Citation: Suribabu K, Lalitha Govardhan T, Hemalatha KPJ (2014) Strain Improvement of Brevibacillus borostelensis R1 for Optimization of α-Amylase Production by Mutagens. J Microb Biochem Technol 6: 123-127. doi:10.4172/1948-5948.1000132 Copyright: © 2014 Suribabu K, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited AbstractPhysical and chemical mutagens are promising and are used for screening of high yielding strains. The exponential increase in the application of amylases in various fields has placed stress and demand in both qualitative improvement and quantitative enhancement through strain improvement. Ultraviolet light exerts its mutagenic effect by exciting electrons in molecules. The potent UV mutants which showed more than 20 mm zone of starch hydrolysis were screened and selected at 42% of survival time at 80minutes of exposure. The wild strain with fixed parameters yielded (3000 U/ml). The major findings of the strain improvement were out of ten mutants isolated, two (UV-3 and UV-10) showed 3000-4000 U/ml of amylase activity. The % of survival of Brevibacillus borstelensis R1 in Pikovskaya's medium was 25.75% at 120 minutes of exposure. Ten mutants (HNO 2 -10, HNO 2 -30, EMS-4, EtBr-40, EtBr-50, Acr-1, Acr-20, Acr-30, Acr-4 and 5′-FU-50) out of fifty mutants isolated showed 3000-4300U/ml of amylase activity, which was higher than the wild strain. The potent Bacillus species screened from marine water was Brevibacillus borstelensis R1. The α-amylase was found to be useful in bakery, food, fodder for poultry, automation dishwashing and laundry industries.

Bacteria have been regarded as treasure of many useful enzymes viz., amylases, proteases, lipases, hydrolases and reductases. Among them amylolytic enzymes have great biotechnological applications and economic exploitations. The production of α-amylases by fermentation had been thoroughly investigated and shown to be affected by a variety of physicochemical factors, such as the composition of the growth medium, the type of strain, cell growth, methods of cultivation, inoculum concentration, time of incubation, pH, temperature, salinity, carbon, nitrogen and mineral sources. The present study was carried out to optimize the α-amylase production of Brevibacillus borstelensis R1 using ten different media viz., Nutrient broth, Luria Bertain broth, Clarks & Lub medium, Pikovskaya's medium, Tendler's non-synthetic medium, Amylase production medium, Soluble starch beef extract medium, Soybean casein digest medium, Yeast extract peptone dextrose glucose medium and Tryptone glucose beef extract medium. Among these ten media, Pikovskaya's (PK) medium proved to be optimal for α-amylase production (1861±17U/ml). The optimized α-amylase production in PK medium by submerged fermentation (SmF) was subjected to varying physical parameters such as 24hrs incubation time, 2% inoculum size, 37 0 C, pH 7.0 and 1% NaCl. Alpha-amylase produced by B.borostelensis R1 have many applications in starch processing, desizing of textiles, paper sizing, detergent additive, bread improvement, ethanol production, sewage treatment, effluent treatment and other fermentation processes.

The structure INTRODUCTION and cytochemistry Of the neurosecretory in the cerebral The importance of neurosecretory (NS) cells in insects has considerably increased in recent years because of their role in many physiological activities. I n the last and ventral ganglia (Insect a : Coleop t er a) few-decades 3 number of investigators have extensively studied the neurosecretory system in a variety of insects. \VEYER (1935) described for the first time the NS