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Amylase production by three Bacillus strains active at alkaline pH
Author(s) -
Bezbaruah R. L.,
Gogoi B. K.,
Pillai K. R.,
Nigam J. N.
Publication year - 1991
Publication title -
journal of basic microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.58
H-Index - 54
eISSN - 1521-4028
pISSN - 0233-111X
DOI - 10.1002/jobm.3620310103
Subject(s) - amylase , maltose , bacillus coagulans , maltotriose , starch , bacillus (shape) , enzyme , bacillales , bacillaceae , diastase , chemistry , alpha amylase , biology , food science , biochemistry , bacteria , microbiology and biotechnology , fermentation , bacillus subtilis , genetics
Thermostable α‐amylases produced by three different strains of Bacillus species are reported. The organisms are isolated from soil. They are designated as Bacillus stearothermophilus A004, B. stearothermophilus AN002 and B. coagulans R 3. The heat stable amylases produced by these organisms were partially purified and characterized. The temperature optimum for B. stearothermophilus A004 and B. stearothermophilus AN002 amylase is 80 °C, whereas the optimum temperature for amylase activity is 85 °C for B. coagulans R 3. The amylases from all three strains show extremely broad pH ranges of activity (6.0–12.0). Furthermore, the α‐amylases from B. coagulans R 3 retains 35% activity even at 0.1 n alkali solution. Action of these enzymes on starch produces glucose, maltose, maltotriose, maltotetrose and other higher oligosaccharides, indicating the α‐amylase nature of the three enzymes.