2011
DOI: 10.1590/s1517-83822011000400022
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Comparative study on production of α-Amylase from Bacillus licheniformis strains

Abstract: Alpha amylase (α-1, 4-glucan-glucanhydrolase, EC 3.2.1.1), an extracellular enzyme, degrades α, 1-4 glucosidic linkages of starch and related substrates in an endo-fashion producing oligosaccharides including maltose, glucose and alpha limit dextrin (7). The present study deals with the production and comparative study of production of α-amylase from two strains of Bacillus licheniformis, MTCC 2617 and 2618, by using four different substrates, starch, rice, wheat and ragi powder as carbon source by submerged f… Show more

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Cited by 53 publications
(31 citation statements)
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“…Production of starch degrading enzymes such as α ‐amylase and xylanase was enhanced in Bacillus spp. under anaerobic conditions (Divakaran, Chandran, & Pratap, ; Irfan, Asghar, Nadeem, Nelofer, & Syed, ). This seems to support the lower crude fibre content in the FerRB.…”
Section: Discussionmentioning
confidence: 99%
“…Production of starch degrading enzymes such as α ‐amylase and xylanase was enhanced in Bacillus spp. under anaerobic conditions (Divakaran, Chandran, & Pratap, ; Irfan, Asghar, Nadeem, Nelofer, & Syed, ). This seems to support the lower crude fibre content in the FerRB.…”
Section: Discussionmentioning
confidence: 99%
“…This genus is also extensively used to produce amylase, an enzyme with application in industries of food, starch liquefaction, saccharification, detergent, brewing, paper, textile and distilling. In this study, the most specific substrate to the screening of amylases-producers, the starch, was used, although others could be utilized, such as starchy with high content of starch [27].…”
Section: Discussionmentioning
confidence: 99%
“…It is able to easily metabolize nutrient content, favouring its growth against other bacterial strains in these substrates. This competition is mainly due to proteins degradation efficiency because its production of proteolytic enzymes [10][11].…”
Section: Introductionmentioning
confidence: 99%