Comparison of the functional and biochemical properties of amylase produced by different Bacillus sp.
學生姓名:
呂詠懷
指導教授:
方翠筠
學 期:
113下
摘 要:
Amylase is a starch hydrolyzing enzyme that can degrade the α 1-4 glycosidic bond in polysaccharides, and is the most widely used enzyme in the fermentation industry. In this study, two different amylases are presented separately but both are produced by Bacillus sp. The first one is Bacillus sp. isolated from an extreme environment and utilized for the production of α-amylase through small scale deep fermentation, which will be tested for the purification of the enzyme and its application as an antibiofilm agent. The results indicated that the optimal physical parameters for enzyme production were incubation time at 35°C, pH 5.5, and 48 hours. The partially purified enzyme obtained by ammonium sulfate precipitation with 1.38-fold purification as well as showed good stability properties when stored at 4 °C for 21 days at a pH value up to 8.5. The second was the isolation and identification of four heat-resistant amylases produced by bacteria from the geothermal springs of Tatta Pani Kotli AJ&K and the statistical optimization of conditions for maximum enzyme production. The results indicated that the production of the enzymes under different conditions could determine the optimal fermentation conditions for the enzymes. In this study, maximum enzyme production was obtained in a starch fermentation medium at a temperature of 70°C, a soluble starch concentration of 1.5%, and a pH value of 8.
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