Culture Conditions for Production of Thermostable Amylase by
            <i>Bacillus stearothermophilus</i>

Srivastava, Rai Ajit K.; Baruah, J. N.

doi:10.1128/aem.52.1.179-184.1986

Cited by 81 publications

(40 citation statements)

References 7 publications

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“…This behavior is attributed to the structure of functional groups in the active site, which seem to be basic and react with the hydrogen ion, resulting in deformation of the enzyme active site. These results are in agreement with those of Srivastava and Baruah [23] for the growth of G. stearothermophilus, who reported complete deactivation at pH 4.0. However, there are other α-amylases that have an optimum pH in the acidic range.…”

Section: Effect Of Temperature and Phsupporting

confidence: 93%

“…On the other hand, olive oil and glycerol were the less effective sources for carbon. These results are in agreement with those of Srivastava and Baruah [23], who used this microorganism to produce amylase and found that starch was one of the most suitable carbon sources in addition to lactose. Based on these results starch was chosen as the carbon source in the medium in most of the subsequent experiments.…”

Section: Effect Of Culture Condition On Cell Densitysupporting

confidence: 92%

“…Yeast and beef extract, in addition to sodium nitrate, were the most effective nitrogen sources, whereas ammonium compounds and urea inhibited the growth and the enzyme activity. Srivastava and Baruah [23] used only some amino acids and some nucleotides as nitrogen sources for G. (B.)…”

Section: Effect Of Culture Condition On Cell Densitymentioning

confidence: 99%

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Production and characterization of thermostable α‐amylase by thermophilic Geobacillus stearothermophilus

Al-Qodah

2006

Biotechnology Journal

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Studies on the alpha-amylase-producing thermophilic bacterium isolated and identified from a hot spring in Jordan and designated as Geobacillus stearothermophilus JT2 were carried out. The optimum conditions for growth and enzyme production were pH 7 and 55 degrees C. The study of the kinetics of cellular growth indicated a mu(max) of 0.22/h, a K(s) of 1.2 g/L, a tau(d) of 3.15 h and a Y(x/s) of 0.43 g cell/g starch. In addition, the activation energy for growth and death were estimated and found to be 30.5 and 210 J/mol, respectively. The effect of different carbon and nitrogen sources on the cellular growth was tested.

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Section: Effect Of Temperature and Phsupporting

confidence: 93%

Section: Effect Of Culture Condition On Cell Densitysupporting

confidence: 92%

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Production and characterization of thermostable α‐amylase by thermophilic Geobacillus stearothermophilus

Al-Qodah

2006

Biotechnology Journal

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“…Maximum growth was obtained at 55 "C and maximum amylase was produced at 50 "C. The amylase was found to be stable between pH 6.0to 11.0.The media composition and cultural conditions play key roles on the production of thermostable a-amylase by Bacillus spp. (Chandra et al 1980, SRIVASTAVA andBARUAH 1986). Optimization of cultural condition for maximum production of emzyme is obligatory for each strain.…”

mentioning

confidence: 99%

Optimization of alkaline amylase production by thermophilic Bacillus stearothermophilus AN 002

