Enhanced Production and Extracellular Activity of Commercially Important Amylolytic Enzyme by a Newly Isolated Strain of Bacillus. sp. AS-1
Journal Title: Türk Biyokimya Dergisi/Turkish Journal of Biochemistry - Year 2006, Vol 31, Issue 3
Abstract
Studies on the optimum conditions for the production of α-amylase were carried out with a newly isolated bacterial strain of bacillus sp.AS-1. The optimum temperature for amylase production was detected as 35°C. α -Amylase production occurred at pH 5.0-9.0 with a maximum at pH 7.0. The optimal pH and temperature values for extracellular activity were 7.5 and 50°C respectively. Effect of different salts were noted and it was found that CaCl2 with concentration of 0.2g/l played an important role for optimum production and stability of alpha amylase in the fermentation medium. Starch with a concentration of 20 g/l was a good source for the enzyme synthesis. The levels of the α-amylase production detected in culture supernatants varied greatly with the type of carbon source used. Lactose, soluble starch and glucose stimulated α-amylase production. Effect of different nitrogen sources revealed that peptone increase the enzyme yield. The concentration of yeast extract was an important factor for the α-amylase synthesis by the isolate. The activity of the enzyme increased between 2 and 4 g/l yeast extract concentrations with an optimum of 4 g/l. The optimal concentration of peptone for the production of α- amylase was detected as 10g/l.
Authors and Affiliations
Shah Qader, Saeeda Bano, Afsheen Aman, Nomad Syed, Abid Azhar
Keywords
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- EP ID EP107438
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