Screening and Characterization of Bacillus Strains Producing Highly Thermostable Amylase from Various Hot Springs of Algeria

Abstract

Currently thermostable Amylase represents a broad biotechnological interest and desired by a various industries. In this study, forty-six bacterial strains belonging to the genus Bacillus were isolated from various hot springs in the North West of Algeria based on their ability to degrade starch and produce amylase in Starch Agar medium. The majority of isolates showed a positive amylolytic activity. In order to select the most thermostables amylase the effect of temperature on enzymes was estimated, therefore the study of amylase thermostability was culminated by the selection of Four Strains having an interesting optimum of activity and range of stability, reaching 75 °C for the strains HBH1-2, HBH1-3, HBH3-1and 85 °C for the strain HC-2, This indicates that the Enzyme produced by retained strains have optimum activity at high temperature. The identity of the selected strains was established on the basis of the morphological, biochemical characteristics and phylogenetic position as determined by 16S Ribosomal DNA gene sequencing. The whole strains belonged to the genus Bacillus and their phylogeny were also reported in this study.

Screening, expression, and characterization of recombinant phytase from Bacillus subtilis KM-BS for biodegradation of phytic acid in animal feeds

“…In this study, the clear zone measured only 22.78 mm, suggesting that culture growth state and nutritional media composition play signi cant roles in enzyme formation. B. subtilis strain HBH1-2 was isolated from a hot spring in Algeria at 75°C but still showed high ability to produce amylase with activity at 0.55 U/ml (Abdelkrim et al 2021). In summary, B. subtilis cannot survive at temperatures over 55°C but has the ability to degrade sodium phytate at the optimal condition of 37°C.…”

“…Thus, domestic production of recombinant enzymes has become a priority. The adoption of high cell-density fermentation techniques for cultivation of recombinant E. coli and P. pastoris offers several bene ts including improved productivity, reduced culture volume, enhanced downstream processing, decreased wastewater generation, lower production costs, and diminished investment in equipment (Lan et al 2014;Othman et al 2014;Badoei-Dalfard et al 2019;Abdelkrim et al 2021). Hence, in the context of industrial manufacturing, E. coli is frequently chosen as a heterogenous host for recombinant protein over-expression (Mital et al 2021).…”

Wheat Milling by-Products: an Alternative to Produce Amylolytic Enzymes by Mushrooms Strains

“…This is a trend that has stimulated market growth [10]. Amylases are among the most representative enzymes in the global enzymes market, which are used in brewing and baking, as well as in textile, paper, chemical, pharmaceutical, and biofuel production [11][12][13][14][15].…”