Isolation and characterization of novel α-amylase from marine Streptomyces sp. D1

Chakraborty, Samrat; Khopade, Abhijit; Kokare, Chandrakant; Mahadik, Kakasaheb R.; Chopade, Balu A.

doi:10.1016/j.molcatb.2008.10.011

Cited by 123 publications

(69 citation statements)

References 25 publications

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“…Maximal activities (above 75% relative activities) were observed within the range 40-60ºC and activity levels of 30% were still detected at 80ºC. This value is similar or even higher than the optimal temperature reported by Chakraborty et al (2009), for Bacillus strains. Asgher et al (2007) observed an optimum of temperature at 70ºC from moderately themophilic Bacillus subtilis.…”

Section: Enzymatic Productionsupporting

confidence: 74%

“…Concerning pH profile, the biocatalyst was able to present a good performance within the wide pH range, but the best results were in the neutral range, as observed by Negi and Banerjee (2009) in Aspergillus awamori. Chakraborty et al (2009) detected a maximal amylase activity in pH 9.0, presenting a good performance within the wide pH range (7.0 -11.0) for Bacillus strain. These characteristics suggest a possible use for biotechnological processes.…”

Section: Enzymatic Productionmentioning

confidence: 83%

“…Kathiresan and Manivannan (2006) detected a high amylase activity (150 U.mL -1 ) when maltose and peptone were used as substrate, after 4 fermentation days, by Penicillium fellutanum. Chakraborty et al (2009), observed the maximum amylase production (4.5 U.mL -1 ) by marine Streptomyces sp. D1, after 10-days fermentation using sucrose and malt extract.…”

Section: Enzymatic Productionmentioning

confidence: 95%

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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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Section: Enzymatic Productionsupporting

confidence: 74%

Section: Enzymatic Productionmentioning

confidence: 83%

Section: Enzymatic Productionmentioning

confidence: 95%

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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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“…The specific activity of the enzyme is found in a good range (15). The value of K m has been found to fall in the most reported ranges of 0.35-11.66 mg.ml -1 for amylases (24).…”

Section: Discussionmentioning

confidence: 83%

Purification and Characterization of Extracellular, Polyextremophilic α-amylase Obtained from Halophilic Engyodontium album

et al. 2014

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“…For isolation of halophilic microorganisms, the samples were serially diluted (10 -1 -10 -7 ) in 0.1 M sterile saline solution; after that, 0.1 ml of each dilution was spread on Molten haloid agar (MH) containing (g/L) :yeast extract (10), proteose peptone (5), glucose (1), NaCl (100), MgCl2.6H2O (7), MgSO4.7H2O (9.6), CaCl2.2H2O (0.36), KCl (2), NaHCO3 (0.06), NaBr (0,026) (Difco, Himedia and lio) (Goyal et al, 2005;Chakraborty et al, 2009). All the plates were incubated at 35°C for 7-10 days.…”

Section: Screening Of Halothermophilic Bacterial Strainsmentioning

confidence: 99%

Isolation, characterization and identification of amylase producing halothermophilic isolates from Howz Soltan Lake, Iran

Mahmoudnia¹,

Bahador²,

Baserisalehi³

2013

Afr. J. Microbiol. Res.

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Halophilic bacteria are a group of salt tolerant microorganisms; the production of enzymes by halophilic bacteria, due to their activities in harsh environments, is considered as a major field of investigation. Hence, the present study was conducted for the isolation of halothermophilic bacteria from Howz Soltan salt lake. For this purpose 40 samples were collected from five regions of the Howz Soltan lake. The samples were diluted and cultivated on Molten haloid agar (MH) with different salt concentrations (5-35%). Then the plates were incubated at 35-70°C in aerobic conditions for 7-10 days. The strains were screened for amylase production based on differences in enzyme production. In total 205 strains were grown on media including 5-15% salt concentrations. Of all, 18 strains were hyperhalophilic and could grow on media including 20-35% salt concentrations at 40-70°С. Three (3) isolates were identified as best amylase producers. In addition, the results indicated that maximum enzyme activity was observed at 48 h (18.145 U/ml). The optimal pH, temperature and NaCl concentration for amylase production were 7.0-7.5, 40°C and 15% (2.5 M), respectively. Taxonomic and phylogenetic analysis using 16SrRNA gene sequencing revealed that they belonged to Bacillus licheniformis and Gracilibacillus while the third isolate was closer to β proteobacterium.

show abstract

Isolation and characterization of novel α-amylase from marine Streptomyces sp. D1

Cited by 123 publications

References 25 publications

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

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

Purification and Characterization of Extracellular, Polyextremophilic α-amylase Obtained from Halophilic Engyodontium album

Isolation, characterization and identification of amylase producing halothermophilic isolates from Howz Soltan Lake, Iran

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