Open AccessProduction, purification and characterization of the α-amylase from local bacteria isolate Bacillus subtilis ITBCCB148
Author(s) -
Yandri,
Y Witazora,
Tati Suhartati,
Heri Satria,
Sutopo Hadi
Publication year - 2021
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1751/1/012096
Subject(s) - bacillus subtilis , enzyme , amylase , bacteria , enzyme assay , chemistry , bacillales , bacillaceae , bacillus (shape) , biochemistry , food science , chromatography , microbiology and biotechnology , biology , genetics
Production, purification and characterization of the α-amylase from local bacteria isolate Bacillus subtilis ITBCCB148 has been successfully carried out. The purified enzyme increased 149.9 times with specific activity of 115,500 U/mg compared to enzyme crude extracts. This enzyme has an optimum pH of 5.5 and an optimum temperature of 60°C and can maintain its stability at a temperature of 60-80°C, thus this enzyme is categorized as a thermostable enzyme.