Bacillus sp. R2 -amylase production optimization: Pasta cooking water as medium of amylase production

Choubane, Slimane; Khelil, Omar; Cheba, Ben Amar

doi:10.5897/ajb2015.14681

Cited by 4 publications

(3 citation statements)

References 32 publications

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“…1, 2, 3 and 4), which happen to be the stationary phase of organisms' growth cycle where metabolites such as antibiotics, enzymes are produced. This observations agrees with earlier reports that maximum amylase activities and growth optimum for Bacillus spp was between the range of 36-48h of incubation time for B. subtilis [3]; B. amyloliquefacien [4] along with enzyme production. Further increase in incubation time beyond that above stated range resulted in reduced growth and amylase activities.…”

Section: Resultssupporting

confidence: 93%

“…The effect of agitation speed on growth and amylase production by amylolytic Bacillus species were determined using the medium as stated above [4]. Thirty milliliters (30ml) of the basal medium was dispensed into 100ml conical flasks, autoclaved at 121°C for 15mins cooled and inoculated aseptically with 2ml of amylolytic isolate inoculums (bacterial culture from the stock grown in the basal medium 18h prior to the experiment) using a sterile pipette.…”

Section: Effect Of Agitation Speed On Growth and Amylase Productionmentioning

confidence: 99%

“…Incubation time and agitation speeds affect the rate of amylase production and growth of amylolytic microorganisms [4]. Incubation time is governed by the characteristics of the culture and is based on growth rate and enzyme production.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Agitation Speed and Incubation Time on Amylase Production by Bacillus Species Isolated from Malted and Fermented Maize (Zea mays)

Henshaw

Wakil

2019

MRJI

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Aims: The effect of agitation speed and incubation time on Bacillus species growth and amylase production isolated from malted and fermented maize were investigated. Study Design: An experimental study. Methodology: Bacillus species were screened for amylase production using starch hydrolysis method on starch agar. Bacillus sp.IBM21 was observed to exhibit highest hydrolytic activity with zone of clearance of diameter 41.6mm. Process parameters optimizations were evaluated using submerge fermentation techniques. Results: The effect of agitation speed on growth and amylase production was varied from 100-250 rpm. It was observed that, the amylolytic Bacillus species were able to grow optimally at agitation speed of 100 rpm while their highest amylase activities were recorded at speed of 150 rpm for Bacillus sp.IBM22, 10.16Um-1 and 200 rpm for Bacillus sp.IBM21, 5.59Um-1. The effect of incubation time was varied from 12-72h, amylase activities as well as bacterial growth increases with increase in incubation time until peaks were attained at 36h (10.16Uml-1, OD540nm, 2.98) for Bacillus sp.IBM22 and 48h ( 5.5Uml-1, OD540nm 1.55) for Bacillus sp.IBM21. Conclusion: The results of this study indicate that Bacillus species isolated from malted/fermented maize produced amylase maximally at optimal agitation speed and incubation time ranges of 150-200rpm and 36-48h respectively.

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Section: Resultssupporting

confidence: 93%

Section: Effect Of Agitation Speed On Growth and Amylase Productionmentioning

confidence: 99%

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Effect of Agitation Speed and Incubation Time on Amylase Production by Bacillus Species Isolated from Malted and Fermented Maize (Zea mays)

Henshaw

Wakil

2019

MRJI

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Incubation period and agitation speed alter the activity of crude amylase produced by thermophilic bacteria isolated from Pulu Hotspring

Satrimafitrah

Razak

Indasari

et al. 2021

J. Phys.: Conf. Ser.

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The purpose of this study was to determine the optimum condition in yielding crude amylase enzymes with the highest activity produced by PL-16, a thermophilic bacteria isolated from Pulu hot spring. The study was carried out using a completely randomized design with a varied incubation time of 0, 6, 12,18, 24, 30, 36, 42, 48, 54, 60, 66, and 72 hours, and agitation speed of 60, 90, 120, 150, 180, and 200 rpm. The activity of extracted crude amylase enzyme was determined using the DNS method and bacterial growth by measuring its Optical Density (OD600). The results showed that optimum amylase activity was at 48 hours incubation time with OD of 2.823 and activity of 0.437 U/mL. Furthermore, agitation speed of 180 rpm produced the highest amylase activity of 0.498 U/mL with an OD of 2.435. Pearson correlation test exhibited a positive and considerable strength of association between enzyme activity and bacterial growth. Our crude amylase showed higher activity after optimizing its production condition with 48 hours incubation and agitation speed of 180 rpm.

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Molecular characterization of gene encoding halo tolerant amylase of Bacillus paralicheniformis isolated from Jazan region

Ghazouani

El-Gayar

Abada

2020

MJMB

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Objectives: This study aims to characterize the gene encoding halo tolerant amylase of bacteria isolated from Jazan region. Materials and Methods: Soil samples were collected from several area of Jazan region, KSA. The samples were serially diluted and plateted on starch agar plates. The amylase producing bacteria were detected by iodine test. To determine the halophilic amylase producing bacteria, several colonies were tested for their ability to grow at higher concentrations of NaCl ranging from 7 to 16%. The bacteria was identified by 16S rRNA and the full length amylase gene was fully identified by sequencing using specific primers. Results: One bacterial halophilic isolate was able to grow on starch agar medium up to 14% NaCl. The Gram stain of the isolate indicated that it is Gram-positive, bacilli. The 16S rRNA gene homology study showed that the bacterial isolate was identified as Bacillus paralicheniformis. Two specific primers were designed named S1F, S1R, to amplify the amylase gene (AMY) region using PCR and the PCR product was sequenced. The sequencing results showed that the full-length amy gene of B. paralicheniformis was of 1452 encoding 483 amino acids. The expected M.Wt. of the protein expressed is of 55 KDa. Conclusion: We report the isolation, identification, and characterization of an isolate of halophilic bacterium isolated from Jazan region. Based on molecular identification, this isolate was identified as Bacillus paralicheniformis. This bacterial strain has an α-amylase gene in its genome and is able to produce extracellular α-amylase. Based on the findings of this work we propose that Bacillus paralicheniformis amy gene could be cloned into expression vector for large scale production.

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Bacillus sp. R2 -amylase production optimization: Pasta cooking water as medium of amylase production

Cited by 4 publications

References 32 publications

Effect of Agitation Speed and Incubation Time on Amylase Production by Bacillus Species Isolated from Malted and Fermented Maize (Zea mays)

Effect of Agitation Speed and Incubation Time on Amylase Production by Bacillus Species Isolated from Malted and Fermented Maize (Zea mays)

Incubation period and agitation speed alter the activity of crude amylase produced by thermophilic bacteria isolated from Pulu Hotspring

Molecular characterization of gene encoding halo tolerant amylase of Bacillus paralicheniformis isolated from Jazan region

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