Abstract
Thermophilic processes appear more stable, rapid and less expensive and facilitate reactant activity and product recovery. Amylases have a quarter of the world enzyme market and thermostable a-amylases possess extensive commercial applications. Since little work has been done on strain isolation, growth and enzyme yield optimization, the level of thermophilic enzyme production remains relatively low. Therefore, large scale exploitation of thermophiles requires further intensive and integrated work. The present study describes isolation of an α-amylase producing bacillus from soil. The isolated bacillus was identified and named as Bacillus licheniformis Shahed-07. The strain was cultured in liquid media to produce α-amylase. The enzyme production conditions of the newly isolated bacillus revealed that the maximum enzyme production after 26 h of cultivation at pH 7.0 and 50°C. 0.5% tryptophan in production medium enhanced the enzyme productivity to two fold whereas peptone and lysin at 0.5% level showed a strong repression. Crude α-amylase characterization revealed that optimum activity was at pH 7.5 and 70°C. The crude enzyme was stable for 24 h at pH range of 6-7 at 70°C. Enzyme activity increased with temperature within the range of 40-70°C. The Bacillus licheniformis Shahed-07 strain produced thermostable α-amylase with characteristics suitable for application in starch processing and food industries.
Highlights
Starch, a main component of our daily diet, is frequently found in food residues on dishes and in food stains on clothes
Bacteria belonging to the genus Bacillus have been widely used for the commercial production of thermostable α-amylases
Thermophilic bacteria are common in soil and volcanic habitats and have a limited species composition
Summary
A main component of our daily diet, is frequently found in food residues on dishes and in food stains on clothes. The most important characteristic of thermophilic organisms is their ability to produce thermostable enzymes with a higher operational stability and a longer shelf-life[3]. Bacillus licheniformis α-amylase (BLA) is among the most extensively thermostable natural enzymes used in starch technology and in the biotechnological processes. Very few studies have been performed on strain selection, growth and enzyme yield optimization and the level of thermophilic enzyme production remains relatively low.
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