Bacillus Spp. Amylase: Production, Isolation, Characterisation and Its Application

Abstract

Amylase is one of the leading enzymes used in industry from decades. The preliminary function of this enzyme is the hydrolysis of the starch molecule into glucose units and oligosaccharides. Amylases have spectacular application in broad spectrum of industries such as food, detergent, pharmaceutical and fermentation industries. Among different type of amylases α-amylase is in utmost demand because of its striking features. This particular enzyme is a good substitute over the chemicals catalyst used in industries. α-amylases can be acquired from different sources such as microorganism, animals and plants. Microorganisms are the major source of production of amylase because of the ease of availability, manipulation and operation. The starch converting enzymes is basically generated using submerged fermentation. Some of the prominent characteristics of amylase are its mode of action, substrate specificity and operating condition (temperature and pH). Amylases from different bacterial sources contribute differently to the particular trait of the enzyme. Bacillus amylases have been studied and applied so far because of their robustness in nature and easy accessible pure form of it. Thus this makes it more specific and fit for distinct application in the industry. The purpose of this manuscript was the comparative analysis of the physical and chemical features of α amylases from Bacillus species. It also focuses on the unique characteristics of this enzyme and their industrial applications.

Hydrolytic activity of amylase produced in solid - state fermentation by a local isolate of Aspergillus niger

“…This pH range shows the versatility of the enzyme for several process conditions. These optima observed indicated the enzyme was at its satisfactory conformation (Sachdev et al, 2016). Kumar and Duhan (2011) and Alva et al (2007) reported similar pH ranges of (4.2 and 8.4) and (5.8 and 9) for Aspergillus niger MTCC -104 and Aspergillus sp JG112 amylases respectively.…”

“…The effect of temperature on the activity of amylase showed that the enzyme activity increased progressively with an increase in temperature from 30 o C (16.73 U/ml-min) to a maximum of 28.41 U/ml-min at 60 o C (Figure 2). Reduction in amylase activities was observed at temperatures below 60 o C. The decrease in amylase activity may be attributed to the disruption of the secondary, tertiary and quaternary bonds of the amylase enzyme (Sachdev et al, 2016;Schokker et al, 1998). An optimum temperature of 70 o C was recorded for an amylase produced by Aspergillus niger on yam peels (Uguru et al, 1997).…”

Production Optimization and Industrial Applications of Amylase From Indigenous Bacterial Species Using Banana Peels

“…Amylases useful for various industrial applications were previously isolated from Bacillus strains that can utilize agro-waste carbon sources and showed activity at wide range of temperature and pH [15]. In this study, we have identified two amylase producing bacterial strains, B. megaterium and E. auranticum from enriched soil.…”

Changes Occurring in Spontaneous Maize Fermentation: An Overview

“…Bacillus spp. bacteria, commonly isolated from fermented maize products, are beneficial as well for the fermentation process due to the production of amylase [90], and particularly of α-amylases, which convert starch to glucose for microorganisms lacking in these enzymes, such as S. cerevisiae [91].…”