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Some Properties Of Thermo-Stable 26913 -Amylase Of Four Isolates Of Bacillus Licheniformis

Journal: International Journal of Scientific & Technology Research (Vol.3, No. 12)

Publication Date:

Authors : ; ; ;

Page : 34-38

Keywords : Keywards Bacillus licheniformis; thermo-stable amylase; 26945-Amylases; partial purification; DEAD Sephadex.;

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Abstract Four isolates of Bacillus licheniformis producing thermo-stable amylase enzymes were previously isolated from different Sudanese soils and designated as B. licheniformis SUDK1 SUDK2 SUDK4 and SUDO. The enzyme was partially purified using DEAD Sephadex A 25 gel filtration and then were identified using thin layer chromatography. Optimum pH and temperature for enzyme activity were determined. The effect of thermal stability was detected at two storage temperatures -20Cand 4 C for 24 weeks. The results showed that the activity of the partially purified enzymes increased up to 16 -18 folds. The amylase enzymes were found to hydrolyze starch forming various maltooligosaccharides such as dextrins and maltose as major products so they were identified as 26945- amylases. Optimum temperatures for enzyme activity was obtained at 60 and 70 C. All enzymes were stable between pH 6.0-9.0 with optimum pH 7.0 . The enzymes were stable and retained nearly all of their initial activities at -20 C till the end of 24th week. At 4 C they lost less than 60 of their initial activities at the 8th week. The Km values were 1.25 2.0 mgml.

Last modified: 2015-06-28 04:04:25