Production and Characterization of Thermostable Amylase Produced from Spore Former Thermophilic Bacilli Isolated and Screened from Teff (Eragrostis teff) Starch Rich Soil

Abstract

 There is a need to isolate and screen amylase-producing bacilli bacteria from soil rich in content of teff starch at high temperature environment. Therefore, the aim of this study was to isolate and screen amylase-producing bacilli isolates and characterization of their optimal amylase activities. Amylase-producing bacilli were isolated and their enzymes characterized. Effect of temperature, pH, substrate and salt concentration were determined. All isolates have clear zone over 15 mm and hydrolyzed greater than 90% of starch after 60 h of fermentation. There was no significant (p ≥ 0.05) variation in enzyme productivity. Aamylases activities of G1 and G3 isolates reached their optimum at 60 °C but G2 was at 55 °C. Amylase from isolate G1 and G3 showed hydrolysis capacity of 96.84 and 97.62%, respectively, while G2 was 99.68% at 55 °C. Optimum enzyme activity of G1, G2 and G3 isolates was 100, 100 and 99.75% at pH 8, respectively. Thermal stability of all amylases was retained above 92%, while pH, G1 and G2 were above 86.37% but G2 was 82%. Thermophilic, alkalophilic and halophlic amylases have wide range of huge potntial for industrial applications.

Keywords: Alkalophile, Amylase, Insustial application, Isolate, Thermostable