Open AccessISOLATION AND IDENTIFICATION OF A THERMOSTABLE AMYLASE-PRODUCING BACTERIUM FROM HATUASA HOTSPRING
Author(s) -
Dominggus Malle,
Junus Picarima,
Laury Chara Huwae,
Indra Rahmawati,
Wahyu Purbowasito
Publication year - 2012
Publication title -
microbiology indonesia
Language(s) - English
Resource type - Journals
eISSN - 2087-8575
pISSN - 1978-3477
DOI - 10.5454/mi.6.2.5
Subject(s) - amylase , bacteria , starch , bacillus megaterium , enzyme , agar plate , biology , bacillus (shape) , strain (injury) , food science , biochemistry , hot spring , isolation (microbiology) , 16s ribosomal rna , microbiology and biotechnology , agar , chemistry , paleontology , genetics , anatomy
Hot springs are a common source of thermophyles which produce thermostable enzymes. The objective of this study was to isolate and identify thermostable amylase-producing bacteria from a local geothermal spring. An amylase–producing bacterium strain was isolated from this hot spring which excreted amylase after being grown on starch agar screening plates at 37 °C. It was identified as Bacillus megaterium using the method of 16S ribosomal DNA. The organism is a rod-shape and is a spore-forming bacterium. Maximum amylase production was achieved after incubation in the production media for 72 hours. Preliminary analysis of the secreted amylase showed that the enzyme could bind to DEAE-Sepharose matrix and was discharged by eluting with 0.5 M NaCl. The partially purified enzyme was stable up to 75 °C, showing that this enzyme might have potential application in the starch-processing industry