PRODUCTION AND CHARACTERIZATION OF PARTIALLY PURIFIED EXTRACELLULAR THERMOSTABLE ?-AMYLASE BY Bacillus subtilis IN SUBMERGED FERMENTATION (SmF)

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dc.contributor.authorOzdemir, Sadin
dc.contributor.authorMatpan, Fatma
dc.contributor.authorGuven, Kemal
dc.contributor.authorBaysal, Zubeyde
dc.date.accessioned2024-04-24T16:24:57Z
dc.date.available2024-04-24T16:24:57Z
dc.date.issued2011
dc.departmentDicle Üniversitesien_US
dc.description.abstractA Bacillus strain was isolated from soil samples from the campus area of Dicle University. Based on 16S ribosomal RNA sequencing, the microorganism was closely related to Bacillus subtilis. Effects of different culture medium, incubation time, carbon and nitrogen sources, and various starches, flours, and chemicals on alpha-amylase production were examined. Maximum enzyme production (7516 U/mL) was obtained in a basal medium A containing 0.05% Tween 40 in 24 h. Partially purified enzyme showed maximum activity at 60 degrees C with an optimum pH of 6.0. The effects of 0.2% detergents (sodium dodecyl sulfate [SDS], CHAPS [3-[(3-cholamidopropyl)dimethylammonio]-1-propanesulfonate], and commercial detergent Omo Matic) on partially purified enzyme activity over a period of time (15-150 min) were examined and the order of inhibition effect from the most to the least was found as SDS> Omo Matic> CHAPS. Different metal ions inhibited alpha-amylase activity at low concentrations (1.5 mM). Co2+ was a mild inhibitor and Hg2+ and Cd2+ were potent inhibitors, whereas Ca2+ and Mg2+ increased the enzyme activity. At 20 mM, Ca2+ enhanced enzyme activity, and different Ca2+ concentrations (10-300 mM) were studied.en_US
dc.identifier.doi10.1080/10826068.2011.552142
dc.identifier.endpage381en_US
dc.identifier.issn1082-6068
dc.identifier.issn1532-2297
dc.identifier.issue4en_US
dc.identifier.pmid21967337
dc.identifier.scopus2-s2.0-80053647043
dc.identifier.scopusqualityQ2
dc.identifier.startpage365en_US
dc.identifier.urihttps://doi.org/10.1080/10826068.2011.552142
dc.identifier.urihttps://hdl.handle.net/11468/16909
dc.identifier.volume41en_US
dc.identifier.wosWOS:000295794600004
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofPreparative Biochemistry & Biotechnology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAlpha-Amylaseen_US
dc.subjectBacillusen_US
dc.subjectDetergenten_US
dc.subjectSubmerged Fermentation (Smf)en_US
dc.subjectThermostableen_US
dc.titlePRODUCTION AND CHARACTERIZATION OF PARTIALLY PURIFIED EXTRACELLULAR THERMOSTABLE ?-AMYLASE BY Bacillus subtilis IN SUBMERGED FERMENTATION (SmF)en_US
dc.titlePRODUCTION AND CHARACTERIZATION OF PARTIALLY PURIFIED EXTRACELLULAR THERMOSTABLE ?-AMYLASE BY Bacillus subtilis IN SUBMERGED FERMENTATION (SmF)
dc.typeArticleen_US

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