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Production of Amilolytic Enzyme from Streptomycetes sp. Strains

Year 2018, , 185 - 191, 31.07.2018
https://doi.org/10.17714/gumusfenbil.310769

Abstract

Amylase is an enzyme responsible for amilolytic
activity and this activity is accomplished by digesting starch to glucose. Due
to the intensive use of amylases in numerous industries, in the present
research, we determined the amylase enzyme production capacities of two
actinomycetes strains isolated from marine sediments of Black Sea and the
optimum activity conditions, and pH and temperature stabilities of the enzymes
produced were investigated. In this context, maximal pH and temperature values
of enzymes extracts were determined and the highest activity conditions were
found to be pH 7.0 and 37°C. Also, amylase enzymes produced by both organisms
were found to have wide range stability between pH 2-10 and 20-70°C. In the
light of these findings, it is though that these organisms have potential for
industrial usage.

References

  • Bhasin, S. ve Modi, H.A., 2012. Optimization of fermentation medium for the production of glucose isomerase using Streptomyces sp. SB-P1, Biotechnology Research International, 1-10.
  • Bisht, D., Yadav, S.K. ve Darmwal, N.S., 2013. An oxidant and organic solvent tolerant alkaline lipase by P. aeruginosa mutant: downstream processing and biochemical characterization, Brazilian Journal of Microbiology, 44, 4, 1305-1314.
  • Bradford, M., 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding, Analytical Biochemistry 72, 1-2, 248-254.
  • Deljou, A. ve Arezi, I., 2016. Production of thermostable extracellular a-amylase by a moderate thermophilic Bacillus licheniformis-AZ2 isolated from Qinarje Hot spring (Ardebil prov. of Iran), Periodicum Biologorum, 118, 4, 405-416.
  • Francis, F., Sabu, A., Namkpoothiri, K.M., Ramachandran, S., Ghosh, A., Szakacs, G. ve Pandey, A., 2003. Use of response surface methodology for optimizing process parameters for the production of α-amylase by Aspergillus oryzae, Biochemical and Engineering Journal, 107, 115-119.
  • Godfrey, T. ve West, S., 1996. Introduction to industrial enzymology. Industrial Enzymology. Godfrey, T. ve West, S. (eds.), 2nd Edition, Stockton Pres, New York, pp.1-8.
  • Gonzalez, I., Ayuso-Sacido, A., Anderson, A. ve Genilloud, O., 2005. Actinomycetes isolated from lichens: evaluation of their diversity and detection of biosynthetic gene sequences, FEMS Microbiology Ecology, 54, 401-415.
  • Jadoon, M.A., Ahmad, T., Rehman, M.M.U., Khan, A. ve Majid, A., 2014. Optimization of the conditions for submerged fermentation (SMF) of the Thermoactinomyces sacchari isolated from azad jammu and kashmir pakistan to produce maximum amylase enzyme, Global Veterinaria, 12, 4, 491-498.
  • Hoque, M.M., Khanam, M. ve Sheekh, M.A., 2006. Characterization and optimization of alpha amylase activity of Streptomyces clavifer, Pakistan journal of Biological Sciences, 9, 7, 1328-1332.
  • Kaneko, T., Ohno, T. ve Ohisa, N., 2005. Purification and characterization of a thermostable raw starch digesting amylase from a Streptomyces sp. isolated in a milling factory, Bioscience, Biotechnology, and Biochemistry, 69, 6, 1073-1081.
