Production and characterization of thermostable α-amylase from thermophilic anoxybacillus flavithermus sp. nov. SO-19.

Basit Öğe Kaydı
dc.authoridhttps://orcid.org/0000-0002-5505-2700en_US
dc.contributor.authorÖzdemir, Sadin
dc.contributor.authorOkumuş, Veysi
dc.contributor.authorUlutaş, Sefa
dc.contributor.authorDündar, Abdurrahman
dc.contributor.authorAkarsubaşı, Alpertunga
dc.contributor.authorDumonted, Stefano
dc.date.accessioned2019-12-23T10:50:19Z
dc.date.available2019-12-23T10:50:19Z
dc.date.issued2016en_US
dc.departmentFen - Edebiyat Fakültesien_US
dc.description.abstractThis study was concerned with isolation and identification of thermophilic bacteria from hot spring in Afyonkarahisar (Gecek) and optimization of a-amylase production, partial purification of a-amylase, and characterization of extracellular enzyme from isolated thermophilic strain 19. To characterize and identify the thermophilic isolated bacteria, morphological analysis and biochemistry tests were studied. Besides, for classification 16S rRNA gene, G–C content and DNA–DNA hybridization analysis were performed. These results indicated that strain 19 is a novel species, Anoxybacillus flavithermus sp. nov. The effects of different fermentation conditions, such as incubation time, temperature, and pH, different carbon and nitrogen sources, and surfactants on a-amylase production were investigated. Various parameters such as temperature and temperature stability, pHand pH stability, detergents and surfactants, different starches, and metal ions on influence of enzyme characterization were assayed. About 93, 87, and 81% of the activities were retained after heating the partially purified enzyme solution at 50, 60, and 70 for 240 min, respectively. Enzyme was excessively inhibited by Hg (6%). The enzyme was activated by Co (212%) and Mg (142%). Enzyme degradated 82% of starch content in apple juice at70°C in 30 min. The molecular weight of enzyme was estimated as 96 kDa.en_US
dc.description.provenanceSubmitted by Veysi OKUMUŞ (veysiokumus@siirt.edu.tr) on 2019-12-22T21:18:38Z No. of bitstreams: 1 A27.pdf: 1023391 bytes, checksum: c4780f8d0f6b77e51e43d26e1949f697 (MD5)en
dc.description.provenanceApproved for entry into archive by Esra Diriarın (esradiriarin@siirt.edu.tr) on 2019-12-23T10:50:19Z (GMT) No. of bitstreams: 1 A27.pdf: 1023391 bytes, checksum: c4780f8d0f6b77e51e43d26e1949f697 (MD5)en
dc.description.provenanceMade available in DSpace on 2019-12-23T10:50:19Z (GMT). No. of bitstreams: 1 A27.pdf: 1023391 bytes, checksum: c4780f8d0f6b77e51e43d26e1949f697 (MD5) Previous issue date: 2016en
dc.identifier.citationÖzdemir, Sadin, et al. "Production and characterization of thermostable α‐amylase from thermophilic Anoxybacillus flavithermus sp. nov. SO‐19." Starch‐Stärke 68.11-12 (2016): 1244-1253.en_US
dc.identifier.endpage1253en_US
dc.identifier.startpage1244en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12604/2361
dc.identifier.volume68en_US
dc.institutionauthorOkumuş, Veysi
dc.language.isoenen_US
dc.publisherStarchen_US
dc.relation.ispartofStarch
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - İdari Personel ve Öğrencien_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz#KayıtKontrol#
dc.subjectAnoxybacillus flavithermusen_US
dc.subjecta-Amylaseen_US
dc.subjectApple juice industryen_US
dc.subjectDetergent industryen_US
dc.subjectThermostableen_US
dc.titleProduction and characterization of thermostable α-amylase from thermophilic anoxybacillus flavithermus sp. nov. SO-19.en_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
A27.pdf
Boyut:
999.41 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Makale
İndir
Lisans paketi
Listeleniyor 1 - 1 / 1
[ X ]
İsim:
license.txt
Boyut:
1.44 KB
Biçim:
Item-specific license agreed upon to submission
Açıklama:
İndir

Koleksiyon

2) Makale