A novel raw starch digesting thermostable α-amylase from Bacillus sp. I-3 and its use in the direct hydrolysis of raw potato starch

Goyal, Nidhi; Gupta, Jancy; Soni, Sanjeev Kumar

doi:10.1016/j.enzmictec.2005.04.017

Cited by 196 publications

(119 citation statements)

References 35 publications

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“…For isolation of halophilic microorganisms, the samples were serially diluted (10 -1 -10 -7 ) in 0.1 M sterile saline solution; after that, 0.1 ml of each dilution was spread on Molten haloid agar (MH) containing (g/L) :yeast extract (10), proteose peptone (5), glucose (1), NaCl (100), MgCl2.6H2O (7), MgSO4.7H2O (9.6), CaCl2.2H2O (0.36), KCl (2), NaHCO3 (0.06), NaBr (0,026) (Difco, Himedia and lio) (Goyal et al, 2005;Chakraborty et al, 2009). All the plates were incubated at 35°C for 7-10 days.…”

Section: Screening Of Halothermophilic Bacterial Strainsmentioning

confidence: 99%

“…All the plates were incubated at 35°C for 7-10 days. In addition, in order to isolate halothermophilic microorganisms, the samples were transferred into broth media including 15-35% salt and incubated at 45-65°C in shaker incubator (VISION ,VS8480 SRN ,south Korea) at 120 rpm (Goyal et al, 2005) for seven days.…”

Section: Screening Of Halothermophilic Bacterial Strainsmentioning

confidence: 99%

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Isolation, characterization and identification of amylase producing halothermophilic isolates from Howz Soltan Lake, Iran

Mahmoudnia¹,

Bahador²,

Baserisalehi³

2013

Afr. J. Microbiol. Res.

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Halophilic bacteria are a group of salt tolerant microorganisms; the production of enzymes by halophilic bacteria, due to their activities in harsh environments, is considered as a major field of investigation. Hence, the present study was conducted for the isolation of halothermophilic bacteria from Howz Soltan salt lake. For this purpose 40 samples were collected from five regions of the Howz Soltan lake. The samples were diluted and cultivated on Molten haloid agar (MH) with different salt concentrations (5-35%). Then the plates were incubated at 35-70°C in aerobic conditions for 7-10 days. The strains were screened for amylase production based on differences in enzyme production. In total 205 strains were grown on media including 5-15% salt concentrations. Of all, 18 strains were hyperhalophilic and could grow on media including 20-35% salt concentrations at 40-70°С. Three (3) isolates were identified as best amylase producers. In addition, the results indicated that maximum enzyme activity was observed at 48 h (18.145 U/ml). The optimal pH, temperature and NaCl concentration for amylase production were 7.0-7.5, 40°C and 15% (2.5 M), respectively. Taxonomic and phylogenetic analysis using 16SrRNA gene sequencing revealed that they belonged to Bacillus licheniformis and Gracilibacillus while the third isolate was closer to β proteobacterium.

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Section: Screening Of Halothermophilic Bacterial Strainsmentioning

confidence: 99%

Section: Screening Of Halothermophilic Bacterial Strainsmentioning

confidence: 99%

Isolation, characterization and identification of amylase producing halothermophilic isolates from Howz Soltan Lake, Iran

Mahmoudnia¹,

Bahador²,

Baserisalehi³

2013

Afr. J. Microbiol. Res.

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“…Na primeira, a síntese da enzima acompanha o crescimento microbiano e diminui a velocidade de síntese à medida que a cultura entra na fase estacionária ( BAJPAI; BAJPAI, 1989;STEPHENSON et al, 1998). Na segunda maneira, a formação da enzima é lenta durante a fase logarít-mica de crescimento, seguida de um aumento da velocidade de síntese na medida em que a velocidade de crescimento diminui e atinge a fase estacionária (ASGHER et al, 2007;GOYAL;SONI, 2005;HAMILTON;KELLY;FOGARTY, 1999;KONSULA;LIAKOPOULOU-KYRIAKIDES, 2007;SODHI et al, 2005;TEODORO;MARTINS, 2000). Este comportamento foi o encontrado para a α-amilase de Bacillus sp.…”

Section: Perfil Do Crescimento Do Microrganismo E Atividade Da Amilaseunclassified

“…Este aumento pode ser devido à maior atividade da enzima a altas temperaturas ou o intumescimento da região amorfa do grânulo de amido. Goyal et al (2005) também observaram a hidrólise substancial dos grânulos de amido na faixa de temperaturas de 60 a 90 °C, indicando a natureza termoestável da enzima. A hidrólise máxima do amido de batata (1%) ocorreu a 70 °C com 90 e 89% de conversão à glicose, após 5 e 3 horas, respectivamente.…”

Section: Hidrólise De Várias Fontes De Amidounclassified

Otimização das condições de cultivo para a produção de amilases pelo termofílico Bacillus sp. e hidrólise de amidos pela ação da enzima

Carvalho¹,

Corrêa²,

Silva³

et al. 2008

Ciênc. Tecnol. Aliment.