  • Kar, S. ve Ray, R.C., 2008. Statistical optimization of α–amylase production by Streptomyces erumpens MTCC7317 cells in calcium alginate beads using response surface methodology, Polish Journal of Microbiology, 57, 1, 49-57.
  • Pandey, A., Nigam, P., Soccol, C. R., Soccol, V.T. Singh, D. ve Mohan, R., 2000. Advances in microbial amylases, Journal of Biotechnology and Applied Biochemistry, 31, 135-152.
  • Ramachandran, S., Patel, A.K., Nampoothiri, K.M., Chandran, S.,Szakacs, G., Soccol, C.R. ve Pandey, A., 2004. Alpha amylase from a fungal culture grown on oil cakes and its properties, Brazilian Archive of Biology Technology, 47, 309-317.
  • Raplong, H.H., Odeleye, P.O., Hammuel, C., Idoko, M.O., Asanato, J.I. ve Odeke, E.H., 2014. Production of alpha amylase by Bacillus cereus in submerged fermentation, Aceh International Journal of Science and Technology, 3, 3, 124-130.
  • Reddy, N.S., Nimmagadda, A. ve Sambasiva Rao, K.R.S., 2003. An overview of the microbial α-amylase family, African Journal of Biotechnology, 2, 12, 645-648.
  • Rick, W. ve Stegbauer, H.P., 1974. α-amylase measurement of reducing groups. Methods of Enzymatic Analysis. Bergmeyer, H.U. (ed.), Academic Press, New York, pp. 55-56.
  • Shaw J.F., Lin F.P., Chen S.C. ve Chen H.C., 1995. Characterization and optimization of amylase producing bacteria isolated from solid waste, Botanical Bulletin of Academia Sinica, 36, 195-200.
  • Souza, P.M. ve Magalhaes P.O., 2010. Application of microbial amylase in industry, Brazilian Journal of Microbiology, 41, 4, 850-861.
  • Suriya, J., Bharathiraja, S., Manivasagan, P. ve Kim, S. K., 2016. Enzymes from rare actinobacterial strains. Advances in Food and Nutrition Research. Se-Kwon, K. ve Fidel, T. (eds.), Volume 79, Academic Press, pp. 67-98.
  • Tang-um, J. ve Niamsup, H., 2012. Extracellular amylase activity from endophytic Streptomyces griseoflavus P4, Chiang Mai Journal of Science, 39, 2, 346-350.
  • Tonkova, A., 2006. Microbial starch converting enzymes of the a–amylase family. Microbial Biotechnology in Horticulture. Ray, C.R. ve Words, O.P. (eds.), Volume 1, Science Publishers, Enfield, New Hampshire, USA, pp. 421-472.
  • Vander, M.M., Vander, V.B., Clitehaag, J.C.M., Leemuhuis, H. ve Dijkhuizen, L., 2002. Properties and application of starch converting enzymes of the alpha amylase family, Journal of Biotechnology, 94, 37-55.
  • Yalçın, H.T. ve Çorbacı, C., 2013. Isolation and characterization of amylase producing yeasts and improvement of amylase production, Turkish Journal of Biochemistry, 38, 1, 101-108.
  • Yalçın, H.T., Çorbacı, C. ve Uçar, F.B., 2014. Molecular characterization and lipase profiling of the yeasts isolated from environments contaminated with petroleum, Journal of Basic Microbiology, 54, 85-92.
  • Yang, S-S. ve Wang, J-Y., 1999. Protease and amylase production of Streptomyces rimosus in submerged and solid state cultivations, Botanical Bulletin of Academia Sinica, 40, 259-265.
  • Yassien, M.A.M. ve Asfour, H.Z., 2012. Improved production, purification and some properties of α-amylase from Streptomyces clavifer, African Journal of Biotechnology, 11, 80, 14603-14611.

