Enhanced Production and Extracellular Activity of Commercially Important Amylolytic Enzyme by a Newly Isolated Strain of Bacillus. sp. AS-1

Studies on the optimum conditions for the production of α-amylase were carried outwith a newly isolated bacterial strain of bacillus sp.AS-1. The optimum temperaturefor amylase production was detected as 35°C. α -Amylase production occurred atpH 5.0-9.0 with a maximum at pH 7.0. The optimal pH and t...

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Autores principales:	Abid Azhar, Noman Syed, Samina Iqbal, Saeeda Bano, Shah Ali UI Qader
Formato:	article
Lenguaje:	EN
Publicado:	De Gruyter 2006
Materias:	α-Amylase Bacillus sp. Starch CaCl2 Nitrogen source Biochemistry QD415-436
Acceso en línea:	https://doaj.org/article/c72e7816f01f495da7d60b962e8378a1
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spelling	oai:doaj.org-article:c72e7816f01f495da7d60b962e8378a12021-12-02T11:27:35ZEnhanced Production and Extracellular Activity of Commercially Important Amylolytic Enzyme by a Newly Isolated Strain of Bacillus. sp. AS-10250-46851303-829Xhttps://doaj.org/article/c72e7816f01f495da7d60b962e8378a12006-09-01T00:00:00Zhttp://www.turkjbiochem.com/2006/135.pdfhttps://doaj.org/toc/0250-4685https://doaj.org/toc/1303-829XStudies on the optimum conditions for the production of α-amylase were carried outwith a newly isolated bacterial strain of bacillus sp.AS-1. The optimum temperaturefor amylase production was detected as 35°C. α -Amylase production occurred atpH 5.0-9.0 with a maximum at pH 7.0. The optimal pH and temperature values forextracellular activity were 7.5 and 50°C respectively. Effect of different salts werenoted and it was found that CaCl2 with concentration of 0.2g/l played an importantrole for optimum production and stability of alpha amylase in the fermentationmedium. Starch with a concentration of 20 g/l was a good source for the enzymesynthesis. The levels of the α-amylase production detected in culture supernatantsvaried greatly with the type of carbon source used. Lactose, soluble starch andglucose stimulated α-amylase production. Effect of different nitrogen sourcesrevealed that peptone increase the enzyme yield. The concentration of yeast extractwas an important factor for the α-amylase synthesis by the isolate. The activity ofthe enzyme increased between 2 and 4 g/l yeast extract concentrations with anoptimum of 4 g/l. The optimal concentration of peptone for the production of α-amylase was detected as 10g/l.Abid AzharNoman SyedSamina IqbalSaeeda Bano,Shah Ali UI QaderDe Gruyterarticleα-AmylaseBacillus sp.StarchCaCl2Nitrogen sourceBiochemistryQD415-436ENTürk Biyokimya Dergisi, Vol 31, Iss 3, Pp 135-140 (2006)
institution	DOAJ
collection	DOAJ
language	EN
topic	α-Amylase Bacillus sp. Starch CaCl2 Nitrogen source Biochemistry QD415-436
spellingShingle	α-Amylase Bacillus sp. Starch CaCl2 Nitrogen source Biochemistry QD415-436 Abid Azhar Noman Syed Samina Iqbal Saeeda Bano, Shah Ali UI Qader Enhanced Production and Extracellular Activity of Commercially Important Amylolytic Enzyme by a Newly Isolated Strain of Bacillus. sp. AS-1
description	Studies on the optimum conditions for the production of α-amylase were carried outwith a newly isolated bacterial strain of bacillus sp.AS-1. The optimum temperaturefor amylase production was detected as 35°C. α -Amylase production occurred atpH 5.0-9.0 with a maximum at pH 7.0. The optimal pH and temperature values forextracellular activity were 7.5 and 50°C respectively. Effect of different salts werenoted and it was found that CaCl2 with concentration of 0.2g/l played an importantrole for optimum production and stability of alpha amylase in the fermentationmedium. Starch with a concentration of 20 g/l was a good source for the enzymesynthesis. The levels of the α-amylase production detected in culture supernatantsvaried greatly with the type of carbon source used. Lactose, soluble starch andglucose stimulated α-amylase production. Effect of different nitrogen sourcesrevealed that peptone increase the enzyme yield. The concentration of yeast extractwas an important factor for the α-amylase synthesis by the isolate. The activity ofthe enzyme increased between 2 and 4 g/l yeast extract concentrations with anoptimum of 4 g/l. The optimal concentration of peptone for the production of α-amylase was detected as 10g/l.
format	article
author	Abid Azhar Noman Syed Samina Iqbal Saeeda Bano, Shah Ali UI Qader
author_facet	Abid Azhar Noman Syed Samina Iqbal Saeeda Bano, Shah Ali UI Qader
author_sort	Abid Azhar
title	Enhanced Production and Extracellular Activity of Commercially Important Amylolytic Enzyme by a Newly Isolated Strain of Bacillus. sp. AS-1
title_short	Enhanced Production and Extracellular Activity of Commercially Important Amylolytic Enzyme by a Newly Isolated Strain of Bacillus. sp. AS-1
title_full	Enhanced Production and Extracellular Activity of Commercially Important Amylolytic Enzyme by a Newly Isolated Strain of Bacillus. sp. AS-1
title_fullStr	Enhanced Production and Extracellular Activity of Commercially Important Amylolytic Enzyme by a Newly Isolated Strain of Bacillus. sp. AS-1
title_full_unstemmed	Enhanced Production and Extracellular Activity of Commercially Important Amylolytic Enzyme by a Newly Isolated Strain of Bacillus. sp. AS-1
title_sort	enhanced production and extracellular activity of commercially important amylolytic enzyme by a newly isolated strain of bacillus. sp. as-1
publisher	De Gruyter
publishDate	2006
url	https://doaj.org/article/c72e7816f01f495da7d60b962e8378a1
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Enhanced Production and Extracellular Activity of Commercially Important Amylolytic Enzyme by a Newly Isolated Strain of Bacillus. sp. AS-1

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