Application of amylase producing bacteria isolated from hot spring water in food industry

Abstract

Due to the increasing demand for enzymes in various industries, there is enormous interest in research on enzymes suitable for commercial applications and their cost effective production techniques. Thermophilic microorganisms have gained a great deal of attention. Hence, the enzyme from these microorganisms is of special interest because these are not usually denatured by high temperature and are active at elevated temperature. The amylase from thermophilic bacteria of hot springs which are supposed to be unexploited niches may have wide industrial applications. The application of extracted amylase from the bacterial isolates was evaluated for apple and kiwi juice yield and clarification. An application of 0.75 per cent of amylase yielded 58 per cent of apple juice and yielded 54 percent of kiwi juice from J2 isolate. The bacterial amylases were also evaluated for the preparation of bun where the maximum leavening activity of 2.60 ml/h at 0.75 per cent concentration for J2. Further, quality of buns from the selected concentration was also recorded. The loaf volume was recorded to be 177.43 cm 3 and 179.11cm 3 for J2 at the amylase concentration of 0.75 per cent. Hence, amylase yield, stability and the low cost substrate production supported the hypothesis that microbial enzymes have potential in food industries. These natural resources need to be exploited for commercial enzymes.

Revisiting the scope and applications of food enzymes from extremophiles

“…α‐amylase produced by a thermophilic Bacillus sp. isolated from an Indian hot spring was used for kiwi and apple juice clarification and bun making (Rana, Verma, Vaidya, & Ghabru, 2017). The authors found that 1.25% (w/v) addition of α‐amylase during kiwi juice processing led to increased yield and best taste, color, flavor, and overall acceptability.…”

“…For bun making, α‐amylase was added before mixing ingredients (wheat flour, sugar, yeast, and oil). The authors reported a maximum leavening activity of 2.60 ml/hr at an enzyme concentration of 0.75%, which considerably improved the quality of buns (Rana et al., 2017).…”

Enzyme Activity and Physiochemical Properties of Flour after Supercritical Carbon Dioxide Processing

“…This is often supplied by the addition of malt or commercial preparations of fungal or bacterial α-amylase [10]. However, if an excess enzyme is present, starch is broken down to dextrins and simple sugars, resulting in a sticky, hard-to-handle dough that produces bread with a wet, sticky crumb [11].…”

Original article Partial purification, immobilization and characterization of amylase produced from Bacillus cereus

“…The industrial application of enzymes is also hampered due to lack of reusability, availability and limited stability under operational conditions. In food industries, amylase enzymes are utilized in baking, brewing, preparation of digestive aids, preparation of cakes, fruit juices and starch syrups (Rana et al, 2017). The use of enzymes in a free form is very uneconomical because the enzymes generally cannot be recovered at the end of the reaction.…”