MICROBIAL ENZYMES WITH SPECIAL REFERENCE TO α-AMYLASE

TLDR: Enzymes like amylases- starch converting enzymes, are important in production of glucose and fructose syrups, modified starches, and the optimum pH activity, temperature activity and substrated conectration for bacterial growth is observed.

Abstract: The microbial enzymes particularly the bacterial enzymes have gained more popularity in the industrial sector as they are more stable than the enzymes prepared from plants and animal resources. Modern molecular techniques, such as metagenomics modified by different strategies are used for analysis of microbial enzymes. Bacteria and fungi produce the majority of industrial microbial enzymes. Production of enzyme is carries out using submerged fementation and also solid state fermentation in some cases. α-Amylase (1,4- α -D-glucanohydrolase; EC3.2.1.1) is responsible for hydrolysis of the α1,4-glucosidic linkage in starch and other similar molecules. It is one of the many enzymes involved in starch degradation. The production of α-amylase is essential for the coversion of starch to oligiosaccharide. Enzymes like amylases- starch converting enzymes, are important in production of glucose and fructose syrups, modified starches. For isolation and optimization of a-amylase from bacillus species, an α-amylase producing bacillus species is isolated from a soil sample and the soluble starch amylase was characterized. Then, the optimum pH activity,temperature activity and substrated conectration for bacterial growth is observed. The purification of the enzyme is then carried out and the enzyme growth is then recorded.