Co-production of α-amylase and β-galactosidase by Bacillus subtilis in complex organic substrates

Konsoula, Zoi; Liakopoulou-Kyriakides, M.

doi:10.1016/j.biortech.2005.11.001

Cited by 99 publications

(55 citation statements)

References 23 publications

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“…The amylase from Bacillus subtilis BMT4i was stable in a range of pH 4.0-8.0 for 24 h and at pH 10.0 approximately 45% of its activity was retained (Figure 2). For most Bacillus subtilis strains, the pH optima and stability of α-amylase has been reported to be the range of pH 6.0 to 7.0 [3,36,[37][38][39]. Our results are consistent with these findings.…”

Section: Effect Of Ph On the Activity And Stability Of α-Amylasesupporting

confidence: 92%

Production, Partial Purification and Characterization of α-Amylase from High Molecular Weight Polycyclic Aromatic Hydrocarbons (HMW-PAHs) Degrading Bacillus subtilis BMT4i (MTCC 9447)

Lily¹,

Bahuguna²,

Bhatt³

et al. 2012

Turk J Bioch

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Section: Effect Of Ph On the Activity And Stability Of α-Amylasesupporting

confidence: 92%

Production, Partial Purification and Characterization of α-Amylase from High Molecular Weight Polycyclic Aromatic Hydrocarbons (HMW-PAHs) Degrading Bacillus subtilis BMT4i (MTCC 9447)

Lily¹,

Bahuguna²,

Bhatt³

et al. 2012

Turk J Bioch

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“…Malhotra et al (2000), Ul-Haq et al (2003) and Parakash et al (2009) similarly found that the production of α-amylase was higher in the presence of soluble starch, and it was greatly inhibited in the presence of wheat starch. Konsula & Liakopoulou-Kyriakides (2007) found that the extracellular α-amylase produc- tion decreased in the presence of wheat flour.…”

Section: Dsm 2641 and Anoxybacillus Pushchinoensis Dsm 12423mentioning

confidence: 99%

Isolation and production of thermostable α-amylase from thermophilic Anoxybacillus sp. KP1 from Diyadin hot spring in Ağri, Turkey

Bekler

Güven

2014

Biologia

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A novel amylolytic enzyme producing thermophilic bacterial strain KP1 from the Diyadin hot spring water in Agri, Turkey, was isolated in the present study. Phylogenetic analysis based on the partial 16S rRNA gene, biochemical and physiological tests revealed that the strain KP1 belongs to the genus Anoxybacillus. The pH and temperature optima for the α-amylase production by Anoxybacillus sp. KP1 were 8.0 and 50• C, respectively, where the maximum growth was obtained at the 28 th hour of incubation and the highest α-amylase activity was obtained at the 40 th hour of incubation (8979.6 U/mL). The optimum pH and temperature for the enzyme activity were 8.0 and 60• C, respectively. The maximum α-amylase production was secreted in the presence of 2% (w/v) soluble starch (10837.7 U/mL). Among the various organic and inorganic nitrogen sources tested, while keeping the beef extract concentration constant, casamino acid (14310.6 U/mL), urea (14126 U/mL), and tryptone (13217.2 U/mL) at a concentration of 2% gave the maximum α-amylase production. The enzyme activity was enhanced in the presence of 1.5 mM Mn 2+ (123%), whereas it was strongly inhibited 1.5 mM by Hg 2+ . Inhibition by 89% was obtained also with sodium dodecyl sulphate (1%). The enzyme was found to be relatively stable at a range of pH and temperature.

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“…Bacillus sp. meningkatkan pertumbuhan tanaman dengan melenyapkan atau mengendalikan patogen dengan aktivitas antimikrobial yang unik termasuk menghasilkan antibiotik (Awais et al, 2007) dan toksin (Mukry et al, 2010), serta enzim hidrolisis seperti α-amylase dan β-galactosidase yang dapat meningkat pada substrat seperti jagung, gandum, dan beras dibandingkan dengan medium yang komersial (Konsoula & Liakopoulou-Kyriakides, 2007).…”

Section: Pengujian Penghambatan B Subtilis In Vitrounclassified

Enzim Amilase Sebagai Komponen Antagonis Bacillus Subtilis B315 Terhadap Ralstonia Solanacearum Kentang

Prihatiningsih¹,

Djatmiko²

2016

JURNAL HAMA DAN PENYAKIT TUMBUHAN TROPIKA

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Enzyme amylase as an antagonist component of Bacillus subtilis B315 against potato Ralstonia solanacearum. One of the antagonist mechanism of Bacillus subtilis B315 is that it produced secundary metabolites. Enzyme amylase is produced by B. subtilis B315 as a secondary metabolite. The aims of the research were: (1) to test mechanism of antagonistics by B. subtilis B315 against potato Ralstonia solanacearum and (2) The activity of antibiosis was tested by amylase activity enzyme and than it was analyzed using FTIR (Fourier Transform-infra Red). Result of the research showed that B. subtilis B315 could suppress R. solanacearum growth with 14 mm inhibition zone. Antibiosis activity of B. subtilisB315 as biological agents was showed by the production of amylase enzyme by activity of 0,802 unit/ml. Analysis by FTIR was showed by the production of compound group of alkane, aldehyde, ketones, carboxylic acid, esther, amina, and amida. PENDAHULUANBacillus subtilis mewakili bakteri Gram positif sebagai contoh mikroba antagonis yang berperan sebagai agensia pengendali hayati. B. subtilis adalah bakteri antagonis yang diketahui mampu mengendalikan beberapa patogen baik jamur maupun bakteri, dengan cara menghambat pertumbuhannya (Chen et al., 2012). Bakteri patogen yang telah diketahui terhambat pertumbuhannya oleh B. subtilis adalah Xanthomonas oryzae pv. oryzae dan Ralstonia solanacearum (Agustiansyah et al., 2013).

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Co-production of α-amylase and β-galactosidase by Bacillus subtilis in complex organic substrates

Cited by 99 publications

References 23 publications

Production, Partial Purification and Characterization of α-Amylase from High Molecular Weight Polycyclic Aromatic Hydrocarbons (HMW-PAHs) Degrading Bacillus subtilis BMT4i (MTCC 9447)

Production, Partial Purification and Characterization of α-Amylase from High Molecular Weight Polycyclic Aromatic Hydrocarbons (HMW-PAHs) Degrading Bacillus subtilis BMT4i (MTCC 9447)

Isolation and production of thermostable α-amylase from thermophilic Anoxybacillus sp. KP1 from Diyadin hot spring in Ağri, Turkey

Enzim Amilase Sebagai Komponen Antagonis Bacillus Subtilis B315 Terhadap Ralstonia Solanacearum Kentang

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