Streptomycetes sp. Suşlarından Amilolitik Enzim Üretimi

Year 2018, , 185 - 191, 31.07.2018
https://doi.org/10.17714/gumusfenbil.310769

Abstract

Amilaz
enzimi, amilolitik aktiviteden sorumlu bir enzimdir ve bu aktiviteyi nişastayı
glukoza parçalayarak gerçekleştirmektedir. Amilazların, birçok endüstride yoğun
olarak kullanılmasından dolayı bu çalışmada, Karadeniz deniz sediment örneğinden
izole edilen iki aktinomiset suşunun amilaz enzimi üretme kapasiteleri ve
üretilen enzimlerin optimum aktivite koşulları ile pH ve sıcaklık stabiliteleri
araştırılmıştır. Bu kapsamda, enzim ekstrelerinin maksimum aktivite
gösterdikleri pH ve sıcaklık değerleri saptanmış ve en yüksek aktivite
koşullarının pH 7.0 ile 37°C olduğu bulunmuştur. Bunların yanı sıra, her iki
organizma tarafından üretilen amilaz enzimlerinin, pH 2-10 ve 20-70°C değerleri
arasında geniş bir stabiliteye sahip oldukları ortaya çıkarılmıştır. Elde
edilen bulgular ışığında, bu organizmaların endüstriyel kullanımlar için birer
potansiyele sahip oldukları düşünülmektedir.

