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Thermostable, salt‐tolerant α‐amylase from Bacillus sp. MD 124
Author(s) -
Jana M.,
Pati B.
Publication year - 1997
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.3620370504
Subject(s) - amylase , enzyme , salt (chemistry) , food science , chemistry , strain (injury) , rhamnose , bacillus (shape) , carbon source , nitrogen , lactose , biochemistry , microbiology and biotechnology , biology , organic chemistry , polysaccharide , anatomy
A bacterial strain (MD 124) isolated from municipal garbage and identified as Bacillus sp. was found to be capable of producing salt tolerant and thermostable α‐amylase. Rhamnose and peptone were found to be the best carbon and nitrogen source for the production of enzyme. The pH and temperature optima for the enzyme activity were found to be at 6 and 90 °C. Seventy five per cent enzyme activity was retained in 5 M NaCl over 24 hrs.