Production and Partial Characterization of α-Amylase Enzyme from Bacillus sp. BCC 01-50 and Potential Applications

Abstract

Amylase is an industrially important enzyme and applied in many industrial processes such as saccharification of starchy materials, food, pharmaceutical, detergent, and textile industries. This research work deals with the optimization of fermentation conditions for α-amylase production from thermophilic bacterial strain Bacillus sp. BCC 01-50 and characterization of crude amylase. The time profile of bacterial growth and amylase production was investigated in synthetic medium and maximum enzyme titer was observed after 60 h. In addition, effects of different carbon sources were tested as a substrate for amylase production and molasses was found to be the best. Various organic and inorganic compounds, potassium nitrate, ammonium chloride, sodium nitrate, urea, yeast extract, tryptone, beef extract, and peptone, were used and beef extract was found to be the best among the nitrogen sources used. Temperature, pH, agitation speed, and size of inoculum were also optimized. Highest enzyme activity was obtained when the strain was cultured in molasses medium for 60 h in shaking incubator (150 rpm) at 50°C and pH 8. Crude amylase showed maximal activity at pH 9 and 65°C. Enzyme remained stable in alkaline pH range 9-10 and 60–70°C. Crude amylase showed great potential for its application in detergent industry and saccharification of starchy materials.

Optimization Medium of Amylase Production by Bacillus Licheniformis Strain Mgi Originated From Pariangan Hot Spring, West Sumatera, Indonesia.

“…The same result is also obtained by Simair et al (2017), 10% inoculum concentration can increase amylase production. This might be due to a higher size of inoculums resulting in increased competition for carbon source and nutrients, which might lead to exhaustion of nutrients (Kalaiarasi and Parvatham, 2013).…”

“…Bacteria amylase is successfully replaced chemical hydrolysis in starch processing industries. Amylase is important due to their commercial applications in starch liquefaction, paper, textile fabrics, brewing industry, sugar induction by the production of sugar syrups, pharmaceuticals, and preparing cold water dispersible laundry (Simair et al, 2017). Amylase is known for its ability to hydrolyze starch into glucose, maltose, a mixture of maltooligosaccharides, and various α-limit dextrin-containing α-1,6 bonds (Yang and Liu, 2004).…”

Optimization of Bacteria Amylase Activity from Bacillus licheniformis Strain SEM11

“…Molasses was found to be the best carbon source for microbial growth and amylase fermentation. This occurred probably due to the presence of growth promoters and other nutrients in molasses (Simair et al, 2017). Carbon sources have two important roles as raw materials for the structure and act as an energy source (Hasan and Hameed, 2001 …”

Simultaneous production of commercial enzymes using agro industrial residues by statistical approach

“…Fermentation of pectinase depend on the concentration of nutreient in the culture medium, physiological conditions and organism . In accordance with these, Simair et al . have used various carbon sources (glucose, fructose, lactose, galactose and starch) and enzyme activity was higher when Bacillus sp.…”