from flour waste of a soil sample from Bafoussam, Western region of Cameroon, were used for α-amylase production [21]. The yeast strain Saccharomyces cerevisiae from Lesaffre (59703 Marq-France) was used for microbial interaction assessment. To assess interaction, microbial growth was studied in isolation and in mixture. The generated microbial growth curves were fitted to the model of [3].