Production And Partial Purification of α-amylase Producing Streptomyces sp. SNAJSM6 Isolated From Seaweed Sargassum myriocystum J. Agardh

The bacteria Streptomyces sp. was isolated from the seaweed Sargassum myriocystum that was collected from Kilakarai, Ramanathapuram District, Tamil Nadu. Among the isolates, the SNAJSM6 produced the maximum content of extracellular α-amylase, which was conformed by starch hydrolysis and identified as Streptomyces sp. SNAJSM6. The culture optimization studies for augmented enzyme production in the Streptomyces sp. were conducted under different physicochemical parameters, such as pH, temperature, and carbon and nitrogen sources for α-amylase production. The maximum α- amylase production was recorded on the third day of incubation (56U/ml) by Streptomyces sp. SNAJSM6. The Streptomyces sp. optimized α-amylase enzyme production was recorded at pH 7.0 and temperature 30 °C, which was 1.86 fold higher than the unoptimized culture broth of the Streptomyces sp. The Streptomyces sp. α-amylase enzyme was partially purified and its molecular weight was found to be 44 kDa by using SDS-PAGE. Among the isolates that were screened, Streptomyces sp. SNAJSM6 is a potential candidate for maximum production of α-amylase. Further, it showed excellent antibacterial activity against selected human pathogens.