Exploration of Indian Food for Isolation of Thermostable Amylase Producer

Authors

  • Anupama Pathak School of Life Sciences, Swami Ramanand Teerth Marathwada University, Nanded, Maharashtra
  • Joice Gavali School of Life Sciences, Swami Ramanand Teerth Marathwada University, Nanded, Maharashtra
  • Mayuri Sarsar School of Life Sciences, Swami Ramanand Teerth Marathwada University, Nanded, Maharashtra
  • Aparna Paikrao School of Life Sciences, Swami Ramanand Teerth Marathwada University, Nanded, Maharashtra

DOI:

https://doi.org/10.53555/bp.v2i3.143

Keywords:

amylase,, Polyextremophiles, mango pickle, Bacillus megaterium.

Abstract

An organism having ability to produce extracellular salt stable and thermostable amylase was isolated from mango pickle. Identification of the bacterium was done based upon morphological and biochemical tests as Bacillus megaterium. Further this strain was screened for the amylolytic activity in presence of salt using starch agar plates with 11 % NaCl and results indicated that it was amylase producer. It has produced 1.63 U/ml of polyextremophilic amylase. Highest catalytic activity of the enzyme was recorded at temperature of 60°C and pH 9 and enzyme remained stable with 11% salt concentration.

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References

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Published

2016-03-31

How to Cite

Pathak, A., Gavali, J., Sarsar, M., & Paikrao, A. (2016). Exploration of Indian Food for Isolation of Thermostable Amylase Producer. International Journal For Research In Biology & Pharmacy, 2(3), 58–66. https://doi.org/10.53555/bp.v2i3.143

Issue

Vol. 2 No. 3 (2016): International Journal For Research In Biology & Pharmacy

Section

Articles

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