Effect of the medium composition on formation of amylase by Bacillus sp

Santos, Eliana de Oliveira.; Martins, Meire Lélis Leal

doi:10.1590/s1516-89132003000100018

Cited by 34 publications

(15 citation statements)

References 19 publications

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“…The activity of the α-amylase showed increased with increase in the substrate concentration ( Figure 6); different from the earlier reports that starch concentration beyond 1% in medium did not increase the enzyme production (17). Figure 6.…”

Section: Effect Of Substrate Concentration On Enzyme Activitycontrasting

confidence: 60%

Comparative study on production of α-Amylase from Bacillus licheniformis strains

Divakaran¹,

Chandran²,

Chandran³

2011

Braz. J. Microbiol.

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Alpha amylase (α-1, 4-glucan-glucanhydrolase, EC 3.2.1.1), an extracellular enzyme, degrades α, 1-4 glucosidic linkages of starch and related substrates in an endo-fashion producing oligosaccharides including maltose, glucose and alpha limit dextrin (7). The present study deals with the production and comparative study of production of α-amylase from two strains of Bacillus licheniformis, MTCC 2617 and 2618, by using four different substrates, starch, rice, wheat and ragi powder as carbon source by submerged fermentation. The effect of varying pH and incubation temperature, activator, inhibitor, and substrate concentration was investigated on the activity of α-amylase produced by MTCC strain 2618. The results shows that the production of the α-amylase by the B.licheniformis strain MTCC 2618, using four different substrates were found to be maximum (Starch 3.64 IU/ml/minutes, Rice powder 2.93 IU/ml/minutes, Wheat powder 2.67 IU/ml/minutes, Ragi powder 2.36 IU/ml/minutes) on comparing the enzyme production of two strains. It was also observed that the maximum production was found on the 3 rd day (i.e. 72 hr) and characterization of crude enzyme revealed that optimum activity was at pH 7 and 37°C.

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Section: Effect Of Substrate Concentration On Enzyme Activitycontrasting

confidence: 60%

Comparative study on production of α-Amylase from Bacillus licheniformis strains

Divakaran¹,

Chandran²,

Chandran³

2011

Braz. J. Microbiol.

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“…strain, an actinomycete isolated from yam bean, when starch and urea were used as substrates, after 3 fermentation-days. Santos and Martins (2003) observed high values for amylase activity (350 U.mL -1 ) produced by Bacillus sp. when starch 1.0% (w/v), yeast extract 0.5% (w/v) and peptone 1.0% (w/v) were used as substrates.…”

Section: Enzymatic Productionmentioning

confidence: 89%

Production of α-amylase from Streptomyces sp. SLBA-08 strain using agro-industrial by-products

Santos

Teles

Campos

et al. 2012

Braz. arch. biol. technol.

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“…Microbiol., 10 (9): 393-420, 2015 supplied oxygen for the cultivation of these particular strains in the fermentation medium. Agitation rates in the range of 100-250 rpm have also been reported for the production of alpha amylases (Vijayalakshmi et al, 2012;Santos and Martins, 2003). Incubation period is one of the most important parameter in metabolic activity and growth of bacteria.…”

Section: Bacillus Mojavensis Strain Mn43mentioning

confidence: 98%

Molecular Identification of Newly Isolated Bacillus Strains from Poultry Farm and Optimization of Process Parameters for Enhanced Production of Extracellular Amylase Using OFAT Method

Khusro¹,

Aarti²

2015

Research J. of Microbiology

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Bacillus sp. has been used as attractive and efficient industrial organisms in the last few decades due to their rapid growth rates and their potential to secrete extracellular enzymes into the medium. Amylase obtained from bacteria has gained immense interest due to its biotechnological potential in various industries. The aim of this experimental context was to isolate novel strains of Bacillus sp. from poultry farm, screening and optimization of different parameters for the enhanced production of extracellular amylase using traditional OFAT method (One Factor At a Time). Five hyperamylase producing Bacillus strains were identified after preliminary screening of poultry feces soil sample. The strains were showing maximum amylase production at pH ranging from 6-9. On the other hand strains were showing more enzyme activity at 35 and 45°C. The agitation speed of 130 and 150 rpm was found to be suitable for maximum enzyme production by Bacillus sp. The amylase activity of each isolate was reduced with increase in incubation time from 24-96 h. Starch and yeast extract were found to be the suitable carbon and nitrogen source in order to enhance the enzyme production. The enzyme obtained from the isolates was stable upto 60°C and pH 9.0 for 4 h of incubation. Percentage GC-content of 16S rRNA sequences showed a significant effect on amylase production at high temperature. The present study clearly indicates that amylase production was 2 fold higher when optimized conditions were used. The crude amylase obtained from the isolates showed stability at high temperature and pH. As to the best of our knowledge this present investigation makes a novel contribution to research on amylase production from new Bacillus strains of poultry farm by demonstrating the isolation, molecular characterization and enhanced amylase activity at optimal conditions using OFAT method.

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Effect of the medium composition on formation of amylase by Bacillus sp

Abstract: ABSTRACT

Cited by 34 publications

References 19 publications

Comparative study on production of α-Amylase from Bacillus licheniformis strains

Comparative study on production of α-Amylase from Bacillus licheniformis strains

Production of α-amylase from Streptomyces sp. SLBA-08 strain using agro-industrial by-products

Molecular Identification of Newly Isolated Bacillus Strains from Poultry Farm and Optimization of Process Parameters for Enhanced Production of Extracellular Amylase Using OFAT Method

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