Thermostable α-amylase production by an extreme thermophile Bacillus thermooleovorans

Narang, S. K.; Satyanarayana, T.

doi:10.1111/j.1472-765x.2001.00849.x

Cited by 17 publications

(18 citation statements)

References 10 publications

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“…The effect of glycine, tryptophan, peptone, tryptone, lysine and yeast extract supplementation of the production medium on enzyme production was studied. Starch and tryptone have been reported to be the ideal carbon and nitrogen sources, respectively [17] . The amylase synthesis by several microorganisms has been correlated to the presence or absence of different nitrogen sources and various amino acids in the growth medium.…”

Section: Resultsmentioning

confidence: 99%

A Thermostable α-Amylase Producing Natural Variant of Bacillus spp. Isolated From Soil in Iran

Rasooli¹,

Astaneh²,

Borna³

et al. 2008

American J. of Agricultural and Biological Sciences

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Thermophilic processes appear more stable, rapid and less expensive and facilitate reactant activity and product recovery. Amylases have a quarter of the world enzyme market and thermostable α-amylases possess extensive commercial applications. Since little work has been done on strain isolation, growth and enzyme yield optimization, the level of thermophilic enzyme production remains relatively low. Therefore, large scale exploitation of thermophiles requires further intensive and integrated work. The present study describes isolation of an α-amylase producing bacillus from soil. The isolated bacillus was identified and named as Bacillus licheniformis Shahed-07. The strain was cultured in liquid media to produce α-amylase. The enzyme production conditions of the newly isolated bacillus revealed that the maximum enzyme production after 26 h of cultivation at pH 7.0 and 50°C. 0.5% tryptophan in production medium enhanced the enzyme productivity to two fold whereas peptone and lysin at 0.5% level showed a strong repression. Crude α-amylase characterization revealed that optimum activity was at pH 7.5 and 70°C. The crude enzyme was stable for 24 h at pH range of 6-7 at 70°C. Enzyme activity increased with temperature within the range of 40-70°C. The Bacillus licheniformis Shahed-07 strain produced thermostable α-amylase with characteristics suitable for application in starch processing and food industries.

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Section: Resultsmentioning

confidence: 99%

A Thermostable α-Amylase Producing Natural Variant of Bacillus spp. Isolated From Soil in Iran

Rasooli¹,

Astaneh²,

Borna³

et al. 2008

American J. of Agricultural and Biological Sciences

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“…The utilization of soluble starch for the production of reasonable amount of extracellular amylase was previously reported by Tiwari et al (2014) and Khusro and Aarti (2015). In contrary to this, Narang and Satyanarayana (2001), and Vijayaraghavan et al (2015) demonstrated the increased amylase yield in the presence of lactose and fructose, respectively, from respective bacterial sources. In the present investigation, among eight nitrogen sources tested, yeast extract (organic nitrogen source) depicted the maximum yield of extracellular amylase.…”

Section: Discussionmentioning

confidence: 40%

Goat dung as a feedstock for hyper-production of amylase from Glutamicibacter arilaitensis strain ALA4

Aarti¹,

Khusro²,

Agastian³

2017

Bioresour. Bioprocess.

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Background:In modern times, bacteria-associated products; especially enzymes are gaining immense interest among worldwide researchers. Among several enzymes, amylases are of great significance in bioprocess engineering. This investigation was aimed to optimize the amylase production from Glutamicibacter arilaitensis strain ALA4 using goat dung as an inexpensive substrate in solid-state fermentation.Results: Amylase production was initially improved by optimizing physical factors and medium components by one factor at a time method. Two-level full factorial design (2 5 factorial matrix) was applied to screen the selected variables using first-order polynomial model. Parameters such as incubation temperature, moisture, starch, and yeast extract affected the amylase activity significantly (P < 0.05). Central composite design at N = 30 was further employed to evaluate the optimum levels of these variables by a second-order polynomial equation. Maximal amylase activity of 4572.53 ± 41.71 U/g was estimated in the goat dung medium supplemented with 100% moisture, 1% (w/w) starch, and 1% (w/w) yeast extract, being incubated at 40 °C. The optimized parameters revealed approximately twofold increment in the amylase yield (R 2 0.9169) with respect to the original medium. The amylase showed stability at high pH and temperature up to 4 h of incubation with residual activities of 52.32 ± 2.2 and 46.12 ± 3.3%, respectively. Additionally, the enzyme revealed resistant property not only towards various metal ions and organic solvents but also surfactants and inhibitors. Most importantly, the amylases obtained from strain ALA4 depicted remarkable tolerance to commercially available various detergents. Conclusions:This study reports first reference on the hyper-production of amylase from G. arilaitensis using goat dung as the low-cost agro-waste medium. G. arilaitensis strain ALA4 may be utilized for wide spread applications in several bioprocess industries due to the high stability of its amylase towards diversified pH, temperature, solvents, surfactants, and detergents.

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“…IMD 435 21. Narang and Satyanarayana (2001) reported 2% starter culture for maximum α‐amylase production from Bacillus thermooleovorans 24. In a shake flask culture KCC103 required adequate agitation as it is aerobic but at high shaking speed above 200 rpm growth and α‐amylase production were reduced, which may be due to shear stress.…”

Section: Discussionmentioning

confidence: 99%

Optimization of medium and process parameters for a constitutive α‐amylase production from a catabolite derepressed Bacillus subtilis KCC103

Rajagopalan

Krishnan

2008

J of Chemical Tech & Biotech

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BACKGROUND: In Bacillus subtilis KCC103 α-amylase is hyper-produced and not catabolite repressed by glucose. Various sugars, raw starches and nitrogen sources were tested for their repression effect on α-amylase synthesis. Enhancement of α-amylase production by supplementing micronutrients and surfactants was studied. Using optimized medium, process parameters were optimized for improved α-amylase production.

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Thermostable α-amylase production by an extreme thermophile Bacillus thermooleovorans

Cited by 17 publications

References 10 publications

A Thermostable α-Amylase Producing Natural Variant of Bacillus spp. Isolated From Soil in Iran

A Thermostable α-Amylase Producing Natural Variant of Bacillus spp. Isolated From Soil in Iran

Goat dung as a feedstock for hyper-production of amylase from Glutamicibacter arilaitensis strain ALA4

Optimization of medium and process parameters for a constitutive α‐amylase production from a catabolite derepressed Bacillus subtilis KCC103

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