Isolation, Identification and Optimization of Alkaline Amylase Production from Bacillus cereus Using Agro-Industrial Wastes

Krishma, M.; Radhathirumalaiarasu, S.

doi:10.20546/ijcmas.2017.601.003

Cited by 4 publications

(4 citation statements)

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“…The production was carried out under submerged state fermentation. The maximum production of amylase was 281.1±0.65 U/ml in wheat bran supplemented medium [45].…”

Section: Discussionmentioning

confidence: 94%

Isolation, Screening and Determination of Α-Amylase Activity From Marine Streptomyces Species

Sathya

Ushadevi

2018

Int J Pharm Pharm Sci

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Objective: This study was aimed to isolate potent amylase producing Streptomyces from the marine source.Methods: Soil samples were collected from less explored mangrove regions of Muthupet, Tamilnadu. Isolation of Streptomyces was performed by serial dilution plate technique using starch casein agar (SCA) (pH 7.2 and temp 28 °C). Morphological and biochemical characteristics were studied using Bergey's manual of systematic bacteriology. Preliminary screening and quantification of amylase activities were analysed in selected Streptomyces isolates by starch agar plate and dinitrosalicylic acid (DNS) method respectively.Results: Totally 65 isolates were separated from the marine soil. Among them, 23 strains showed different morphological features. These strains were subjected to amylase activity. Eight Streptomyces isolates (S1-S8) exhibited positive for amylase activity. The zone of clearance was exhibited in the range of diameters between 4-20 mm. Fermentation was prompted with inorganic salt starch agar, international Streptomyces project (ISP-4) media at 28 °C and incubated in an orbital shaker at 250 rpm for 96 h (pH 7.5). The quantitative estimation of amylase activity was exhibited selected eight isolates in the range between 2.4±0.002-5.9±0.005 (U/ml). The Streptomyces species S4, S5 and S6 exhibited strong amylase activity in both qualitative and quantitative level. Conclusion:This work motivating the amylase producing Streptomyces are originated in mangroves and it proved Streptomyces sp. S6 has a more efficient source of amylase production.

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“…The production was carried out under submerged state fermentation. The maximum production of amylase was 281.1±0.65 U/ml in wheat bran supplemented medium [45].…”

Section: Discussionmentioning

confidence: 94%

Isolation, Screening and Determination of Α-Amylase Activity From Marine Streptomyces Species

Sathya

Ushadevi

2018

Int J Pharm Pharm Sci

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“…The decrease of enzyme activity at low temperatures is due to the decrease in atomic motion which decreases the activation energy of the reaction between the substrate and enzyme molecules. Also, the decrease of enzyme activity at high temperatures might be due to thermal denaturation of the enzyme (Bakare etal., 2005 andKrishma &Radhathirumalaiarasu, 2017). The influence of pH of the reaction medium on amylase activity was detected and the obtained results revealed that pH 6.0 was the optimum (Fig.…”

Section: Kinetic Properties Of the Produced α-Amylasementioning

confidence: 96%

Kinetic properties of α-amylase produced by Bacillus megaterium RAS103 under optimum conditions in submerged fermentation

Rasmey

2018

Egypt. J. Microbiol.

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T HE CURRENT investigation is aimed to optimize the culture conditions for α-amylase production by Bacillus megaterium isolated from rabbit manure as well as to study the kinetic properties of the produced amylase. Out of 38 bacterial isolates recovered from 10 rabbit manure samples, 7 isolates were selected as highly amylase producers onto starch agar medium. Interestingly, the bacterial isolate RAS103 was selected as the most highly producer for amylase with activity 81.76±0.12U/ml in starch mineral broth medium using submerged fermentation method. This isolate was identified based on the phenotypic and genotypic characteristics as Bacillus megaterium and deposited in the GenBank database with the accession number MH817142.1. Amylase activity was maximized to 106.39±2.36U/ml under the optimized culture conditions of a fermentation medium of 2% starch supplemented by 3g/L yeast extract, adjusted at pH 8.0, inoculated with 1% bacterial inoculum and incubated at 35°C for 24h. The V max (maximum reaction velocity) and K m (Michaelis constant) values of the produced amylase were 81.30U/ml and 0.878mg/ml, respectively, for hydrolysis of starch in a reaction mixture of pH 6.0 at 45°C for 20min. These findings suggest the applicability of using the bacterial isolate B. megaterium RAS103 as a potential producer of α-amylase for industrial purposes.

