Production of bacterial amylase by &lt;i&gt;Bacillus&lt;/i&gt; species isolated from rice husk dumpsites in Sokoto metropolis, Nigeria

Oyeleke, S. B.; Ibrahim, A. D.; Manga, S. B.; Rabah, Abdullahi Bako; Auta, H.S.; Ladan, F

doi:10.4314/ijbcs.v5i1.68118

Cited by 6 publications

(5 citation statements)

References 6 publications

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“…Among the microflora, Bacillus genus plays an increasingly important role in food and industrial beverage (Grass et al, 2004). Different species of Bacillus can produce several important enzymes such as amylase, cellulase, tannase, pectinase and betaglucosidase (Schallmey et al, 2004;Oyeleke et al, 2011 Sequencing and phylogenetic analysis PCR products were purified and quantified by electrophoresis in 08% (w/v) agarose gel. The 16S rDNA obtained was sent to the sequencing platform of Cochin Eurofins MW operon (France).…”

Section: Introductionmentioning

confidence: 99%

Diversity and enzymatic characterization of Bacillus species isolated from traditional cassava starters used for attiéké production

Kakou¹,

Ollo²,

Boli³

et al. 2017

Int. J. Bio. Chem. Sci

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Fermentation plays an important role in the production of cassava-based foods in West Africa. In Côte d'Ivoire, this step requires the use of a traditional cassava starter. Thus, the objective of this study was to identify and evaluate the enzymatic profile of the different Bacillus species present in these traditional cassava starters. Technique based on the analysis of the 16S rDNA sequence was used for the identification of Bacillus species. Enzymatic activity of different species identified was carried out with API ZYM system. Based on the 16S r DNA sequence analysis, seven species of Bacillus (Bacillus subtilis, Bacillus cereus, Bacillus pumilus, Bacillus amyloliquefaciens, Bacillus methylotrophicus, Bacillus vallismortis and Bacillus toyonensis) were identified. B. subtilis was the most identified species with a frequency of 30% followed by B. amyloliquefaciens (18%), B. methylotrophicus (10%), B. cereus (6%), B. toyonensis (6%), B. vallismortis (4%) and B. pumilus (4%). Many of these species have been able to produce osidases, phosphatases, lipases and proteases. Seventeen enzymes from these different enzyme groups were synthesized by the identified Bacillus species. The dominant and enzyme-producing species could be used for the development of a starter culture.

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Section: Introductionmentioning

confidence: 99%

Diversity and enzymatic characterization of Bacillus species isolated from traditional cassava starters used for attiéké production

Kakou¹,

Ollo²,

Boli³

et al. 2017

Int. J. Bio. Chem. Sci

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“…Both isolates were found to be Gram Positive rod shaped spore forming bacteria. The results of biochemical characteristics of both isolates were compared with results obtained by Oyeleke et al, (2011) and Umayaparvathi et al, (2013) through which the author confirmed the bacterial identity as a Bacillus lichniformis and Bacillus cereus. Similar to our results, Narayanan et al, (2020) also identified B. cereus NDRMN001 from polluted lake soil samples which has the potential to yield 33.19 gm/ L of PHB with fine quality and quantity in a short duration by utilizing cheap nutritional factors.…”

Section: Identification Of Prominent Phb Producing Isolatesmentioning

confidence: 68%

Study of Bacterial Biopolymer Production by Bacillus Species

Mhatre¹,

Naik²

2022

Int.J.Curr.Microbiol.App.Sci

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Modern world can‘t be imagined without plastics due to their vast applications in contemporary life. All the plastic products which are available in market are made up of Petrochemical based synthetic plastics. Such plastics are much difficult to biodegrade which results in its wise accumulation in environment and affects biogeochemical cycles enormously. However, Bioplastics made up of Polyhydroxybutyrate (PHB) provide a better alternative to life threatening petrochemical plastics. PHB is a natural biopolymer produced by numerous bacteria by using different substrates and easy to extract. Thus on nature’s demand the author was performed an experiment with the aim isolate PHB producing bacteria form natural environment and optimized the PHB producing capability of selected isolates. Among twenty two bacterial isolates, five isolates were showed prominent PHB production at 37°C in presence of glucose and sucrose as a carbon source while peptone a nitrogen source in medium with pH 7.0. The isolates which showed more than 50% PHB production were identified as Bacillus licheniformis and Bacillus cereus. PHB polymer production by isolate was confirmed by UV spectrophotometer analysis.

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“…The solution was filtered using a cheesecloth and the filtrate was centrifuged at 2000 rpm for 5 min. The decanted supernatant was used as the crude enzyme extract [17,18].…”

Section: Enzyme Extractionmentioning

confidence: 99%

Activity of α-amylase Produced by Aspergillus niger at Different pH, Temperature and Incubation Time Using Solid-state Fermentation Process of Corn and Wheat Wastes

Makeri

Bala

Wante

et al. 2021

AJB2T

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In Nigeria, agro by-products have not been fully utilized by many and often discarded at the dumping site. This anthropogenic activity is contributing to an increase in pollution and is a threat to public health. Environmental sustainability requires the wise use of resources that include agro by-products. Therefore, there is a need to utilize the agro by-product for the production of enzymes such as α-amylase. α -amylase is one of the important extracellular enzymes with several uses. The development of suitable technology to produce enzymes at a very lower cost is significant. The solid-state fermentation (SSF) process using corn and wheat wastes as a substrate have been utilized. In this study, Aspergillus niger from abattoir effluent was identified, isolated and used for the production of an enzyme (α-amylase). The study evaluated the effect of temperature, pH and incubation period on the activities of α-amylase produced by Aspergillus niger. The activity of α-amylase was found to be higher at pH 6.5 and temperature above 50oC. At 4 days incubation of the solid-state fermentation of corn and wheat wastes, α-amylase activities produced were 90.61 Unit/mL and 87.34 Unit/mL respectively. Also in this study, 3-dimensional presentation of the pH, temperature and incubation time were evaluated. The result presented an optimal condition for amylase activity produced by Aspergillus niger.

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Production of bacterial amylase by <i>Bacillus</i> species isolated from rice husk dumpsites in Sokoto metropolis, Nigeria

Cited by 6 publications

References 6 publications

Diversity and enzymatic characterization of <i>Bacillus</i> species isolated from traditional cassava starters used for <i>attiéké</i> production

Diversity and enzymatic characterization of <i>Bacillus</i> species isolated from traditional cassava starters used for <i>attiéké</i> production

Study of Bacterial Biopolymer Production by Bacillus Species

Activity of α-amylase Produced by Aspergillus niger at Different pH, Temperature and Incubation Time Using Solid-state Fermentation Process of Corn and Wheat Wastes

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