Isolation and production of thermostable ?-amylase from thermophilic Anoxybacillus sp KP1 from Diyadin hot spring in Agri, Turkey
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Tarih
2014
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
A novel amylolytic enzyme producing thermophilic bacterial strain KP1 from the Diyadin hot spring water in Agri, Turkey, was isolated in the present study. Phylogenetic analysis based on the partial 16S rRNA gene, biochemical and physiological tests revealed that the strain KP1 belongs to the genus Anoxybacillus. The pH and temperature optima for the alpha-amylase production by Anoxybacillus sp. KP1 were 8.0 and 50A degrees C, respectively, where the maximum growth was obtained at the 28(th) hour of incubation and the highest alpha-amylase activity was obtained at the 40(th) hour of incubation (8979.6 U/mL). The optimum pH and temperature for the enzyme activity were 8.0 and 60A degrees C, respectively. The maximum alpha-amylase production was secreted in the presence of 2% (w/v) soluble starch (10837.7 U/mL). Among the various organic and inorganic nitrogen sources tested, while keeping the beef extract concentration constant, casamino acid (14310.6 U/mL), urea (14126 U/mL), and tryptone (13217.2 U/mL) at a concentration of 2% gave the maximum alpha-amylase production. The enzyme activity was enhanced in the presence of 1.5 mM Mn2+ (123%), whereas it was strongly inhibited 1.5 mM by Hg2+. Inhibition by 89% was obtained also with sodium dodecyl sulphate (1%). The enzyme was found to be relatively stable at a range of pH and temperature.
Açıklama
Anahtar Kelimeler
Anoxybacillus, Thermophilic Bacterium, Alpha-Amylase, Hot Water Spring
Kaynak
Biologia
WoS Q Değeri
Q4
Scopus Q Değeri
Q2
Cilt
69
Sayı
4
