A monograph on amylases from <i>Bacillus</i> spp.

Abstract

Owing to the production of alpha, beta and gamma amylase subtypes; starch degrading microbes, especially bacteria have an invincible role in the food, fermentation, textile and paper industries. Of them, α-amylases from Bacillus spp. have contributed tremendous advancements in bio-industry, especially in starch, detergent and pharmaceutical arena. Though general reviews are seen in literature on amylases, no focused review is available yet solely on α-amylases produced by Bacillus spp. Hence, this focused review on α-amylases from the genus Bacillus is designed in such a way that it should give a vivid picture on most of the aspects on bacillial α-amylases in a handy module with an industrial perspective. With a short introduction on amylases in general, α-amylases from various species of Bacillus reviewed herein encompasses production of α-amylases by submerged and solid-state fermentations; nutrients and other factors required for maximizing production; immobilization strategies for whole cells or purified enzyme; an overview on the molecular weight of the enzyme; followed by distinct sections for purification, characterization, stability and crystal structure; and concluded with a section on industrial applications of the α-amylases from Bacillus spp.

Optimization of Solid State Fermentation Conditions and Characterization of Thermostable Alpha Amylase from Bacillus subtilis (ATCC 6633)

“…This suppression in alpha amylase yield in presence of detergents like Triton-X 100 and Tween 20 can be attributed to the increased biomass formation. Similar observation regarding detergent effect on alpha amylase yield has also been mentioned by Benjamin et al [28].…”

Evaluation of brewer's spent grain as a substrate for production of hydrolytic enzymes by keratinolytic bacteria

“…In general, the mw of α‐amylases from Bacillus ranges between 50 kDa and 60 kDa, which corresponds with the results obtained. Higher mw of amylases determined in the present study is associated with the multimeric nature of these enzymes . Zymography with copolymerized casein demonstrated multiple bands of proteolytic activity produced by both tested strains.…”

“…Bacillus ‐derived α‐amylases are currently being employed in industries such as the production of fructose and glucose syrups, bakery, detergent and textile industry, as well as fuel alcohol production. The dominating technique for amylases biosynthesis is liquid culture in starch media, but recently solid‐state fermentation on food industry by‐products has received exceptional interest . Hashemi et al developed an optimized system for biosynthesis of α‐amylase from Bacillus sp.…”

Starchy substrates for production and characterization of Bacillus subtilis amylase and its efficacy in detergent and breadmaking formulations

“…3.2.1.1]) are starch degrading versatile enzymes and received great deal of attention because of their significance in present day biotechnology. They account for 25–30% of world's enzyme market and have broad range of applications such as formulation of high fructose corn syrup, preparation of digestive aid for baby food, animal feed in food industry , desizing of cotton fabrics in textile industry , fiber opening of collagen bundles in leather processing , direct fermentation of starch to ethanol in brewing industry , modified starch production in paper industry and removal of starch stain in detergent industry . In addition, it is extensively used to improve the properties of wheat flour in breadmaking and also act as anti‐staling agent in baking industry .…”