- About this Journal ·
- Abstracting and Indexing ·
- Advance Access ·
- Aims and Scope ·
- Article Processing Charges ·
- Articles in Press ·
- Author Guidelines ·
- Bibliographic Information ·
- Citations to this Journal ·
- Contact Information ·
- Editorial Board ·
- Editorial Workflow ·
- Free eTOC Alerts ·
- Publication Ethics ·
- Reviewers Acknowledgment ·
- Submit a Manuscript ·
- Subscription Information ·
- Table of Contents
Biochemistry Research International
Volume 2014 (2014), Article ID 568141, 5 pages
Production and Partial Purification of Alpha Amylase from Bacillus subtilis (MTCC 121) Using Solid State Fermentation
Department of Biotechnology, Haldia Institute of Technology, ICARE Complex, Purba Medinipur 721657, India
Received 26 July 2013; Revised 27 November 2013; Accepted 11 December 2013; Published 12 January 2014
Academic Editor: Hans-Jürgen Apell
Copyright © 2014 Dibyangana Raul et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
- A. Rameshkumar and T. Sivasudha, “Optimization of nutritional constitute for enhanced α-amylase production by solid state fermentation technology,” International Journal of Microbiological Research, vol. 2, no. 2, p. 148, 2011.
- P. Nigam and D. Singh, “Enzyme and microbial systems involved in starch processing,” Enzyme and Microbial Technology, vol. 17, no. 9, pp. 770–778, 1995.
- A. Burhan, U. Nisa, C. Gökhan, C. Ömer, A. Ashabil, and G. Osman, “Enzymatic properties of a novel thermostable, thermophilic, alkaline and chelator resistant amylase from an alkaliphilic Bacillus sp. isolate ANT-6,” Process Biochemistry, vol. 38, no. 10, pp. 1397–1403, 2003.
- B. A. Levine and R. J. P. Williams, “Calcium binding to proteins and other large biological anion centers,” in Calcium and Cell Function, W. Y. Cheung, Ed., pp. 1–38, Academic Press, New York, NY, USA, 1982.
- C. B. Klee and T. C. Vanaman, “Calmodulin,” Advances in Protein Chemistry, vol. 35, pp. 213–321, 1982.
- A. Kadziola, J.-I. Abe, B. Svensson, and R. Haser, “Crystal and molecular structure of barley α-amylase,” Journal of Molecular Biology, vol. 239, no. 1, pp. 104–121, 1994.
- E. A. MacGregor, “α-Amylase structure and activity,” Journal of Protein Chemistry, vol. 7, no. 4, pp. 399–415, 1988.
- W. Crueger and A. Crueger, Eds., Industrial Microbiology, Sinauer Associates, Sunderland, Mass, USA, 1989.
- G. Rajagopalan and C. Krishnan, “α-Amylase production from catabolite derepressed Bacillus subtilis KCC103 utilizing sugarcane bagasse hydrolysate,” Bioresource Technology, vol. 99, no. 8, pp. 3044–3050, 2008.
- N. S. Reddy, A. Nimmagadda, and K. R. S. S. Rao, “An overview of the microbial α-amylase family,” African Journal of Biotechnology, vol. 2, no. 12, pp. 645–648, 2003.
- R. Gupta, P. Gigras, H. Mohapatra, V. K. Goswami, and B. Chauhan, “Microbial α-amylases: a biotechnological perspective,” Process Biochemistry, vol. 38, no. 11, pp. 1599–1616, 2003.
- L. Kandra, “α-Amylases of medical and industrial importance,” Journal of Molecular Structure: THEOCHEM, vol. 666-667, pp. 487–498, 2003.
- A. Pandey, P. Nigam, C. R. Soccol, V. T. Soccol, D. Singh, and R. Mohan, “Advances in microbial amylases,” Biotechnology and Applied Biochemistry, vol. 31, no. 2, pp. 135–152, 2000.
- R. K. Saxena, K. Dutt, L. Agarwal, and P. Nayyar, “A highly thermostable and alkaline amylase from a Bacillus sp. PN5,” Bioresource Technology, vol. 98, no. 2, pp. 260–265, 2007.
- M. Asgher, M. J. Asad, S. U. Rahman, and R. L. Legge, “A thermostable α-amylase from a moderately thermophilic Bacillus subtilis strain for starch processing,” Journal of Food Engineering, vol. 79, no. 3, pp. 950–955, 2007.
- L. M. Hamilton, C. T. Kelly, and W. M. Fogarty, “Production and properties of the raw starch-digesting α-amylase of Bacillus sp. IMD 435,” Process Biochemistry, vol. 35, no. 1-2, pp. 27–31, 1999.
