Isolation and production of thermostable ?-amylase from thermophilic Anoxybacillus sp KP1 from Diyadin hot spring in Agri, Turkey

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dc.contributor.authorBekler, Fatma Matpan
dc.contributor.authorGuven, Kemal
dc.date.accessioned2024-04-24T17:20:20Z
dc.date.available2024-04-24T17:20:20Z
dc.date.issued2014
dc.departmentDicle Üniversitesien_US
dc.description.abstractA 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.en_US
dc.identifier.doi10.2478/s11756-014-0343-2
dc.identifier.endpage427en_US
dc.identifier.issn0006-3088
dc.identifier.issn1336-9563
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-84894028566
dc.identifier.scopusqualityQ2
dc.identifier.startpage419en_US
dc.identifier.urihttps://doi.org/10.2478/s11756-014-0343-2
dc.identifier.urihttps://hdl.handle.net/11468/18955
dc.identifier.volume69en_US
dc.identifier.wosWOS:000331654400002
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofBiologia
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAnoxybacillusen_US
dc.subjectThermophilic Bacteriumen_US
dc.subjectAlpha-Amylaseen_US
dc.subjectHot Water Springen_US
dc.titleIsolation and production of thermostable ?-amylase from thermophilic Anoxybacillus sp KP1 from Diyadin hot spring in Agri, Turkeyen_US
dc.titleIsolation and production of thermostable ?-amylase from thermophilic Anoxybacillus sp KP1 from Diyadin hot spring in Agri, Turkey
dc.typeArticleen_US

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