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As amilases constituem um dos mais importantes grupos de enzimas industriais com aplicações em diferentes indústrias como de alimentos, têxtil, química, farmacêutica e de detergentes (DEMIRKAN et al., 2005;GUPTA et al., 2003;BORCHERT, 2000;PANDEY et al., 2005;SOCCOL, 2005;SURMELY, 2003).As enzimas amilolíticas são responsáveis por 25 a 33% da produção mundial de enzimas, ocupando segundo lugar logo após as proteases (NGUYEN et al., 2002). Dentre estas, a mais importante é a α-amilase, pois desempenha um papel fundamental na conversão do amido em produtos de baixo peso molecular, que podem ser utilizados por outras enzimas do AbstractThe optimization of culture conditions for the production of α-amylase by the thermophilic Bacillus sp strain SMIA-2 was carried out. In addition, the enzymatic hydrolysis of starch from several sources, such as potato, cassava and corn was investigated. Alpha-amylase production by Bacillus sp SMIA-2 cultivated in liquid cultures containing starch as carbon source and supplemented with 0.5 g.L -1 whey protein and 2.0 g.L -1 peptone reached a maximum of 37 U.mL -1 at 32 hours. The microorganism was capable of utilizing several carbon sources, but amylase activity varied with each source. Starch was the best carbon source for amylase secretion, while lactose, maltose, sucrose, galactose, and glucose were not very effective. Decreasing starch concentration in the medium to 2.5 g.L -1 improved organism growth and enzyme activity. At higher starch concentrations, enzyme production was comparatively lower. Among the various organic and inorganic nitrogen sources, peptone (2.0 g.L -1 ) was found to be the best. Regarding the amount of whey protein in the medium, the concentration of 0.25 g.L -1 was considered the most effective for amylase secretion by the organism. Maximum amylase activity was observed at 50 °C and pH 8.5. The enzyme was able to degrade all the starches tested. Potato starch hydrolysis resulted in a higher yield of reducing sugars in comparison to the other starches. Soluble and cassava starch were, respectively, in second and third positions regarding the liberation of reducing sugars, while the amylase studied showed a slightly lower affinity for corn starch. Increasing the reaction temperature to 70 °C resulted in higher levels of reducing sugars after the hydrolysis of the substrates, except for soluble starch. Keywords: amylase; Bacillus; starch; hydrolysis; thermophilic bacterium. ResumoA otimização das condições de cultivo para a produção de α-amilase por um termofílico Bacillus sp. cepa SMIA-2 foi realizada. Além disso, a hidrólise enzimática do amido, proveniente de várias fontes tais como batata, mandioca e milho, foi também investigada. A produção de α-amilase por Bacillus sp. SMIA-2, cultivado em meio líquido contendo amido (5 g.L -1 ) como fonte de carbono e suplementado com 0,5 g.L -1 de proteínas do soro de leite e 2 g.L -1 de peptona, alcançou o máximo em 32 horas com níveis de 37 U.mL -1 . O microrganismo foi capaz de utilizar diversas fontes de carbono, p...

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“…The maximum pH's for most industrial α-amylases are approximately 6.5, but they are less stable at lower pH values. Consequently, the liquefaction level in the starch processing industry is now dealing with a limited range of pH values (5.5-6.5), and the thermal stability of the enzymes at low pH therefore needs to be improved in order to eliminate the pH adjustment step 8,9 . Recently, global business has concentrated on raw starchdigesting amylases capable of acting at low pH and high temperatures, which could be valuable in terms of efficiently simplifying the process of starch conversion.…”

Section: Introductionmentioning

confidence: 99%

Purification and characterization of extracellular α-amylase from a thermophilic Anoxybacillus thermarum A4 strain

Baltaş

Dinçer

Ekinci

et al. 2016

Braz. arch. biol. technol.

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A novel raw starch digesting thermostable α-amylase from Bacillus sp. I-3 and its use in the direct hydrolysis of raw potato starch

Cited by 196 publications

References 35 publications

Isolation, characterization and identification of amylase producing halothermophilic isolates from Howz Soltan Lake, Iran

Isolation, characterization and identification of amylase producing halothermophilic isolates from Howz Soltan Lake, Iran

Otimização das condições de cultivo para a produção de amilases pelo termofílico Bacillus sp. e hidrólise de amidos pela ação da enzima

Purification and characterization of extracellular α-amylase from a thermophilic Anoxybacillus thermarum A4 strain

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