Abstract
BackgroundAmylases are among the most important enzymes which are of great significance for biotechnology and have almost completely replaced chemical hydrolysis of starch in the starch processing industry. The present study was concerned with the production and optimization of extracellular α-amylase from Bacillus sp. NRC22017.ResultsThe effect of various fermentation conditions on α-amylase production through shake-flask culture was investigated. Bacterial strain produces α-amylase was isolated from water in Wadi El-Natron. Based on microbiological, biochemical tests, and 16S rRNA gene sequences, the isolate was identified as Bacillus sp. NRC22017 and was later used for further studies. Maximum yield of α-amylase is 15.15 ± 0.47 U/ml from Bacillus sp. NRC22017; this strain is characterized with high temperature and high salinity in cultivated culture, and achieved maximum yield of α-amylase at pH 6.0 with inoculum size of 500 μl at 45 °C and aerobically incubation period of 72 h. The optimum volume of the fermentation medium was found to be 20 ml in 100 ml Erlenmeyer flask; the best starch and meat extract plus peptone concentration that provided the highest enzyme production from Bacillus sp. NRC22017 were found to be 2% and 1.05% (w/v) respectively.ConclusionEnzyme production was higher after optimizing the production conditions as compared to the basal medium.
Highlights
Amylases are among the most important enzymes which are of great significance for biotechnology and have almost completely replaced chemical hydrolysis of starch in the starch processing industry
Alpha amylase (EC: 3.2.1.1), randomly attack α-1, 4-glycosidic bond of starch, maltodextrins, maltose, and glucose units were formed as a result of α-amylase action (Maity et al 2015)
NRC22017 was isolated from Wadi El-Natron and we found bacteria isolated from such places may have better potential to produce enzyme under adverse conditions
Summary
Amylases are among the most important enzymes which are of great significance for biotechnology and have almost completely replaced chemical hydrolysis of starch in the starch processing industry. Amylase production has reached up to 65% of enzyme market in the world and is continuously increasing (Abdullah et al 2014) It has a wide range of applications in starch liquefaction, paper, desizing of textile fabrics, preparing starch coatings of paints, removing wallpaper, brewing industry, sugar induction by the production of sugar syrups, and pharmaceuticals. Saccharification is executed at raised temperature and thermophilic microorganisms could be most hopeful candidates for amylase production because these strains will produce thermostable amylase. This is why, still, search for new microbial strains is continued to achieve industrial requirements of enzymes
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