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“…This result and other reports on Bacillus spp. with amylase-producing ability from food wastes (Abd-Elhalem et al, 2015;Krishma & Radhathirumalaiarasu, 2017;Okunwaye et al, 2021), industrial waste (Sundarram & Murthy, 2014), plantation soils (Madhav et al, 2011;Lincoln et al, 2019), and soils of various garbage dumpsites (Madhav et al, 2011;Singh & Kumari, 2016) corroborate Pandey et al (2000), who reiterated that Bacillus spp. is the most ubiquitous of all amylase-producing bacteria.…”

Section: Morphological and Biochemical Characteristics Of Amylase Pro...mentioning

confidence: 99%

“…and Bacillus aerius by 16S rDNA sequencing reaffirms the advantage of the technique (Clarridge, 2004;Loong et al, 2016), as they were initially indistinguishable by their phenotypic attributes. The highly conserved and distinct variable regions in the 16S rRNA gene of bacteria, especially the bacilli genera, underpins the technique which has been extensively exploited in the identification of novel organisms from clinical samples (Clarridge, 2004;Woo et al, 2008;Patel et al, 2017;Johnson et al, 2019;Matsuo et al, 2021) and has also gained relevance in the classification of industrially significant amylolytic bacteria (Abd-Elhalem et al, 2015;Krishma & Radhathirumalaiarasu, 2017;Niyomukiza et al, 2023). Furthermore, the application of 16S rRNA gene analysis is paving new pathways for the emerging field of metagenomics (Nair et al, 2017;Nasir et al, 2020).…”

Section: Table 1: Morphological and Biochemical Characteristics Of Am...mentioning

confidence: 99%

AMYLOLYTIC POTENTIAL OF Arthrobacter sp. AND Bacillus aerius FROM WASTE DUMP-SITES OF TWO BAKERIES LOCATED WITHIN KADUNA METROPOLIS, NIGERIA

Obafunmi,

Bakori,

Lawal

2023

FJS

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Bakery waste dumpsites are believed to harbour a variety of bacteria due to the presence of organic materials like flour, sugar, and other food residues. The conditions in these environments support the growth of bacteria with the ability to degrade starch into simple sugars because they produce amylases, an enzyme pivotal to the food and beverage production. As Amylases progressively gain relevance in several other starch-based processes, their availability becomes insufficient, and the need for amylases with unique and superior efficiency increases. The focus of this study was to isolate and characterize bacteria with amylase activity from the soil of bakery waste dumpsites to provide valuable insight into cheap sources of amylolytic bacteria and their potential biotechnological applications. The starch-agar medium was used to isolate and screen amylase-producing bacteria by streak plate method. Two isolates, A2 and A4, showing the most hydrolytic activities of 21 + 0.1 mm and 25 + 0.1 mm, respectively, were identified by their cultural and cellular morphologies, biochemical characteristics, 16S rRNA gene sequence, and nearest phylogenetic neighbour as Arthrobacter sp. and Bacillus aerius. Based on their culture and amylolytic temperatures, Arthrobacter sp. (37 0C) and Bacillus aerius (45 0C) tend to produce amylases that can be explored in low to moderate and moderate to torrid industrial processes, respectively.

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Isolation, Identification and Optimization of Alkaline Amylase Production from Bacillus cereus Using Agro-Industrial Wastes

Cited by 4 publications

References 9 publications

Isolation, Screening and Determination of Α-Amylase Activity From Marine Streptomyces Species

Isolation, Screening and Determination of Α-Amylase Activity From Marine Streptomyces Species

Kinetic properties of α-amylase produced by Bacillus megaterium RAS103 under optimum conditions in submerged fermentation

AMYLOLYTIC POTENTIAL OF Arthrobacter sp. AND Bacillus aerius FROM WASTE DUMP-SITES OF TWO BAKERIES LOCATED WITHIN KADUNA METROPOLIS, NIGERIA

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