Abstract
In this research paper, a novel thermophilic bacteria named strain SO-13 was isolated from hot spring mud sample in Afyonkarahisar (Omer). Based on morphological and biochemical tests, 16S rRNA gene sequence analysis, G-C content and DNA-DNA hybridization analysis, the thermophilic isolate belonged to Anoxybacillus genus and it was closely related to A. flavithermus. The effects of different solid state fermentation conditions such as different substrate, incubation time, temperature, pH and surfactants on α-amylase production were experimented. In addition to these, different parameters such as temperature and temperature stability, pH and pH stability, detergents and surfactants, different starches and metal ions on effect of partially purified enzyme characterization were examined. The optimum temperature and pH of thermostable α-amylase was 80°C and 7.0, respectively. Thermostable α-amylase hydrolyzed the 76% and 87% of soluble starch content in red and green apple juice at 80°C in 30 min.
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