Biochemical characteristics of alpha amylase produced by Anoxybacillus sp. from Qinarjeh, Meshkin-Shahr



Amylolytic enzymes are among the most important enzymes in food, pharmaceuticals, detergent industries and biotechnology. Alpha amylases cleave the linkage between adjacent glucose units in the linear amylose chain and ultimately generate glucose, maltose and maltotriose units. Although many microorganisms such as Bacillus licheniformis, Bacillus amyloliquifaciens produce this enzyme, Aspergillus niger as most popular one is used in industrial applications. In the present study, a strain of amylolitic Anoxybacillus sp. was identified. 16SrDNA analysis was carried out and bacterial optimal growth and production was investigated. Moreover, enzyme was partially purified and biochemical properties such as temperature, optimum pH and the effect of denaturants like SDS on the stability of enzyme were evaluated. On the other hand, encoded gene of enzyme was amplified and sequenced. Results indicated that after 20 hours, the optimal conditions for bacterial growth were at 60ºC and pH of 7. Also, maximum enzyme activity was obtained at 75ºC at pH 6 after 72 h of incubation. Enzyme showed higher optimum temperature but similar stability against SDS in comparison with other similar.