Optimization and partial characterization of ca-independent α-amylase from Bacillus amyloliquefaciens BH1. Issue 8 (14th September 2018)

• Record Type: Journal Article
• Authors: Du, Renpeng; Zhao, Fangkun; Qiao, Xiaoxiao; Song, Qiaozhi; Ye, Guangbin; Wang, Yu; Wang, Binbin; Han, Ye; Zhou, Zhijiang
• Is Part Of: Preparative biochemistry & biotechnology. Volume 48:Issue 8(2018)
• Page Start: 768
• Page End: 774
• Publication Date: 2018-09-14
• Subjects: α-Amylase -- bacillus amyloliquefaciens -- optimization -- characterization; Biochemistry -- Technique -- Periodicals; Biotechnology -- Technique -- Periodicals; Biochemistry -- methods -- Periodicals; Biotechnology -- methods -- Periodicals; 660.6
• DOI: 10.1080/10826068.2018.1504221
• Languages: English
• ISSNs: 1082-6068

Abstract

Abstract: Strain Bacillus amyloliquefaciens BH1 was evaluated for the generation of α -amylase. Culture conditions and medium components were optimized by a statistical approach for the optimal generation of α -amylase with response surface methodology (RSM) method. The Plackett–Burman (PB) design was executed to select the fermentation variables and Central composite design (CCD) for optimizing significant factors influencing production. The optimum levels for highest generation of α -amylase activity (198.26 ± 3.54 U/mL) were measured. A 1.69-fold improve generation was acquired in comparison with the non-optimized. Partial characterization of the α -amylase indicated optimal pH and temperature at 7.0 and 40 °C, respectively. Crude α -amylase maintained a constant pH range 5.0–8.0 and 30–70 °C. The α -amylase was independent of Ca 2+, and the activity was inhibited by Fe 3+, Co 2+, Cu 2+, and Hg 2+ . The thermo and pH stability of the α -amylase indicate its extensive application in the food and pharmaceutical industries.