Production and Partial Purification of Alpha Amylase from<i>Bacillus subtilis</i>(MTCC 121) Using Solid State Fermentation

Raul, Dibyangana; Biswas, Tania; Mukhopadhyay, S.; Das, Sumita; Gupta, Suvroma

doi:10.1155/2014/568141

Cited by 68 publications

(45 citation statements)

References 31 publications

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“…Enzyme activity was 100% at 40°C for strain ARMATI. The finding totally agree with the study of Raul et al (2014) and Deb et al (2013), who examined the effect of temperature on amylase activity from Bacillus strains and observed maximum enzyme activity at 40°C. However, our study was against the finding of Teodoro and Martins (2000), who found that amylase produced by Bacillus sp.…”

supporting

confidence: 92%

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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supporting

confidence: 92%

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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“…The alpha amylase activity declines on the both side at 24 hours and at 72 hours with activity 970 ± 7.3 U/g and 1050 ± 9.8 U/g respectively ( Figure 1). The value can be correlated with the results of other workers supporting highest amylase production after 48 hours fermentation period [20]. Earlier study depicts that a clear correlation exists between bacterial growth and alpha amylase production [23].…”

Section: Effect Of Fermentation Hours On Amylase Production During Sosupporting

confidence: 85%

“…The moisture level of the wheat bran is kept at 50% (w/w) with autoclaved distilled water. The contents of the flask are autoclaved prior to solid state fermentation [20].…”

Section: Methodsmentioning

confidence: 99%

Optimization of Solid State Fermentation Conditions and Characterization of Thermostable Alpha Amylase from Bacillus subtilis (ATCC 6633)

Mallik¹

2015

J Bioprocess Biotech

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Alpha amylase production using microbial source and solid state fermentation has been conducted for past few years in search of thermostable enzyme. Owing to the prolific use of thermostable alpha amylase in various industries like paper, food, detergent, brewing and starch liquefaction process, the production of alpha amylase is still going on. In the present work, Bacillus subtilis (ATCC 6633) has been utilized for generation of alpha amylase followed by optimization of the fermentation media. Change in fermentation conditions like fermentation hour, temperature, inoculums size, nitrogen and sugar sources have pivotal role to enhance alpha amylase yield. The thermal, pH and detergent stability of partially purified alpha amylase have been tested and compared with purified porcine pancreatic amylase. The result is encouraging with approximate 80% retention of alpha amylase activity comparable to purified porcine pancreatic amylase in presence of drastic condition of temperature (60°C), pH (6-11) and detergents. This makes it apt for use in various industries like detergent, food and paper industries.

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“…(Ben Massoud et al, 1999). Prakash& Jaiswal, (2009), Raul et al, (2014) and Saxena et al (2007) referred that a commercial production of thermostable and alkaline α-amylases were produced by mesophile Bacillus sp. as Bacillus subtilis, Bacillus stearothermophilus, Bacillus licheniformis, and Bacillus amyloliquefaciens which have large applications.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Alkaline Α-Amylase Production by Thermophilic Bacillus Subtilis

Al-Johani¹,

Al‐Seeni²,

Ahmed³

2016

AJTCAM

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Background: Starch-degrading amylase enzyme is important in biotechnological applications as food, fermentation, textile, paper and pharmaceutical purposes. The aim of current study to isolate alkaline thermostable α-amylase bacteria and then study the composition of medium and culture conditions to optimize cells growth and a-amylase production. Materials and Methods: Thermophilic amylase producing bacterium was isolated from local hot water-springs in Gazan city Saudi Arabia. Results: Phylogenetic analysis of 16 S rRNA sequence for the strain revealed that the strain have the same sequence of Bacillus subtilis. Maximum amylase production was observed, when B. subtilis cultured in medium containing starch at concentration 0.5%, and 10 g/L peptones as nitrogen source at pH 8.5 in when it was incubated for 48 h at 45°C. Conclusion: An amylase-producing bacterium were isolated from hot-spring water and was identified as B. subtilis. Amylase produced from B.subtilis had optimum temperature 45°C and pH 8.5 in shaking media.

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Production and Partial Purification of Alpha Amylase fromBacillus subtilis(MTCC 121) Using Solid State Fermentation

Cited by 68 publications

References 31 publications

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

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

Optimization of Solid State Fermentation Conditions and Characterization of Thermostable Alpha Amylase from Bacillus subtilis (ATCC 6633)

Optimization of Alkaline Α-Amylase Production by Thermophilic Bacillus Subtilis

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