Production and properties of alpha-amylase from thermophilic Bacillus sp.

Brazilian Journal of Microbiology

Carlos Alberto Martins Cordeiro¹  Meire Lelis Leal Martins¹  Angélica Bárbara Luciano¹ 

[1] ,Universidade Estadual do Norte Fluminense Centro de Ciências e Tecnologias Agropecuárias Campos dos Goytacazes RJ ,Brasil

关键词: alpha-amylase;    thermophilic bacterium;    Bacillus sp.;    alfa-amilase;    bactéria termofílica;    Bacillus sp.;   

DOI  :  10.1590/S1517-83822002000100012

来源: SciELO

【 摘 要 】

alpha-amylase (1,4-alpha-D-glucan glucanohydrolase, EC 3.2.1.1) production by thermophilic Bacillus sp strain SMIA-2 cultivated in liquid media containing soluble starch reached a maximum at 48h, with levels of 57U/mL. Studies on the a-amylase characterization revealed that the optimum temperature for activity was 70ºC. The enzyme was stable for 2h at 50ºC, while at 60ºC, 70ºC and 90ºC, 4%, 13% and 38% of the original activities were lost, respectively. The optimum pH of the enzyme was 7.5. After incubation of crude enzyme solution for 24h at pH 7.5, a decrease of about 5% of its original activity was observed. The enzyme was strongly inhibited by Co2+, Cu2+ and Ba2+, but less affected by Ca2+, Mg2+, Ni2+, Sr2+ and Mn2+. The enzyme in 1M and 5M NaCl solutions the enzyme retained 70% and 47% of the original activity after 24h of incubation at 4ºC, respectively.

【 授权许可】

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