Bezbaruah¹,

Gogoi²,

Pillai³

1994

J. Basic Microbiol.

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Bacillus srearothermophilus AN 002 secreted thermostable alkaline amylase into a liquid growth medium containing 2 g/l starch. Amylase activity was highest at early stationary phase of growth. Among the various carbohydrates tested maximum amylase production was obtained with starch. When starch was replaced by other carbon sources, amylase production was reduced. Peptone and corn steep liquor (CSL) were the ideal nitrogen sources for amylase production by this strain. Of the phosphate sources tested, (NH,),HPO, showed best restults. Amylase production was highest in a laboratory fermenter at a initial p H of 6.5 and a t a constant p H of 7.0. The optimum aeration and agitation for amylase production were 0.66 v/v/m and 400 rev/min, respectively. Maximum growth was obtained at 55 "C and maximum amylase was produced at 50 "C. The amylase was found to be stable between pH 6.0 to 11.0.The media composition and cultural conditions play key roles on the production of thermostable a-amylase by Bacillus spp. (Chandra et al. 1980, SRIVASTAVA andBARUAH 1986). Optimization of cultural condition for maximum production of emzyme is obligatory for each strain. COLEMAN and GRANT (1966) reported that glucose and glycerol added to growing culture of B. amyloliquefaciens did not cause catabolic repression on amylase synthesis. SAITO and YAMAMOTO (1975), MEERS (1972) and CHANURA et al. (1980) observed that ?-amylase production was repressed by low molecular weight metabolizable sugars. The stimulatory effect of complex nitrogen source is attributed to their content of certain growth factors or enzyme inducers, suitable combination of amino acids, trace elements and vitamins. High amylase activities of Bacilluspolymyxa were obtained in media containing starch and peptone (GRIFFIN and FOGARTY 1973). The complex nitrogen sources eg. peptone or corn steep liquor (CSL), strongly repressed the synthesis of amylolytic enzymes in Trichoderma viride (SCHELLART et al. 1976). Casein, ground nut protein and CSL served as good nitrogen sources for the production of a-amylase from Aspergillus niger (RAMACHAN-DRAN er al. 1979). Phosphates are known to be effective stimulators for amylase production (FUKUMOTO et al. 1957).These observations obviously lead one to investigate about the nutritional requirements of different strains for the production of a-amylase. BEZBARUAH et al. (1991) reported earlier that a strain of B. stearothermophilus AN 002 produces thermostable a-amylase which has an extremely broad pH range, 6 to 11 (optimum pH 9.5) and temperature range 55 to 85 "C (optimum at 80 'C) for amylase activity. In this communication an ideal cultural condition for the production of a-amylase by B. s t~~r~t~e r~o p h i~t~~~ AN 002 is reported. Materials and methodsMicroorganism and culture conditions: Isolation of B. stearothermophilus AN 002 and its maintenance have been described earlier (BEZBARUAH et a/. 1991). Unless otherwise stated the aniylase production medium was of the following composition (g/l): Starch (BDH), 2; peptone (DIFCO), 5...

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“…Microorganisms have become the organism of choice for amylase production due to advantages like high availability, ease of handling and manipulation, cheap nutrient requirement and favorable growth conditions over other production methods [1,4]. Several Bacillus species like B. stearothermophilus [5], B. subtilis [6], B. licheniformis [7] and B. amyloliquefaciens [8] are renowned alpha amylase producers, and have been exploited widely due to their rapid growth rates, their capability to secrete prolific amount of proteins and general handling safety [9][10][11]. Several mutation studies have been carried out to achieve higher production of the enzyme as compared to the wild bacterial strains [12][13][14].…”

Section: Introductionmentioning

confidence: 99%

Comparative study of alpha amylase producing mutated and unmutated Ba-cillus strains by taking cost effective measures

Ramzan

Chaudhry²,

Bashir³

et al. 2019

PAB

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Bacillus species is considered as most appropriate bacterial specie for extracellular production of alpha amylase at commercial level. The alpha amylase is in high demand in a lot of food, beverage, and textile industries. In recent years, researchers have made many attempts to scale up the production of alpha amylase by using various strategies. The current study deals with the isolation, identification of Bacillus species and evaluation of their alpha amylase activity by random mutagenesis. Amylase producing bacteria were isolated from soil sample and further categorized via 16S rRNA technique. Random mutagenesis technique (MNNG and UV radiation) was employed to enhance the production of an enzyme. Mutants were then assessed for alpha amylase production via solid state fermentation using different agro-industrial waste, i.e. potato peels, apple peels, banana peels, wheat bran and rice husk. Different parameters such as incubation temperature, incubation period and pH were optimized to obtain maximum yield. Optimum amylase production (207.84U/ml) was obtained after 48 hours of incubation at 37°C by using MNNG mutant and potato peels. This study reveals that Bacillus cereus has the potential of alpha amylase production. It further suggests that secretion of alpha amylase can further be maximized by improving the strain genetically and optimizing the fermentation conditions.

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Culture Conditions for Production of Thermostable Amylase by Bacillus stearothermophilus

Cited by 81 publications

References 7 publications

Production and characterization of thermostable α‐amylase by thermophilic Geobacillus stearothermophilus

Production and characterization of thermostable α‐amylase by thermophilic Geobacillus stearothermophilus

Optimization of alkaline amylase production by thermophilic Bacillus stearothermophilus AN 002

Comparative study of alpha amylase producing mutated and unmutated Ba-cillus strains by taking cost effective measures

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