Production of Amylase by Arthrobacter kerguelensis VL-RK_09 Isolated from Mango Orchards.
Br Biotechnol J
;
2015 8(4): 1-10
Article
in English
| IMSEAR
| ID: sea-174781
ABSTRACT
Objectives:
To optimize the cultural parameters for improved production of amylase by Arthrobacter kerguelensis VL-RK_09 isolated from Mango orchards of Vissannapet, Krishna District, A.P., India.Methods:
The strain A. kerguelensis was screened initially for amylase production on Inorganic salts starch agar medium (ISP-4). The enzyme assay was performed as per the procedure described by Bernfield (1955). One amylase unit equals to that amount of enzyme needed to release 1 mg of reducing sugar (maltose as standard) for 15 min at 37°C. Attempts were also made to optimize cultural parameters such as pH, temperature, carbon and nitrogen sources affecting the production of amylase by the strain.Results:
Maximal yields of amylase were recorded after 4 days of incubation in Inorganic salts starch medium with initial pH 7.0 and temperature 35°C. ISP-4 broth amended with sorghum flour (2%) and yeast extract (0.5%) with initial pH 7.0 inoculated with Arthrobacter kerguelensis VLRK_ 09 and incubated at 30°C for 96 h resulted in improved production of amylase from initial 4.0 U to 10.4 U/mL.Conclusion:
This is the first report on the production and optimization of amylase by A. kerguelensis and further studies on purification and characterization of the enzyme are in progress.
Full text:
Available
Index:
IMSEAR (South-East Asia)
Language:
English
Journal:
Br Biotechnol J
Year:
2015
Type:
Article
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