Isolation and identification of Bacillus megaterium producing Alkaline ${\alpha}$-amylase

  • Jia, Shiru (Biochemical Engineering Lab., Tianjin University of Science & Technology) ;
  • Choe, Yong-Deok (Department of Environmental Engineering and Science, University of Seoul) ;
  • Cho, Hoon (Department of Polymer Science & Engineering, Chosun University)
  • Published : 2008.03.31

Abstract

A bacterial strain, Bacillus megaterium L-49 has been isolated and identified that produces alkaline ${\alpha}$-amylase. The cell is ellipsoidal, about $1.0-1.2{\times}3.0-3.6{\mu}m$ in diameter, Gram-positive, motile, and central partial central. Growth occurs in media containing 7% of NaCl. This strain could utilize D-glucose, lactose, xylose, sucrose, mannose, and maltose, and but it does not utilize D-fructose, and glycogen. Among the various concentrations of saturated ammonium sulfate, the retractation ratio in range of 70 to 100% was about 93%. However, in the case of acetone, it was about 98.7%. EDTA has activating effect and Ca2+ has no effect on alkaline ${\alpha}$-amylase activity. The alkaline ${\alpha}$-amylase has low thermal stability. The optimal temperature for reaction is $50^{\circ}C$. The alkaline ${\alpha}$-amylase activity maintained stabilizing at pH 6-11 and the optimal pH for reaction was 9-10.

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References

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