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Production and Characterization of Thermostable A-Amylase by Microorganisms Isolated from The Soil in Kolkata


Affiliations
1 Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata-700032, India
2 Department of Biotechnology, Oriental Institute of Science and Technology, Burdwan-713102, India
     

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The puropose of this research was isolating the native strains of microorganism secreting extracellular thermostable α-amylase in soil of Kolkata (West Bengal, India). Among all the tested culture. Bacillus subtihs (Gram-positive bacteria) and fungus Aspergillus tamari selected for the study. Carbon source (starch, 1% w/v) and nitrogen source (peptone, 0.1% w/v) were used and secretion optima for Bacillus subtilis and Aspergillus tamari were achieved at temperature 60RC, pH 7.0 and 5.0, and incubation time 72h and 120h respectively. Optimum activity of a-amylase from Bacillus subtilis and Aspergillus tamari were 1.0936 U/mL and 1.328 U/mL, at pH 7.0 and 5.0, temperature 60°C and 50°C respectively. These strains produced thermostable a-amylase with characteristics suitable for application in starch processing and food industries.


Keywords

Thermostable α-Amylase, Isolation of Microorganism. Bacillus Subtilis and Aspergillus Tamari, Characterization of Enzyme.
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  • Production and Characterization of Thermostable A-Amylase by Microorganisms Isolated from The Soil in Kolkata

Abstract Views: 206  |  PDF Views: 3

Authors

Richa Karmakar
Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata-700032, India
Deependra Kumar Ban
Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata-700032, India
Syed Wazed Ali
Department of Biotechnology, Oriental Institute of Science and Technology, Burdwan-713102, India
Amit Kumar Ghosh
Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata-700032, India

Abstract


The puropose of this research was isolating the native strains of microorganism secreting extracellular thermostable α-amylase in soil of Kolkata (West Bengal, India). Among all the tested culture. Bacillus subtihs (Gram-positive bacteria) and fungus Aspergillus tamari selected for the study. Carbon source (starch, 1% w/v) and nitrogen source (peptone, 0.1% w/v) were used and secretion optima for Bacillus subtilis and Aspergillus tamari were achieved at temperature 60RC, pH 7.0 and 5.0, and incubation time 72h and 120h respectively. Optimum activity of a-amylase from Bacillus subtilis and Aspergillus tamari were 1.0936 U/mL and 1.328 U/mL, at pH 7.0 and 5.0, temperature 60°C and 50°C respectively. These strains produced thermostable a-amylase with characteristics suitable for application in starch processing and food industries.


Keywords


Thermostable α-Amylase, Isolation of Microorganism. Bacillus Subtilis and Aspergillus Tamari, Characterization of Enzyme.



DOI: https://doi.org/10.24906/isc%2F2011%2Fv25%2Fi1%2F177292