Biolife, Volume 3, Issue 2, 2015
Vahid Danesh1,Numan Ozcan2 and Mojtaba Najafi3*
1,2 Department of Animal Sciences in Cukurova University, Turkey.
3Department of Animal Sciences and Fisheries, SANRU, Sari, Iran
Alkaliphilic and thermophilic bacillus sp. KH1-29 which was isolated from Caspian Lake of Iran, produced thermostable α-Amylase at 55°C, pH 8.0. The molecular weight of the enzyme was estimated 45 kilodallton using sodium dodecyl sulphate-polyacrylamide gel electrophoresis. The enzyme showed working pH range of 7-8 with an optimum pH of 8.0. The temperature optimum of the enzyme was found at 90°C. α-Amylase production by Thermophilic bacillus sp. strain reached to maximum quantity at 36h after cultivation analyzed according to the Lowry method. According to Lowry method with levels of 0.63 mmol protein/min, the a-amylase production in the mentioned strain reached to maximum levels at 36 h after cultivation with levels of 0.63 mmol protein/min. As a result, according to information obtained by the enzyme it is qualified for use in biotechnological applications and all its properties make it a useful tool for bio-bleaching in pulp and paper industry.
Key words: Isolation, Bacillus sp., Thermophile, Alkaline, α-Amylase, Molecular weight
Published online 30th June, 2015
© 2015 Published by Global Science Publishing Group, USA
How to Cite this Article:
Vahid Danesh, Numan Ozcan and Mojtaba Najafi. (2015). The evaluation of Isolated KH1-29 properties for producing α-amylase from a novel native highly thermostable, thermophilic and alkaline Bacillus sp. Biolife, 3(2), pp 571-575. doi:10.17812/blj2015.32.33
Link to this article: http://biolifejournal.com/10.17812_blj2015.32.33.html
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International Quarterly Journal of Biology & Life Sciences
The evaluation of Isolated KH1-29 properties for producing α-amylase from a novel native highly
thermostable, thermophilic and alkaline Bacillus sp
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