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Enhanced production and characterization of a solvent stable amylase from solvent tolerant Bacillus tequilensis RG-01: thermostable and surfactant resistant.

Tiwari S, Shukla N, Mishra P, Gaur R - ScientificWorldJournal (2014)

Bottom Line: The enzyme was showed it 100% activity at 55°C and pH 7.0 with 119% and 127% stability at 55°C and pH 7.0, respectively.The enzyme was also stable in the presence of SDS, Tween-40, Tween-60, and Tween-80 (1%) and was found stimulatory effect, respectively.Only Triton-X-100 showed a moderate inhibitory effect (5%) on amylase activity.

View Article: PubMed Central - PubMed

Affiliation: Department of Microbiology, Centre of Excellence, Dr. Ram Manohar Lohia Avadh University, Faizabad, Uttar Pradesh 224001, India.

ABSTRACT
Ten bacterial strains isolated from the soil samples in the presence of cyclohexane were screened for amylase production. Among them, culture RG-01 was adjudged as the best amylase producer and was identified as Bacillus tequilensis from MTCC, Chandigarh. The isolate showed maximum amylase production (8100 U/mL) in the presence of starch, peptone, and Ca(2+) ions at 55°C pH 7.0 within 24 h of incubation. The enzyme was stable in the presence of n-dodecane, isooctane, n-decane, xylene, toluene, n-hexane, n-butanol, and cyclohexane, respectively. The presence of benzene, methanol, and ethanol marginally reduced the amylase stability, respectively. The enzyme was showed it 100% activity at 55°C and pH 7.0 with 119% and 127% stability at 55°C and pH 7.0, respectively. The enzyme was also stable in the presence of SDS, Tween-40, Tween-60, and Tween-80 (1%) and was found stimulatory effect, respectively. Only Triton-X-100 showed a moderate inhibitory effect (5%) on amylase activity. This isolate (Bacillus tequilensis RG-01) may be useful in several industrial applications owing to its thermotolerant and organic solvents and surfactants resistance characteristics.

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Related in: MedlinePlus

Effect of temperature on amylase production, activity, and stability. The flasks were inoculated with culture in the medium and were incubated at different temperature (35–75°C) for 24 h at pH 7.0. For enzyme activity, reaction mixture was incubated at different temperatures (35–75°C) and for stability enzyme was preincubated at respective temperatures for 1 h and reaction was conducted as standard assay method. Error bars presented mean values of ±standard deviation of triplicates of three independent experiments.
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fig3: Effect of temperature on amylase production, activity, and stability. The flasks were inoculated with culture in the medium and were incubated at different temperature (35–75°C) for 24 h at pH 7.0. For enzyme activity, reaction mixture was incubated at different temperatures (35–75°C) and for stability enzyme was preincubated at respective temperatures for 1 h and reaction was conducted as standard assay method. Error bars presented mean values of ±standard deviation of triplicates of three independent experiments.

Mentions: Effect of different temperatures, viz, 35°C to 75°C, was evaluated for amylase production, activity, and stability by Bacillus tequilensis RG-01 at different physicochemical and nutritional levels. Bacillus tequilensis RG-01 showed higher amylase production, activity, and stability (4000 U/mL, 100%, and 119%) at 55°C. This culture also sustains its activity and stability (81% and 96.3%) at 65°C. Further increase in temperature could not affect the amylase production by Bacillus tequilensis RG-01 (Figure 3). Similarly, Anto et al. [17] also reported that α-amylase production by B. subtilis at 70°C is 90% activity and was observed compared to the optimum enzyme activity at 55°C for liquefaction of starch. For α-amylase produced by a Bacillus isolate AS-1, 88, 85, and 44% of activity have been reported at 60, 70, and 80°C, respectively [18].


Enhanced production and characterization of a solvent stable amylase from solvent tolerant Bacillus tequilensis RG-01: thermostable and surfactant resistant.

Tiwari S, Shukla N, Mishra P, Gaur R - ScientificWorldJournal (2014)

Effect of temperature on amylase production, activity, and stability. The flasks were inoculated with culture in the medium and were incubated at different temperature (35–75°C) for 24 h at pH 7.0. For enzyme activity, reaction mixture was incubated at different temperatures (35–75°C) and for stability enzyme was preincubated at respective temperatures for 1 h and reaction was conducted as standard assay method. Error bars presented mean values of ±standard deviation of triplicates of three independent experiments.
© Copyright Policy - open-access
Related In: Results  -  Collection

Show All Figures
getmorefigures.php?uid=PMC4226188&req=5

fig3: Effect of temperature on amylase production, activity, and stability. The flasks were inoculated with culture in the medium and were incubated at different temperature (35–75°C) for 24 h at pH 7.0. For enzyme activity, reaction mixture was incubated at different temperatures (35–75°C) and for stability enzyme was preincubated at respective temperatures for 1 h and reaction was conducted as standard assay method. Error bars presented mean values of ±standard deviation of triplicates of three independent experiments.
Mentions: Effect of different temperatures, viz, 35°C to 75°C, was evaluated for amylase production, activity, and stability by Bacillus tequilensis RG-01 at different physicochemical and nutritional levels. Bacillus tequilensis RG-01 showed higher amylase production, activity, and stability (4000 U/mL, 100%, and 119%) at 55°C. This culture also sustains its activity and stability (81% and 96.3%) at 65°C. Further increase in temperature could not affect the amylase production by Bacillus tequilensis RG-01 (Figure 3). Similarly, Anto et al. [17] also reported that α-amylase production by B. subtilis at 70°C is 90% activity and was observed compared to the optimum enzyme activity at 55°C for liquefaction of starch. For α-amylase produced by a Bacillus isolate AS-1, 88, 85, and 44% of activity have been reported at 60, 70, and 80°C, respectively [18].

Bottom Line: The enzyme was showed it 100% activity at 55°C and pH 7.0 with 119% and 127% stability at 55°C and pH 7.0, respectively.The enzyme was also stable in the presence of SDS, Tween-40, Tween-60, and Tween-80 (1%) and was found stimulatory effect, respectively.Only Triton-X-100 showed a moderate inhibitory effect (5%) on amylase activity.

View Article: PubMed Central - PubMed

Affiliation: Department of Microbiology, Centre of Excellence, Dr. Ram Manohar Lohia Avadh University, Faizabad, Uttar Pradesh 224001, India.

ABSTRACT
Ten bacterial strains isolated from the soil samples in the presence of cyclohexane were screened for amylase production. Among them, culture RG-01 was adjudged as the best amylase producer and was identified as Bacillus tequilensis from MTCC, Chandigarh. The isolate showed maximum amylase production (8100 U/mL) in the presence of starch, peptone, and Ca(2+) ions at 55°C pH 7.0 within 24 h of incubation. The enzyme was stable in the presence of n-dodecane, isooctane, n-decane, xylene, toluene, n-hexane, n-butanol, and cyclohexane, respectively. The presence of benzene, methanol, and ethanol marginally reduced the amylase stability, respectively. The enzyme was showed it 100% activity at 55°C and pH 7.0 with 119% and 127% stability at 55°C and pH 7.0, respectively. The enzyme was also stable in the presence of SDS, Tween-40, Tween-60, and Tween-80 (1%) and was found stimulatory effect, respectively. Only Triton-X-100 showed a moderate inhibitory effect (5%) on amylase activity. This isolate (Bacillus tequilensis RG-01) may be useful in several industrial applications owing to its thermotolerant and organic solvents and surfactants resistance characteristics.

Show MeSH
Related in: MedlinePlus