PRODUCTION AND CHARACTERIZATION OF PARTIALLY PURIFIED EXTRACELLULAR THERMOSTABLE ?-AMYLASE BY Bacillus subtilis IN SUBMERGED FERMENTATION (SmF)

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dc.authoridMatpan Bekler, Fatma/0000-0001-8253-9568
dc.contributor.authorOzdemir, Sadin
dc.contributor.authorMatpan, Fatma
dc.contributor.authorGuven, Kemal
dc.contributor.authorBaysal, Zubeyde
dc.date.accessioned2024-12-24T19:28:15Z
dc.date.available2024-12-24T19:28:15Z
dc.date.issued2011
dc.departmentSiirt Üniversitesi
dc.description.abstractA Bacillus strain was isolated from soil samples from the campus area of Dicle University. Based on 16S ribosomal RNA sequencing, the microorganism was closely related to Bacillus subtilis. Effects of different culture medium, incubation time, carbon and nitrogen sources, and various starches, flours, and chemicals on alpha-amylase production were examined. Maximum enzyme production (7516 U/mL) was obtained in a basal medium A containing 0.05% Tween 40 in 24 h. Partially purified enzyme showed maximum activity at 60 degrees C with an optimum pH of 6.0. The effects of 0.2% detergents (sodium dodecyl sulfate [SDS], CHAPS [3-[(3-cholamidopropyl)dimethylammonio]-1-propanesulfonate], and commercial detergent Omo Matic) on partially purified enzyme activity over a period of time (15-150 min) were examined and the order of inhibition effect from the most to the least was found as SDS> Omo Matic> CHAPS. Different metal ions inhibited alpha-amylase activity at low concentrations (1.5 mM). Co2+ was a mild inhibitor and Hg2+ and Cd2+ were potent inhibitors, whereas Ca2+ and Mg2+ increased the enzyme activity. At 20 mM, Ca2+ enhanced enzyme activity, and different Ca2+ concentrations (10-300 mM) were studied.
dc.identifier.doi10.1080/10826068.2011.552142
dc.identifier.endpage381
dc.identifier.issn1082-6068
dc.identifier.issn1532-2297
dc.identifier.issue4
dc.identifier.pmid21967337
dc.identifier.scopus2-s2.0-80053647043
dc.identifier.scopusqualityQ2
dc.identifier.startpage365
dc.identifier.urihttps://doi.org/10.1080/10826068.2011.552142
dc.identifier.urihttps://hdl.handle.net/20.500.12604/6990
dc.identifier.volume41
dc.identifier.wosWOS:000295794600004
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofPreparative Biochemistry & Biotechnology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241222
dc.subjectalpha-amylase
dc.subjectBacillus
dc.subjectdetergent
dc.subjectsubmerged fermentation (SmF)
dc.subjectthermostable
dc.titlePRODUCTION AND CHARACTERIZATION OF PARTIALLY PURIFIED EXTRACELLULAR THERMOSTABLE ?-AMYLASE BY Bacillus subtilis IN SUBMERGED FERMENTATION (SmF)
dc.typeArticle

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