Thermal Stability and Starch Degradation Profile of α-Amylase from<i>Streptomyces avermitilis</i>

Hwang, Sang Youn; Nakashima, Kazunori; Okai, Naoko; Okazaki, Fumiyoshi; Miyake, Michiru; Harazono, Koichi; Ogino, Chiaki; Kondo, Akihiko

doi:10.1271/bbb.130556

Cited by 22 publications

(9 citation statements)

References 19 publications

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“…Amylase production on the agar plate was proved by Aspergillus versicolor and Penicillium sp [37]. Amylase production has been done by numerous strains notably S. gulbargensis, Streptomyces strain A3, S. avermitilis, S. rochei BTSS 1001 [38][39]. This work coincided with the similar determination of previous analysis of amylase on starch agar.…”

Section: Discussionsupporting

confidence: 81%

Isolation, Screening and Determination of Α-Amylase Activity From Marine Streptomyces Species

Sathya

Ushadevi

2018

Int J Pharm Pharm Sci

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Objective: This study was aimed to isolate potent amylase producing Streptomyces from the marine source.Methods: Soil samples were collected from less explored mangrove regions of Muthupet, Tamilnadu. Isolation of Streptomyces was performed by serial dilution plate technique using starch casein agar (SCA) (pH 7.2 and temp 28 °C). Morphological and biochemical characteristics were studied using Bergey's manual of systematic bacteriology. Preliminary screening and quantification of amylase activities were analysed in selected Streptomyces isolates by starch agar plate and dinitrosalicylic acid (DNS) method respectively.Results: Totally 65 isolates were separated from the marine soil. Among them, 23 strains showed different morphological features. These strains were subjected to amylase activity. Eight Streptomyces isolates (S1-S8) exhibited positive for amylase activity. The zone of clearance was exhibited in the range of diameters between 4-20 mm. Fermentation was prompted with inorganic salt starch agar, international Streptomyces project (ISP-4) media at 28 °C and incubated in an orbital shaker at 250 rpm for 96 h (pH 7.5). The quantitative estimation of amylase activity was exhibited selected eight isolates in the range between 2.4±0.002-5.9±0.005 (U/ml). The Streptomyces species S4, S5 and S6 exhibited strong amylase activity in both qualitative and quantitative level. Conclusion:This work motivating the amylase producing Streptomyces are originated in mangroves and it proved Streptomyces sp. S6 has a more efficient source of amylase production.

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Section: Discussionsupporting

confidence: 81%

Isolation, Screening and Determination of Α-Amylase Activity From Marine Streptomyces Species

Sathya

Ushadevi

2018

Int J Pharm Pharm Sci

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“…Based on 16S rRNA analysis, this organism was identi ed as Streptomyces rochei; the sequence was accessed by KR108310 (Abd-Elnaby et al 2016). Amylase tests were conducted for Streptomyces avermitilis and Streptomyces BTSS 1001 (Acharyabhatta et al 2013 andHwang et al 2013). Some studies have been conducted on the production of industrial enzymes by actinomycetes, such as by Selvin et al (2009), who isolated three types of actinomycetes from the southwest coast of India that had the potential to generate synthetic enzymes, such as cellulase, amylase, and lipase.…”

Section: Discussionmentioning

confidence: 99%

Production optimization using Plackett-Burman and Box-Behnken designs with partial characterization of amylase from marine actinomycetes

Bukhari

Al-Agamy

Kelany

et al. 2021

Preprint

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Amylase is an industrial enzyme that is used in the food and biofuel industries. We screened four actinomycetes strains for amylase biosynthesis. The Streptomyces rochei strain had a larger hydrolytic zone (24 mm) on starch agar plates, than the other isolates. Plackett-Burman’s experimental design was implemented to optimize the conditions for amylase production by the selected strains. Growth under optimized culture conditions led to 1.7, 9.8, 7.7, and 3.12 -fold increases for the isolates S. griseorubens, S. rochei, S. parvus, and Streptomyces sp., respectively, in the specific activity measurement in comparison with growth under primary conditions. When applying the Box-Behnken design on S. rochei using the most significant parameters starch, K2HPO4, pH, and temperature, there was a 12.22-fold increase in the specific activity measurement: 7.37 U/mg. The optimal fermentation medium formula was kept at 30.6°C for seven days. The amylase from S. rochei was partially purified, and its molecular weight was determined using Sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The molecular weight was found to be 45, 43, and 53 kDa. Amylase was particularly active at pH 6 and 65°C. The purified enzyme was most active at 65°C and a pH of 6, thermal stability of 70°C for 40 min and salt concentration of 1 M with a Km and Vmax of 6.58 mg/ml and 21.93 mg/ml/min, respectively. The amylase improved by adding Cu + 2, Zn + 2, and Fe + 2 (152.21%, 207.24%, and 111.89%). Increased production of amylase enzyme by Streptomyces rochei KR108310 attracts the production of industrially significant products.

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“…Violet and Meunier (1989) reported that α-amylase contains at least one Ca 2+ molecule which is involved in the stabilization of the molecular structure. Moreover, Konsula and Liakopoulou-Kyriakides (2004), Hwang et al (2013) and Sindhu et al (2011) found that the thermo-stability of α-amylase from the B. subtilis and Streptomyces avermitilis strain was enhanced in the presence of calcium ion. The stability of the enzyme could be due to its genetic adaptability when it comes to carrying out their biological activities at higher temperatures.…”

Section: Effect Of Temperature On the Activity And Stability Of α-Amymentioning

confidence: 99%

Biosynthesis of thermostable -amylase by immobilized Bacillus subtilis in batch and repeat batch cultures using fortified date syrup medium

Mostafa¹,

Alamri²

2014

Afr. J. Microbiol. Res.

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Batch and repeat batch fermentation were performed to evaluate the potential of date syrup and immobilized cells technique for the economical production of α-amylase. The enzyme production by immobilized cells was greater than that of freely suspended cells. Khlas date syrup gave the highest enzyme yield (142.7 Uml-1) using the immobilized technique after 48 h of fermentation. The highest αamylase production was obtained in a culture grown in a 2% tricalcium phosphate treated medium. The enzyme production was proportional to the amount of date syrup up to 1.0% sugar. Tween 80 was more effective in enhancing cell membrane permeability, and thus increasing enzyme secretion. A 1.4 fold increase in enzyme production was achieved using an optimized medium in a fermenter. The culture activity under repeated batch cultivation remained stable up to the third cycle, and retained about 85% of its initial efficiency during the first five batches when each cycle continued for 48 h. The stimulated activity and the thermo stability were observed in the presence of 10 mM Ca 2+. The results show that date syrup is a promising economic carbohydrate source and cell immobilization is an excellent alternative method for enhanced α-amylase production.

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Thermal Stability and Starch Degradation Profile of α-Amylase fromStreptomyces avermitilis

Cited by 22 publications

References 19 publications

Isolation, Screening and Determination of Α-Amylase Activity From Marine Streptomyces Species

Isolation, Screening and Determination of Α-Amylase Activity From Marine Streptomyces Species

Production optimization using Plackett-Burman and Box-Behnken designs with partial characterization of amylase from marine actinomycetes

Biosynthesis of thermostable -amylase by immobilized Bacillus subtilis in batch and repeat batch cultures using fortified date syrup medium

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