Isolation of a Novel Thermophilic Anoxybacillus flavithermus SO-13, Production, Characterization and Industrial Applications of its Thermostable alpha-Amylase
| Autor: | Sadin Özdemir, Abdurrahman Dündar, Mehmet Sefa Ulutas, Stefano Dumonted, Alper Tunga Akarsubasi, Veysi Okumuş |
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| Rok vydání: | 2015 |
| Předmět: |
biology
Strain (chemistry) Chemistry Starch Thermophile Detergents Anoxybacillus flavithermus Substrate (chemistry) Anoxybacillus Hydrolysis chemistry.chemical_compound α-amylase Solid state fermentation Solid-state fermentation Chemical engineering biology.protein Apple juice industry Amylase Food science Thermostable |
| Popis: | In this research paper, a novel thermophilic bacteria named strain SO-13 was isolated from hot spring mud sample in Afyonkarahisar (Omer). Based on morphological and biochemical tests, 16S rRNA gene sequence analysis, G-C content and DNA-DNA hybridization analysis, the thermophilic isolate belonged to Anoxybacillus genus and it was closely related to A. flavithermus. The effects of different solid state fermentation conditions such as different substrate, incubation time, temperature, pH and surfactants on α-amylase production were experimented. In addition to these, different parameters such as temperature and temperature stability, pH and pH stability, detergents and surfactants, different starches and metal ions on effect of partially purified enzyme characterization were examined. The optimum temperature and pH of thermostable α-amylase was 80°C and 7.0, respectively. Thermostable α-amylase hydrolyzed the 76% and 87% of soluble starch content in red and green apple juice at 80°C in 30 min. |
| Databáze: | OpenAIRE |
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