References

  • Bhasin, S. ve Modi, H.A., 2012. Optimization of fermentation medium for the production of glucose isomerase using Streptomyces sp. SB-P1, Biotechnology Research International, 1-10.
  • Bisht, D., Yadav, S.K. ve Darmwal, N.S., 2013. An oxidant and organic solvent tolerant alkaline lipase by P. aeruginosa mutant: downstream processing and biochemical characterization, Brazilian Journal of Microbiology, 44, 4, 1305-1314.
  • Bradford, M., 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding, Analytical Biochemistry 72, 1-2, 248-254.
  • Deljou, A. ve Arezi, I., 2016. Production of thermostable extracellular a-amylase by a moderate thermophilic Bacillus licheniformis-AZ2 isolated from Qinarje Hot spring (Ardebil prov. of Iran), Periodicum Biologorum, 118, 4, 405-416.
  • Francis, F., Sabu, A., Namkpoothiri, K.M., Ramachandran, S., Ghosh, A., Szakacs, G. ve Pandey, A., 2003. Use of response surface methodology for optimizing process parameters for the production of α-amylase by Aspergillus oryzae, Biochemical and Engineering Journal, 107, 115-119.
  • Godfrey, T. ve West, S., 1996. Introduction to industrial enzymology. Industrial Enzymology. Godfrey, T. ve West, S. (eds.), 2nd Edition, Stockton Pres, New York, pp.1-8.
  • Gonzalez, I., Ayuso-Sacido, A., Anderson, A. ve Genilloud, O., 2005. Actinomycetes isolated from lichens: evaluation of their diversity and detection of biosynthetic gene sequences, FEMS Microbiology Ecology, 54, 401-415.
  • Jadoon, M.A., Ahmad, T., Rehman, M.M.U., Khan, A. ve Majid, A., 2014. Optimization of the conditions for submerged fermentation (SMF) of the Thermoactinomyces sacchari isolated from azad jammu and kashmir pakistan to produce maximum amylase enzyme, Global Veterinaria, 12, 4, 491-498.
  • Hoque, M.M., Khanam, M. ve Sheekh, M.A., 2006. Characterization and optimization of alpha amylase activity of Streptomyces clavifer, Pakistan journal of Biological Sciences, 9, 7, 1328-1332.
  • Kaneko, T., Ohno, T. ve Ohisa, N., 2005. Purification and characterization of a thermostable raw starch digesting amylase from a Streptomyces sp. isolated in a milling factory, Bioscience, Biotechnology, and Biochemistry, 69, 6, 1073-1081.
  • Kar, S. ve Ray, R.C., 2008. Statistical optimization of α–amylase production by Streptomyces erumpens MTCC7317 cells in calcium alginate beads using response surface methodology, Polish Journal of Microbiology, 57, 1, 49-57.
  • Pandey, A., Nigam, P., Soccol, C. R., Soccol, V.T. Singh, D. ve Mohan, R., 2000. Advances in microbial amylases, Journal of Biotechnology and Applied Biochemistry, 31, 135-152.
  • Ramachandran, S., Patel, A.K., Nampoothiri, K.M., Chandran, S.,Szakacs, G., Soccol, C.R. ve Pandey, A., 2004. Alpha amylase from a fungal culture grown on oil cakes and its properties, Brazilian Archive of Biology Technology, 47, 309-317.
  • Raplong, H.H., Odeleye, P.O., Hammuel, C., Idoko, M.O., Asanato, J.I. ve Odeke, E.H., 2014. Production of alpha amylase by Bacillus cereus in submerged fermentation, Aceh International Journal of Science and Technology, 3, 3, 124-130.
  • Reddy, N.S., Nimmagadda, A. ve Sambasiva Rao, K.R.S., 2003. An overview of the microbial α-amylase family, African Journal of Biotechnology, 2, 12, 645-648.
  • Rick, W. ve Stegbauer, H.P., 1974. α-amylase measurement of reducing groups. Methods of Enzymatic Analysis. Bergmeyer, H.U. (ed.), Academic Press, New York, pp. 55-56.
  • Shaw J.F., Lin F.P., Chen S.C. ve Chen H.C., 1995. Characterization and optimization of amylase producing bacteria isolated from solid waste, Botanical Bulletin of Academia Sinica, 36, 195-200.
  • Souza, P.M. ve Magalhaes P.O., 2010. Application of microbial amylase in industry, Brazilian Journal of Microbiology, 41, 4, 850-861.
  • Suriya, J., Bharathiraja, S., Manivasagan, P. ve Kim, S. K., 2016. Enzymes from rare actinobacterial strains. Advances in Food and Nutrition Research. Se-Kwon, K. ve Fidel, T. (eds.), Volume 79, Academic Press, pp. 67-98.
  • Tang-um, J. ve Niamsup, H., 2012. Extracellular amylase activity from endophytic Streptomyces griseoflavus P4, Chiang Mai Journal of Science, 39, 2, 346-350.
  • Tonkova, A., 2006. Microbial starch converting enzymes of the a–amylase family. Microbial Biotechnology in Horticulture. Ray, C.R. ve Words, O.P. (eds.), Volume 1, Science Publishers, Enfield, New Hampshire, USA, pp. 421-472.
  • Vander, M.M., Vander, V.B., Clitehaag, J.C.M., Leemuhuis, H. ve Dijkhuizen, L., 2002. Properties and application of starch converting enzymes of the alpha amylase family, Journal of Biotechnology, 94, 37-55.
  • Yalçın, H.T. ve Çorbacı, C., 2013. Isolation and characterization of amylase producing yeasts and improvement of amylase production, Turkish Journal of Biochemistry, 38, 1, 101-108.
  • Yalçın, H.T., Çorbacı, C. ve Uçar, F.B., 2014. Molecular characterization and lipase profiling of the yeasts isolated from environments contaminated with petroleum, Journal of Basic Microbiology, 54, 85-92.
  • Yang, S-S. ve Wang, J-Y., 1999. Protease and amylase production of Streptomyces rimosus in submerged and solid state cultivations, Botanical Bulletin of Academia Sinica, 40, 259-265.
  • Yassien, M.A.M. ve Asfour, H.Z., 2012. Improved production, purification and some properties of α-amylase from Streptomyces clavifer, African Journal of Biotechnology, 11, 80, 14603-14611.
There are 26 citations in total.

Details

Subjects Engineering
Journal Section Articles
Authors

Kadriye Özcan

Cengiz Çorbacı

Publication Date July 31, 2018
Submission Date May 6, 2017
Acceptance Date December 31, 2017
Published in Issue Year 2018

Cite

APA Özcan, K., & Çorbacı, C. (2018). Streptomycetes sp. Suşlarından Amilolitik Enzim Üretimi. Gümüşhane Üniversitesi Fen Bilimleri Dergisi, 8(2), 185-191. https://doi.org/10.17714/gumusfenbil.310769