Microbial α-Amylases in the Industrial Extremozymes

Abstract

Amylase is part of an enzyme group that hydrolyzes starch, and many amylases are commercially used for starch hydrolysis in several industrial processes. For industrial applications of amylases, the reaction conditions for starch hydrolysis also differ depending on each industrial use. There are various microbial amylases that have been isolated and developed, which have suitable enzymatic properties for each application. Especially, some microbial amylases included in "extremozymes" have been widely applied to each industrial process. The purpose of this review is to summarize the classification of amylases and the diversity of microbial α-amylases and their current industrial applications, and we would like to indicate the direction of research in screening and applications for novel types of amylases included in "extremozymes".

Optimization of cold active amylase production by mesophilic Bacillus cereus RGUJS2023 under submerged fermentation

“…Similar results were recorded in the mesophilic bacterial strain studied by Poddar et al (2012).The findings of the present study indicated that the enzyme produced was cold active but producer strain was mesophilic. According to Putri and Nakagawa (2020), several mesophilic bacterial strains, mainly Bacillus species were known that produce thermophilic alphaamylases. The growth and enzyme production decreased significantly above 40°C (Samanta et al, 2013), which indicated the mesophilic character of the strain.…”

Exploration of computational approaches to predict the structural features and recent trends in α‐amylase production for industrial applications

“…The plants and microorganisms producing extracellular isoamylase (1,6‐alpha‐D‐glucan‐glycohydrolase, EC 3.2.1.68) is involved in the degradation of α‐1,6‐glucosidic linkage at the side chain of starch polysaccharide (Zarina Putri & Nakagawa, 2020). The food ingredients such as maltose, glucose sirup, maltitol, trehalose, and cyclodextrin are normally produced by the action of isoamylase on starch molecules.…”

“…Due to diverse genetic makeup, the microorganisms have been adapted to cope with extreme conditions such as high temperature, pressure, salinity, acidity, and basicity. So, they produce α‐amylases which are psychrophilic (work at ≤24°C), mesophilic (work at 24–40°C), thermophilic (work at ≥50°C), alkaliphilic, acidophilic, and halophilic in nature (Zarina Putri & Nakagawa, 2020). The α‐amylases from bacterial B. licheniformis, Thermomyces lanuginosus, Pyrococcus , and Thermococcus strains are some well‐known examples of thermostable enzymes (Ghosh et al, 2020).…”

Structural and functional characterization of novel thermostable α-amylase (PaAFG) from hyperthermophilic archaeon Pyrococcus abyssi

“…The plants and microorganisms producing extracellular isoamylase (1,6-alpha-D-glucan-glycohydrolase, EC 3.2.1.68) is involved in the degradation of α-1,6-glucosidic linkage at the side chain of starch polysaccharide (Zarina Putri & Nakagawa, 2020). The food ingredients such as maltose, glucose sirup, maltitol, trehalose, and cyclodextrin are normally produced by the action of isoamylase on starch molecules.…”

“…Due to diverse genetic makeup, the microorganisms have been adapted to cope with extreme conditions such as high temperature, pressure, salinity, acidity, and basicity. So, they produce α-amylases which are psychrophilic (work at ≤24°C), mesophilic (work at 24-40°C), thermophilic (work at ≥50°C), alkaliphilic, acidophilic, and halophilic in nature (Zarina Putri & Nakagawa, 2020). The α-amylases from bacterial B. licheniformis, Thermomyces lanuginosus, Pyrococcus, and Thermococcus strains are some…”