An Insight Into Ameliorating Production, Catalytic Efficiency, Thermostability and Starch Saccharification of Acid-Stable α-Amylases From Acidophiles

Frontiers in Bioengineering and Biotechnology

Tulasi Satyanarayana¹  Deepak Parashar² 

[1] Division of Biological Sciences and Engineering, Netaji Subhas Institute of Technology, New Delhi, India;Functional Genomic Unit, CSIR-Institute of Genomics and Integrative Biology, New Delhi, India;

关键词: acidophiles;    Bacillus acidicola;    acid-stable α-amylase;    thermostability;    starch saccharification;   

DOI  :  10.3389/fbioe.2018.00125

来源: DOAJ

【 摘 要 】

Most of the extracellular enzymes of acidophilic bacteria and archaea are stable at acidic pH with a relatively high thermostability. There is, however, a dearth of information on their acid stability. Although several theories have been postulated, the adaptation of acidophilic proteins to low pH has not been explained convincingly. This review highlights recent developments in understanding the structure and biochemical characteristics, and production of acid-stable and calcium-independent α-amylases by acidophilic bacteria with special reference to that of Bacillus acidicola.

【 授权许可】

Unknown