Title : Calcium-Independent Extracellular ? Amylase Production by Moderately Thermophilic Bacillus sp. 4S Isolated from Sand Dune, Bikaner, India
Abstract:
Currently, starch industries are extremely demanding the calcium-independent and thermostable α-amylase for starch saccharification. Characterization of extremophiles has received a great attention owing to a valuable source of novel enzymes. In the present will be focused on production of extracellular thermostable and thermoactive Ca2+ independent alpha-amylase by moderately thermophilic Bacillus sp. 4S, which was selected from a set of 10 bacterial strains isolated from sand dune sample of Bikaner, India. On bases of morphology, physiology, biochemical characters and 16S rRNA gene analysis strain 4S belongs to genus Bacillus. The media was optimized for α-amylase production by physical and nutritional factors using one factor-at-a time-approach (OFAT) though submerged fermentation. The optimum pH and temperature for amylase activity was found 7.0, 60 °C respectively. A combination of beef extract, yeast extract and jaggery gave maximum 25 U/ml-1 alpha amylase production after optimization of all parameters. The molecular weight of alpha-amylase was estimated to be 60 kDa by polyacrylamide gel electrophoresis (SDS–PAGE). The enzyme activity and production were Ca2+ independent. Among of all tested additives and detergents; glycerol, Tween 40-80 and polyethylene glycol 8000 stabilized the enzyme activity, on the other hand glycine, SDS, dextran and Triton X-100 decreased the stability. The production of α-amylase enzyme has been reported from diversified thermophilic bacterial species. Bacillus sp., is widely known for production of α-amylase and fulfills the industrial needs but calcium-independent species are less. So, this study could be more useful for starch industry.
What will audience learn from your presentation?
- This study useful for understands about thermophiles because at present, only a minor fraction of the heterotrophic bacteria inhabiting extreme conditions have been exploited.
- Students, faculty members and PhD scholars are more will get more knowledge about amylase enzyme because nowadays enzyme industries trying to replace chemical with naturally occurring more stable and affective enzyme. This research work useful for teachers to explore their students about use of extremophiles more interesting than mesophiles. Amylases are starch degrading enzymes that have potential application in baking, detergent, and textile industries.
