CHARACTERIZATION OF α-AMYLASE PRODUCED BY THERMOPHILIC BACTERIA ISOLATED FROM IRANIAN HOT SPRING WATERS

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FARAHMAND M.; MOZAFARI N.A.; MEHRABIAN S.; KHAVARINEJAD R.A.

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Journal: Year:2009 | Volume:21 | Issue:4 (81 IN ANIMAL AND FISHERIES SCIENCES) Page(s): 161-167

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Title

CHARACTERIZATION OF α-AMYLASE PRODUCED BY THERMOPHILIC BACTERIA ISOLATED FROM IRANIAN HOT SPRING WATERS

Author(s)

FARAHMAND M. | MOZAFARI N.A. | MEHRABIAN S. | KHAVARINEJAD R.A. | Issue Writer Certificate

Keywords

THERMOPHILIC BACTERIAQ3

α-AMYLASE ENZYMEQ3

HOT SPRINGQ2

Abstract

THERMOPHILIC BACTERIA are valuable sources of thermostable hydrolytic enzymes. Heat-stable enzymes have immense importance in industry and are generally utilized for a variety of commercial Purposes. Among the starch hydrolyzing enzymes, a-amylases have considerable commercial value, especially in sweetener industry. For the production process of sweeteners from starch, the temperature should be 50ºc or higher and the pH close to 7 in order to prevent browning effects and reduce viscosity. It thus requires enzymes able to withstand the elevated process temperatures.Bacteria were isolated from two HOT SPRING waters of Kharaghan (in Gazvin province) and Mahallat (in Arak). Water samples were collected from 50cm below the spring water surface.The water temperatures at the time of sampling at the Kharaghan and Mahallat sites were 56oc and 48oc, respectively. Following centrifugation of the water samples, any remaining pellets were cultured in trace element enriched nutrient broth and incubated at proper elevated temperatures.The four recovered bacteria were identified molecularly by PCR and 16S rRNA gene ribotyping. They were identified as Aneurinibacillus aneurinilyticus, Aneurinibacillus thermoaerophilus, Anoxybacillus pushinoensis and Bacillus licheniformis.Amylase production was assayed on starch agar plates by dinitrosalicylic assay. The optimal pH and temperature for enzyme activity were characterized. The maximum activity for the B.licheniformis enzyme was observed at 70ºcand at pH 7.0. The A. aneurinilyticus enzyme maximum activity was at 70º c and at pH 8.0; whereas, these for the A.pushinoensisenzyme was at 80oc and at pH 8.0.

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APA: Copy

FARAHMAND, M., MOZAFARI, N.A., MEHRABIAN, S., & KHAVARINEJAD, R.A.. (2009). CHARACTERIZATION OF α-AMYLASE PRODUCED BY THERMOPHILIC BACTERIA ISOLATED FROM IRANIAN HOT SPRING WATERS. PAJOUHESH-VA-SAZANDEGI, 21(4 (81 IN ANIMAL AND FISHERIES SCIENCES)), 161-167. SID. https://sid.ir/paper/18838/en

Vancouver: Copy

FARAHMAND M., MOZAFARI N.A., MEHRABIAN S., KHAVARINEJAD R.A.. CHARACTERIZATION OF α-AMYLASE PRODUCED BY THERMOPHILIC BACTERIA ISOLATED FROM IRANIAN HOT SPRING WATERS. PAJOUHESH-VA-SAZANDEGI[Internet]. 2009;21(4 (81 IN ANIMAL AND FISHERIES SCIENCES)):161-167. Available from: https://sid.ir/paper/18838/en

IEEE: Copy

M. FARAHMAND, N.A. MOZAFARI, S. MEHRABIAN, and R.A. KHAVARINEJAD, “CHARACTERIZATION OF α-AMYLASE PRODUCED BY THERMOPHILIC BACTERIA ISOLATED FROM IRANIAN HOT SPRING WATERS,” PAJOUHESH-VA-SAZANDEGI, vol. 21, no. 4 (81 IN ANIMAL AND FISHERIES SCIENCES), pp. 161–167, 2009, [Online]. Available: https://sid.ir/paper/18838/en

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