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首页> 外文期刊>British Microbiology Research Journal >Isolation, Identification and Optimization ofCulture Conditions of Bacillus sp. Strain PM1for Alkalo-thermostable Amylase Production
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Isolation, Identification and Optimization ofCulture Conditions of Bacillus sp. Strain PM1for Alkalo-thermostable Amylase Production

机译：芽孢杆菌培养条件的分离，鉴定与优化PM1菌株，用于碱性热淀粉酶生产

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Aims: To isolate and optimize the culture conditions for thermo stable and alkaline amylase production from bacteria.Study Design: Optimization of different physiological and nutritional parameters for amylase production and kinetic studies of amylase.Place and Duration of Study: Soil Samples: Herbal garden of Amity University Haryana, Gurgaon (Manesar), India, between April 2012 and September 2012.Methodology: Amylolytic isolates were selected by flooding the nutrient agar plates containing 2% starch with Lugol solution. Isolates were selected on the basis of higher ratio of clear zone to colony size and grown in nutrient broth containing 2% starch. The level of amylase was detected in the culture filtrate. The selected isolate showing maximum amylase production was identified on the basis of 16S rDNA amplification.Results: An Alkalo-thermostable amylase producing bacterial isolate from soil was identified as Bacillus sp. strain PM1 on the basis of 16S rRNA. It yielded 3.5 U/ml of amylase in medium containing (%) starch 2.0, beef extract 0.5, NaCl 0.5 at 50oC, pH 7.0 at 180 rpm after 72 h. The optimum pH and temperature for amylase activity was 8.0 and 50°C, respectively. The enzyme exhibited 67% activity after 60 minute incubation at 50oC. At pH 8.0, the enzyme retained 78% activity after 4 h. Conclusion: The properties of the isolated enzyme are adequate for its use in starch processing and baking industry.
机译：目的：分离和优化细菌产生热稳定和碱性淀粉酶的培养条件研究设计：优化淀粉酶生产和淀粉酶动力学研究的不同生理和营养参数研究地点和持续时间：土壤样品：草本植物2012年4月至2012年9月之间，印度古尔冈（马尼萨尔）哈里亚纳邦爱妮塔大学方法。方法：通过用Lugol溶液淹没含有2％淀粉的营养琼脂平板来选择解淀粉菌株。根据较高的透明区与菌落大小的比例选择分离株，并在含有2％淀粉的营养肉汤中生长。在培养滤液中检测淀粉酶的水平。通过16S rDNA扩增鉴定出产淀粉酶最高的分离菌。结果：从土壤中分离出了一种可生碱的产淀粉酶的细菌。基于16S rRNA的PM1菌株。在72 h后，在含有（％）淀粉2.0，牛肉提取物0.5，NaCl 0.5（50°C，pH 7.0）的培养基中，产生3.5 U / ml淀粉酶。淀粉酶活性的最佳pH和温度分别为8.0和50℃。在50oC下孵育60分钟后，该酶显示67％的活性。在pH 8.0下，酶在4小时后保持7​​8％的活性。结论：分离出的酶的性质足以使其用于淀粉加工和烘焙工业。

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