- N. Goyal, J. K. Gupta, and S. K. Soni, “A novel raw starch digesting thermostable α-amylase from Bacillus sp. I-3 and its use in the direct hydrolysis of raw potato starch,” Enzyme and Microbial Technology, vol. 37, no. 7, pp. 723–734, 2005.
- K. Schwab, J. Bader, C. Brokamp, M. K. Popović, R. Bajpai, and M. Berovič, “Dual feeding strategy for the production of α-amylase by Bacillus caldolyticus using complex media,” New Biotechnology, vol. 26, no. 1-2, pp. 68–74, 2009.
- I.-U. Haq, H. Ashraf, J. Iqbal, and M. A. Qadeer, “Production of alpha amylase by Bacillus licheniformis using an economical medium,” Bioresource Technology, vol. 87, no. 1, pp. 57–61, 2003.
- S. R. Couto and M. Á. Sanromán, “Application of solid-state fermentation to food industry-a review,” Journal of Food Engineering, vol. 76, no. 3, pp. 291–302, 2006.
- A. Pandey, “Solid-state fermentation,” Biochemical Engineering Journal, vol. 13, no. 2-3, pp. 81–84, 2003.
- M. S. Tanyildizi, D. Özer, and M. Elibol, “Production of bacterial α-amylase by B. amyloliquefaciens under solid substrate fermentation,” Biochemical Engineering Journal, vol. 37, no. 3, pp. 294–297, 2007.
- V. H. Mulimani and G. N. P. Ramalingam, “α-Amylase production by solid state fermentation: a new practical approach to biotechnology courses,” Biochemical Education, vol. 28, no. 3, pp. 161–163, 1999.
- J. Shukla and R. Kar, “Potato peel as a solid state substrate for thermostable α-amylase production by thermophilic Bacillus isolates,” World Journal of Microbiology and Biotechnology, vol. 22, no. 5, pp. 417–422, 2006.
- P. Vijayabaskar, D. Jayalakshmi, and T. Shankar, “Amylase production by moderately halophilic Bacillus cereus in solid state fermentation,” African Journal of MiCrobiology Research, vol. 6, pp. 4918–4926, 2012.
- Z. Baysal, F. Uyar, and Ç. Aytekin, “Solid state fermentation for production of α-amylase by a thermotolerant Bacillus subtilis from hot-spring water,” Process Biochemistry, vol. 38, no. 12, pp. 1665–1668, 2003.
- A. K. Mukherjee, M. Borah, and S. K. Rai, “To study the influence of different components of fermentable substrates on induction of extracellular α-amylase synthesis by Bacillus subtilis DM-03 in solid-state fermentation and exploration of feasibility for inclusion of α-amylase in laundry detergent formulations,” Biochemical Engineering Journal, vol. 43, no. 2, pp. 149–156, 2009.
- H. K. Sodhi, K. Sharma, J. K. Gupta, and S. K. Soni, “Production of a thermostable α-amylase from Bacillus sp. PS-7 by solid state fermentation and its synergistic use in the hydrolysis of malt starch for alcohol production,” Process Biochemistry, vol. 40, no. 2, pp. 525–534, 2005.
- S. K. Soni, A. Kaur, and J. K. Gupta, “A solid state fermentation based bacterial α-amylase and fungal glucoamylase system and its suitability for the hydrolysis of wheat starch,” Process Biochemistry, vol. 39, no. 2, pp. 185–192, 2003.
- O. H. Lowry, N. J. Rosenbrough, A. I. Farr, and R. J. Randall, “Protein measurement with the Folin phenol reagent,” The Journal of Biological Chemistry, vol. 193, no. 1, pp. 265–275, 1951.
- G. L. Miller, “Use of dinitrosalisylic acid reagent for determination of reducing sugar,” Analytical Chemistry, vol. 31, no. 3, pp. 426–429, 1959.
- N. Božić, J. Ruiz, J. López-Santín, and Z. Vujčić, “Production and properties of the highly efficient raw starch digesting α-amylase from a Bacillus licheniformis ATCC 9945a,” Biochemical Engineering Journal, vol. 53, no. 2, pp. 203–209, 2011.
- Y.-H. Liu, F.-P. Lu, Y. Li, J.-L. Wang, and C. Gao, “Acid stabilization of Bacillus licheniformis alpha amylase through introduction of mutations,” Applied Microbiology and Biotechnology, vol. 80, no. 5, pp. 795–803, 2008.
- V. N. Ivanova, E. P. Dobreva, and E. I. Emanuilova, “Purification and characterization of a thermostable alpha-amylase from Bacillus licheniformis,” Journal of Biotechnology, vol. 28, no. 2-3, pp. 277–289, 1993.