The aim of this study was production and partial purification of α-amylase enzyme by Bacillus licheniformis. B. Licheniformis was allowed to grow in broth culture for purpose of inducing α-amylase enzyme. Optimal conditions for amylase production by B. Licheniformis are incubation period of 120 h, temperature of 37 °C and pH 7.0. The α-amylase enzyme was purified by ion exchange chromatography ...

An endospore-forming thermophilic bacterium, which produced amylase and was identified as Bacillus stearothermophilus, was isolated from soil. The amylase had an optimum temperature of 70 degrees C and strongly degraded wheat starch granules (93%) and potato starch granules (80%) at 60 degrees C.

Bacillus stearothermophilus grew better on complex and semisynthetic medium than on synthetic medium supplemented with amino acids. Amylase production on the complex medium containing beef extract or corn steep liquor was higher than on semisynthetic medium containing peptone (0.4%). The synthetic medium, however, did not provide a good yield of extracellular amylase. Among the carbohydrates wh...

In order to better understand the ecology and diversity of microbes in the rhizosphere of desert plants, we undertook a survey of Bacillus species isolated from soil around Rhazya stricta plants from the area around Jeddah, in The Kingdom, Saudi Arabia. We have sequenced the genomes of 8 Bacillus isolates representing four different species.

Bacillus amyloliquefaciens strain JJC33M is a bacterium that produces α-amylase (EC 3.2.1.1) and was isolated from sugarcane soil. Its estimated genome size is 3.96 Mb, and it harbors 4,048 coding genes (CDSs).

Eight Bacillus strains isolated from Sonoran Desert soil were shown to belong to a previously unidentified species, for which the name Bacillus sonorensis sp. nov. is proposed. The type strain is strain L87-10T (= NRRL B-23154T). On the basis of phenotypic and genetic data, B. sonorensis is most closely related to Bacillus licheniformis. B. sonorensis can be distinguished from B. licheniformis ...

Investigators are agreed (Kneen and Sandstedt, 1946; Myrback and Neumuiller, 1950) that bacterial amylases, except crystalline preparations (Meyer et al., 1947; Bernfeld, 1951), possess a greater thermostability than other alpha-amylases. Although many investigators have studied the heat stability of amylases from various sources, no study has been published comparing the thermal resistance of ...

The present study was concerned with the selection of suitable surfactant for the production of alpha amylase by Bacillus subtilis GCBM-25 in 250 ml shake flask containing 50 ml of fermentation medium. Different surfactants (laundry soap, detergent powder, sulphonic acid, acyle benzene sulphonic acid, liquid soap, Tween 80, sodium silicate, bath soap, sodium tripolyphosphate, sodium lauryl ethe...

An amylolytic bacterial strain, Bacillus licheniformis SKB4 produced maximum amylase at pH 6.5 at 42 °C, and at late stationary phase (24 h) of growth. Starch and peptone were found the best supporting carbon and nitrogen source with C:N ratio of 1:2 for amylase production. The purified enzyme was non-responsive to most of the metal ions except K+ and Mg++ (1.0 mM). The enzyme was stable and ac...

The hyperthermophilic α-amylase from Thermococcus sp. HJ21 possesses unique traits (Ca(2+)-independent thermostability and optimal temperature of 95°C) that make it a great potential candidate for use in the food industry. However, this Archaea isolated from a deep-sea thermal vent requires strict control of culture conditions and produces only small amounts of α-amylase. To solve these problem...