Production of Halophilic α-Amylase by Immobilized Cells of Moderately Halophilic Bacillus sp. Strain TSCVKK.
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Date
2012-07
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Abstract
Aims: To investigate the effect of cell immobilization on amylase production by the
moderately halophilic bacterium, Bacillus sp. strain TSCVKK and to compare the properties
of the amylase produced under immobilized conditions with the enzyme produced by the
free cells.
Study Design: Cell immobilization.
Place and Duration of Study: Department of Chemistry, Biochemistry Lab, Indian Institute
of Technology (IIT Madras), Chennai, Tamil Nadu, between Jan 2009 and March 2009.
Methodology: Bacillus sp. strain TSCVKK was immobilized in alginate, agar,
polyacrylamide and gelatin. Production of amylase was determined using 3, 5-
dinitrosalicylic acid (DNS). Effect of NaCl, pH, temperature on the activity of amylase was
determined and compared with the amylase produced by the free cells.
Results: Maximum production of 832 mU/ml was achieved with an initial cell load of 1.2%
(w/v; wet weight) of 24 h grown cells immobilized in 2% agar of 4 mm3 block size using
GSL-2 medium containing 10% NaCl and 1.5% dextrin at pH 8.0 at 30ºC after 36 h of
growth. Amylase production was lower when the cells were immobilized in alginate (211
mU/ml) or with the free cells of same biomass concentration as used for immobilization (333 mU/ml). Amylase was not produced when gelatin or polyacrylamide was used as the
immobilization matrix. The immobilized cells in 2% agar could be used up to 5 cycles
without much reduction in amylase production. Amylase produced through cell
immobilization retained all the properties that were shown by amylase produced under
submerged fermentation.
Conclusion: Agar was the suitable matrix to immobilize Bacillus sp. strain TSCVKK for
amylase production. Amylase produced under immobilization conditions retained its
temperature, salt and pH requirements. Immobilized cells were used for 5 cycles without
much decrease in production.
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Keywords
Moderate halophile, Bacillus sp. strain TSCVKK, α-amylase, cell immobilization, agar, alginate, repeated batch fermentation
Citation
Kiran Kanthi K, Koteswaraiah Podili, Chandra T S. Production of Halophilic α-Amylase by Immobilized Cells of Moderately Halophilic Bacillus sp. Strain TSCVKK. British Microbiology Research Journal. 2012 Jul; 2(3): 146-157.