Production And Partial Characterization Of A Thermostable Amylase From Bacillus Firmus Strain Isolated From Bhairon Ghati Of Trikuta Hills | 4688
Journal of Biotechnology & Biomaterials
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An extracellular amylase producing strain designated as SMVDU-1 was isolated from Bhairon Ghati of Trikuta Hills located in
the state of J&K.The strain was identified as Bacillus firmus by 16S rDNA sequencing.The enzyme production was optimized
using various Carbon sources and it was found that soluble starch and wheat bran increased the enzyme production up to 151%
and 220% respectively as compared to Luria Bertani broth.The growth profile of the strain was studied at 35
Cfor 72 hours and it
was found that the enzyme production was best after 24 hours of growth. The amylase enzyme from the supernatant of SMVDU-1
was partially purified and characterized.
The enzyme showed optimum activity at a temperature of 65?C and pH 7.0. The temperature stability of the enzyme was
found to be in the range of range of 45?C -80?C and the pH stability is in the range of 6.0 ? 8.0.
Effect of metal ions like Ca
, and Ag
on enzyme activity was studied and it was found that Mn
ions at a concentration of 2mM increased the enzyme activity considerably.
Effect of inhibitors on enzyme activity was also studied and it was found that 50% of the enzyme activity was retained when
SDS was used at a concentration of 2%. EDTA at a concentration of 1mM and 5mM was found to decrease the enzyme activity.
From the above studies it may be concluded that the enzyme under investigation could be exploited for biotechnological
applications because of its temperature optima and temperature stability and thermostable amylases have a great role to play in
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