Pearl millet, a source of alpha amylase production by Bacillus licheniformis

Ikram-ul-Haq,; Ashraf, Hamad; Qadeer,; Iqbal, Javed

doi:10.1016/j.biortech.2004.09.012

Cited by 34 publications

(6 citation statements)

References 5 publications

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“…As-1w [19] and B. licheniformis [22], and their efficiency was not promising in comparison to soluble starch or extracted starch from agricultural products like white corn [17] . Efficiency of B. licheniformis to thrive on starch from hordium, pearl millet, rice, corn, gram and wheat starch has been evaluated for the production of α-amylase [23], of which pearl millet starch (1.5%) significantly enhanced amylase production, which was also reconfirmed independently by another group [24].…”

Section: α-Amylase Production By Submerged Fermentation (Smf)mentioning

confidence: 84%

A monograph on amylases from <i>Bacillus</i> spp.

Benjamin¹,

Smitha²,

Jisha³

et al. 2013

ABB

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Owing to the production of alpha, beta and gamma amylase subtypes; starch degrading microbes, especially bacteria have an invincible role in the food, fermentation, textile and paper industries. Of them, α-amylases from Bacillus spp. have contributed tremendous advancements in bio-industry, especially in starch, detergent and pharmaceutical arena. Though general reviews are seen in literature on amylases, no focused review is available yet solely on α-amylases produced by Bacillus spp. Hence, this focused review on α-amylases from the genus Bacillus is designed in such a way that it should give a vivid picture on most of the aspects on bacillial α-amylases in a handy module with an industrial perspective. With a short introduction on amylases in general, α-amylases from various species of Bacillus reviewed herein encompasses production of α-amylases by submerged and solid-state fermentations; nutrients and other factors required for maximizing production; immobilization strategies for whole cells or purified enzyme; an overview on the molecular weight of the enzyme; followed by distinct sections for purification, characterization, stability and crystal structure; and concluded with a section on industrial applications of the α-amylases from Bacillus spp.

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Section: α-Amylase Production By Submerged Fermentation (Smf)mentioning

confidence: 84%

A monograph on amylases from <i>Bacillus</i> spp.

Benjamin¹,

Smitha²,

Jisha³

et al. 2013

ABB

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“…Utilization of wastes materials, i.e. agricultural, MSW, vegetable wastes, is considered as common practice in this regard because these waste materials are a good source of carbon necessary for microbial growth [12], [22], [34], [35], [36], [37]. In order to produce amylase using organic kitchen wastes, we replaced starch of the basal media by 2% of starchy kitchen wastes as described by Azad et al for utilizing organic MSW [12].…”

Section: Resultsmentioning

confidence: 99%

Optimization of some fermentation conditions for the production of extracellular amylases by using Chryseobacterium and Bacillus isolates from organic kitchen wastes

Hasan

Marzan

Hosna

et al. 2017

Journal of Genetic Engineering and Biotechnology

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Amylolytic bacterial isolates were obtained by starch-agar plate method from municipal solid wastes. Six amylolytic bacteria were isolated and the best two isolates, named as DY and W1, were selected based on clear zone ratio. The 16S rDNA sequence analysis identified DY and W1 isolates as Chryseobacterium sp. and Bacillus sp., respectively. Amylase production was optimized using basal media. The maximum level of amylase production was achieved from Chryseobacterium and Bacillus isolates after 60 h and 48 h of cultivation, respectively. The optimal temperature, initial pH of the media, agitation and inoculum size were determined for the both isolates. Increased amylase production was observed when basal media were substituted with organic carbon and nitrogen sources. The optimum pH and temperature for amylase activity of the crude amylase of Chryseobacterium sp. were 5.0 and 50 °C, respectively and those of amylase from Bacillus sp. were pH 7.0 and 50 °C, correspondingly. The crude amylase from the Chryseobacterium sp. was stable at pH 5.0–6.0 and up to 40 °C but that from Bacillus sp. was stable at pH 7.0 and up to 30 °C. Amylases from both the isolates lost ∼50% activity when stored at room temperature for two days. Under the optimized fermentation conditions both Chryseobacterium and Bacillus isolates produced almost the similar amount of amylase with organic kitchen wastes compared to the basal media. Results reported herein support the notion that Chryseobacterium sp. and Bacillus sp. can be used to produce industrially important amylases by utilizing organic kitchen wastes.

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“…Agricultural wastes are being used for liquid fermentation to reduce the cost of fermentation media. These wastes consist of different carbon sources are necessary for the growth of microorganisms (Haq et al 2005 ; Swamy & Seenayya 1996 ; Djekrif-Dakhmouche et al 2005 ). The nature and amount of carbon sources in culture media are important factor for the production of extracellular amylase Akcan (2011 ).…”

Section: Resultsmentioning

confidence: 99%

Production and partial characterization of extracellular amylase enzyme from Bacillus amyloliquefaciens P-001

et al. 2013

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Amylases are one of the most important enzymes in present-day biotechnology. The present study was concerned with the production and partial characterization of extracellular amylase from Bacillus amyloliquefaciens P-001. The effect of various fermentation conditions on amylase production through shake-flask culture was investigated. Enzyme production was induced by a variety of starchy substrate but corn flour was found to be a suitable natural source for maximum production. Tryptone and ammonium nitrate (0.2%) as nitrogen sources gave higher yield compared to other nitrogen sources. Maximum enzyme production was obtained after 48 hrs of incubation in a fermentation medium with initial pH 9.0 at 42°C under continuous agitation at 150 rpm. The size of inoculum was also optimized which was found to be 1% (v/v). Enzyme production was 2.43 times higher after optimizing the production conditions as compared to the basal media. Studies on crude amylase revealed that optimum pH, temperature and reaction time of enzyme activity was 6.5, 60°C and 40 minutes respectively. About 73% of the activity retained after heating the crude enzyme solution at 50°C for 30 min. The enzyme was activated by Ca2+ (relative activity 146.25%). It was strongly inhibited by Mn2+, Zn2+ and Cu2+, but less affected by Mg2+ and Fe2+.

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Pearl millet, a source of alpha amylase production by Bacillus licheniformis

Cited by 34 publications

References 5 publications

A monograph on amylases from <i>Bacillus</i> spp.

A monograph on amylases from <i>Bacillus</i> spp.

Optimization of some fermentation conditions for the production of extracellular amylases by using Chryseobacterium and Bacillus isolates from organic kitchen wastes

Production and partial characterization of extracellular amylase enzyme from Bacillus amyloliquefaciens P-001

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Pearl millet, a source of alpha amylase production by Bacillus licheniformis

Cited by 34 publications

References 5 publications

A monograph on amylases from &lt;i&gt;Bacillus&lt;/i&gt; spp.

A monograph on amylases from &lt;i&gt;Bacillus&lt;/i&gt; spp.

Optimization of some fermentation conditions for the production of extracellular amylases by using Chryseobacterium and Bacillus isolates from organic kitchen wastes

Production and partial characterization of extracellular amylase enzyme from Bacillus amyloliquefaciens P-001

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Product

Resources

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A monograph on amylases from <i>Bacillus</i> spp.

A monograph on amylases from <i>Bacillus</i> spp.