Production of a thermostable α-amylase from Bacillus sp. PS-7 by solid state fermentation and its synergistic use in the hydrolysis of malt starch for alcohol production

Sodhi, Harmeet K.; Sharma, Kanupriya Miglani; Gupta, Jancy; Soni, Sanjeev Kumar

doi:10.1016/j.procbio.2003.10.008

Cited by 158 publications

(87 citation statements)

References 24 publications

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“…Regarding to the effect of EDTA, the enzyme retained 53% of its activity when incubated for 20 min at 50ºC. The α-amylase from Bacillus sp PS-7 retained almost 100% activity when 1mM EDTA was added to the reaction mixture (25). Studies on the effect of detergents on amylase activity (Fig.…”

Section: Effect Of Inhibitors and Some Oxidizing Agents On Enzyme Actmentioning

confidence: 98%

Properties of an amylase from thermophilic Bacillus SP.

Carvalho

Corrêa

Silva

et al. 2008

Braz. J. Microbiol.

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α-Amylase production by thermophilic Bacillus sp strain SMIA-2 cultivated in liquid cultures containing soluble starch as a carbon source and supplemented with 0.05% whey protein and 0.2% peptone reached a maximum activity at 32 h, with levels of 37 U/mL. Studies on the amylase characterization revealed that the optimum temperature of this enzyme was 90ºC. The enzyme was stable for 1 h at temperatures ranging from 40-50ºC while at 90ºC, 66% of its maximum activity was lost. However, in the presence of 5 mM CaCl2, the enzyme was stable at 90ºC for 30 min and retained about 58% residual activity after 1 h. The optimum pH of the enzyme was found to be 8.5. After incubation of enzyme for 2 h at pH 9.5 and 11.0 was observed a decrease of about 6.3% and 16.5% of its original activity. At pH 6.0 the enzyme lost about 36% of its original activity. . In the presence of 2.0 M NaCl, 63% of amylase activity was retained after 2 h incubation at 45ºC. The amylase exhibited more than 70% activity when incubated for 1 h at 50ºC with sodium dodecyl sulphate. However, very little residual activity was obtained with sodium hypochlorite and with hydrogen peroxide the enzyme was completely inhibited. The compatibility of Bacillus sp SMIA-2 amylase with certain commercial detergents was shown to be good as the enzyme retained 86%, 85% and 75% of its activity after 20 min incubation at 50ºC in the presence of the detergent brands Omo ® , Campeiro ® and Tide ® , respectively.

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Section: Effect Of Inhibitors and Some Oxidizing Agents On Enzyme Actmentioning

confidence: 98%

Properties of an amylase from thermophilic Bacillus SP.

Carvalho

Corrêa

Silva

et al. 2008

Braz. J. Microbiol.

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“…Ahmed (2008) and Sodhi et al (2005) reported that the increase in moisture level lead to decrease in enzyme production due to decreasing substrate porosity, alteration in substrate particle structure, lowering oxygen transfer, reduction of gas volume and decreasing in microbial growth. Low moisture leads to sub-optimal growth, reduces nutrients and protein solubility as well as effect on swelling of used substrate and facilitates good utilization of substrates by the microorganisms.…”

Section: Effect Of Different Moisture Levels On Cellulase Productionmentioning

confidence: 99%

culture conditions for production of cellulase by Aspergillus tubingensis KY615746 using rice straw waste

El-Nahrawy

Metwally

El-Kodoos

et al. 2017

EBSS

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TWENTY isolates of cellulase producing fungi were isolated from six samples of rotted rice straw which collected from different localities in El-Gharbia Governorate (Basyion), Kafrelsheikh Governorate (Sakha) and El-Dakahlia Governorate (El-Mansoura). On the basis of hydrolysis zone surrounding the colonies, an efficient fungus isolate (F7) for highest cellulolytic activity were chosen. According to morphological and biochemical characteristics as well as 18S rRNA sequence indicated that the isolate belonged to Aspergillus tubingensis KY615746. Effect of culture conditions for production of cellulase enzyme by A. tubingensis were investigated under Submerged Fermentation (SMF) and Solid State Fermentation (SSF) techniques. The optimum conditions for cellulase production by A. tubingensis were the best inoculum size was found to be 3%, pH 4, temperature 30 °C and incubation period 6th day where the reducing sugars attained (0.675, 0.728, 0.731 and 0.913 mg ml -1 ) with maximum activity (0.050, 0.055, 0.053 and 0.063 U ml -1 ), respectively for SMF conditions.On the other hand, the maximum cellulase activity under SSF technique with moisture level 10g : 30ml were (0.16 Ug -), incubation period 9 th day, inoculum size 4 ml:10g, pH 5 and temperature 30 °C where the reducing sugars were (1.412, 1.532, 1.551 and 1.521 mg g -1 ) with maximum activity (0.20, 0.22, 0.23 and 0.23 Ug -1 ), respectively. Based on the results, it may be concluded that rice straw waste can be a potential substrate for produce cellulase by SSF technique.

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“…The activity decreased dramatically at pH 9.0 and 10.0. α-Amylase from B. amyloliquefaciens exhibits maximum activity at pH of 6.0 (Demirkan et al 2005) and the α-amylase of Bacillus sp. PS-7 with optimum pH of 6.5 also maintained high activity at pH range of 5.0-8.0 (Sodhi et al 2005). B. subtilis 65 also produced α-amylase with optimum pH at 6.0 and stable in the pH range of 6.0-9.0 (Hayashida at al.…”

Section: Resultsmentioning

confidence: 99%

Biochemical characterization of a raw starch degrading α-amylase from the Indonesian marine bacterium Bacillus sp. ALSHL3

et al. 2009

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An Indonesian marine bacterial isolate, which belongs to genus of Bacillus sp. based on 16S rDNA analysis and was identified as Bacillus filicolonicus according to its morphology and physiology, produced a raw starch degrading α-amylase. The partially purified α-amylase using a maize starch affinity method exhibited an optimum pH and temperature of 6.0 and 60• C, respectively. The enzyme retained 72% of its activity in the presence of 1.5 M NaCl. Scanning electron micrographs showed that the α-amylase was capable of degrading starch granules of rice and maize. This α-amylase from Bacillus sp. ALSHL3 was classified as a saccharifying enzyme since its major final degradation product was glucose, maltose, and maltotriose.

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Production of a thermostable α-amylase from Bacillus sp. PS-7 by solid state fermentation and its synergistic use in the hydrolysis of malt starch for alcohol production

Cited by 158 publications

References 24 publications

Properties of an amylase from thermophilic Bacillus SP.

Properties of an amylase from thermophilic Bacillus SP.

culture conditions for production of cellulase by Aspergillus tubingensis KY615746 using rice straw waste

Biochemical characterization of a raw starch degrading α-amylase from the Indonesian marine bacterium Bacillus sp. ALSHL3

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