Please use this identifier to cite or link to this item:
|Title:||Purification and activity of amylases of Marine Halobacillus sp amylus HM454199|
Rao, K V Bhaskara
|Keywords:||Nicobar Islands;Halobacillus sp amylus;Optimization;Amylase;Microorganisms;Culture|
|Abstract:||Present study was focused on purification and activity of amylases of marine eubacteria. Among 23 bacterial isolates from Nicobar Islands, Halobacillus sp amylus was selected and further examined. Enzyme activity was evaluated at different temperatures (25, 30, 35, 40 and 45ºC), at varying pH (6.0, 6.5, 7.0, 7.5 and 8.0) and by using various carbon sources (starch, glucose, sucrose, fructose, xylose and lactose). Different organic nitrogen sources (yeast extract, meat extract, beef extract, nutrient broth, urea and casein) and various concentration of NaCl were also used to evaluate enzyme activity. Maximum enzyme activity was recorded at 40°C, pH 8.0 and 1.0% of substrate concentration. Halobacillus sp amylus gave 12000 U of amylase per litre of culture broth, 3 fold higher than before optimization in submerged fermentation. Thus, these observations conclude that the enzyme obtained was relatively heat sensitive and moderately alkalophilic amylase which can be developed for extensive industrial applications.|
|ISSN:||0975-1033 (Online); 0379-5136 (Print)|
|Appears in Collections:||IJMS Vol.42(6) [October 2013]|
Items in NOPR are protected by copyright, with all rights reserved, unless otherwise indicated.