Acer, OmerPirinccioglu, HemseBekler, Fatma MatpanGul-Guven, ReyhanGuven, Kemal2024-04-242024-04-2420150006-30881336-9563https://doi.org/10.1515/biolog-2015-0111https://hdl.handle.net/11468/18526The present study was conducted to isolate alpha-amylase-producing thermophilic bacteria from Dargecit hot springs in Turkey. The morphological, biochemical and physiological characterisation, as well as genetic analysis by 16S rRNA sequences indicated that the isolated strain AH1 was a member of Anoxybacillus genus. The strain was aerobe, Gram-positive and spore-forming rod, exhibiting optimum growth temperature and pH of 60 degrees C and 7.0-7.5, respectively. Optimization of growth medium and enzyme assay conditions for extracellular a-amylase production by the novel thermophilic Anoxybacillus sp. AH1 were carried out in many different media containing a variety of carbon and nitrogen sources. Among various carbon and nitrogen sources, peptone (2054.1 U/mL) at 1% and maltose (1862.9 U/mL) at 0.5% increased a-amylase activity, compared to controls. Moreover, a high enzyme production was observed with potato starch at 0.5% and 1% (2668.4 U/mL and 3627 U/mL, respectively), as well as with 1% soluble starch (2051.9 U/mL). The enzyme activity was found to be rather high in the presence of CaCl2 up to 100 mM.eninfo:eu-repo/semantics/closedAccessAnoxybacillusIsolation And CharacterisationAlpha-AmylaseThermophilic BacteriaArticle707853862WOS:0003601242000012-s2.0-8494082441710.1515/biolog-2015-0111Q2Q4