Thermo-stable, Calcium Independent Alpha Amylase from Two Bacillus species in Afar, Ethiopia
T. W. Atsbha, Gulelat D. Haki, S. Abera, T. B. Gezmu
International Research Journal of Pure and Applied Chemistry · pp. 9–18 · Published 19 Dec 2014
10.9734/IRJPAC/2015/14970Abstract
Thermostable enzymes play a major role in the food industry. Two isolates (named as TGS1 and TGS2), which were later identified as Bacillus sp., were able to produce alpha amylase at a higher temperature (45-60⁰C). The enzymes from the microorganisms were characterized at different temperatures (45-95⁰C). Enzyme activity at different concentrations of metal ions (Ca2+, Mg2+ and Zn2+) and different times (10-40 minutes) of incubation was also tested. The optimum temperature for the enzyme isolated from TGS1was between 55 and 65⁰C (2.722 and 3.134 U/mg, respectively), while the enzyme from TGS5 was active at temperatures of between 75 and 85⁰C (2.786 and 2.904 U/mg, respectively). Both enzymes were found to be calcium independent.
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