A thermostable α-amylase from a moderately thermophilic Bacillus subtilis strain for starch processing

Asgher, Muhammad; Asad, Muhammad Javaid; Rahman, Sajjad-ur; Legge, Raymond L.

doi:10.1016/j.jfoodeng.2005.12.053

Cited by 228 publications

(167 citation statements)

References 33 publications

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“…Similar results were also obtained by Bakri et al (2012) and Ramesh and Lonsane (1991). Krishnan and Chandra (1989) and Asgher et al (2007) examined that Bacillus sp. had shown maximum amylase activity at pH 7.…”

Section: Discussionsupporting

confidence: 83%

Molecular Identification of Newly Isolated Bacillus Strains from Poultry Farm and Optimization of Process Parameters for Enhanced Production of Extracellular Amylase Using OFAT Method

Khusro¹,

Aarti²

2015

Research J. of Microbiology

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Bacillus sp. has been used as attractive and efficient industrial organisms in the last few decades due to their rapid growth rates and their potential to secrete extracellular enzymes into the medium. Amylase obtained from bacteria has gained immense interest due to its biotechnological potential in various industries. The aim of this experimental context was to isolate novel strains of Bacillus sp. from poultry farm, screening and optimization of different parameters for the enhanced production of extracellular amylase using traditional OFAT method (One Factor At a Time). Five hyperamylase producing Bacillus strains were identified after preliminary screening of poultry feces soil sample. The strains were showing maximum amylase production at pH ranging from 6-9. On the other hand strains were showing more enzyme activity at 35 and 45°C. The agitation speed of 130 and 150 rpm was found to be suitable for maximum enzyme production by Bacillus sp. The amylase activity of each isolate was reduced with increase in incubation time from 24-96 h. Starch and yeast extract were found to be the suitable carbon and nitrogen source in order to enhance the enzyme production. The enzyme obtained from the isolates was stable upto 60°C and pH 9.0 for 4 h of incubation. Percentage GC-content of 16S rRNA sequences showed a significant effect on amylase production at high temperature. The present study clearly indicates that amylase production was 2 fold higher when optimized conditions were used. The crude amylase obtained from the isolates showed stability at high temperature and pH. As to the best of our knowledge this present investigation makes a novel contribution to research on amylase production from new Bacillus strains of poultry farm by demonstrating the isolation, molecular characterization and enhanced amylase activity at optimal conditions using OFAT method.

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Section: Discussionsupporting

confidence: 83%

Molecular Identification of Newly Isolated Bacillus Strains from Poultry Farm and Optimization of Process Parameters for Enhanced Production of Extracellular Amylase Using OFAT Method

Khusro¹,

Aarti²

2015

Research J. of Microbiology

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“…Amylase production was carried out in sterile basal (Asgher et al, 2007) medium (0.1% KH 2 PO 4 , 0.25% Na 2 HPO 4 , 0.1% NaCl, 0.2% (NH 4 ) 2 SO 4 , 0.005% MgSO 4 .7H 2 O, 0.005% CaCl 2 ) containing 0.2% tryptone and 1% soluble starch. The initial pH of the medium was adjusted to 7.0.…”

Section: Identification Of Potent α-Amylolytic Bacterial Isolatesmentioning

confidence: 99%

Screening of ?-amylase producing bacteria from tannery wastes of Hazaribag, Bangladesh

Islam

Mondol

Rahman

et al. 2017

Jahangirnagar Univ. J. Biol. Sci.

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Alpha amylases (α-amylases) are one of the most imperative enzymes for producing simple sugar units from complex sugar molecules. Attempts were made to isolate amylolytic bacterial strains from soil samples of tannery wastes collected from Hazaribagh, Dhaka and subsequent partial characterization was performed. Bacterial isolates were primarily screened for α-amylase activity on starch agar medium. Based on microscopic and biochemical properties of isolates, α-amylase activity of bacterial isolates were determined to find out two best producers of the enzyme. Subsequent molecular identification of these two α-amylase producing bacterial isolates using 16s rRNA sequence analysis showed that isolates were Bacillus amyloliquefaciens and B. subtilis respectively. In submerged fermentation the B. amyloliquefaciens showed the highest activity (2.13 U/ml) while B. subtilis showed the second highest activity (1.89 U/ml). Characterization of the enzyme produced by B. amyloliquefaciens revealed that the maximum activity demonstrated at incubation time 25 min, pH 7.0 and temperature 50 0 C. This newly isolated B. amyloliquefaciens could be exploited for the industrial production of α-amylase with commercial implications.

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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

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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A thermostable α-amylase from a moderately thermophilic Bacillus subtilis strain for starch processing

Cited by 228 publications

References 33 publications

Molecular Identification of Newly Isolated Bacillus Strains from Poultry Farm and Optimization of Process Parameters for Enhanced Production of Extracellular Amylase Using OFAT Method

Molecular Identification of Newly Isolated Bacillus Strains from Poultry Farm and Optimization of Process Parameters for Enhanced Production of Extracellular Amylase Using OFAT Method

Screening of ?-amylase producing bacteria from tannery wastes of Hazaribag, Bangladesh

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

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