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Strain 825 with α-amylase activity was isolated from marine samples of Pingtan sea and Tai wan strait and identified as Bacillus sp. by 16S rDNA sequence analysis. Amylase-producing medium of strain 825 was optimized, and the optimum conditions were as follow: soluble starch 2.0%, yeast extract 0.5%, peptone 1.5%, initial pH7.0, fermentation period 60 h. Under these conditions, α-amylase activity increased from 46.55 U/mL to 77.44 U/mL, 66.36% higher than before. Furthermore, the α-amylase properties were analyzed and the results were obtained. The optimal reaction temperature of α-amylase was 70℃, and more than 90% of its maximum activity was maintained after incubation for 1 h under 30-50℃. The optimal reaction pH was 7.0, and more than 70% activity was retained after incubation for 1 h in the pH 5.0-9.0. It indicated that this α-amylase had a wide pH tolerance range. © 2017, Editorial Office of Journal of CIFST. All right reserved.
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Journal of Chinese Institute of Food Science and Technology
ISSN: 1009-7848
Year: 2017
Issue: 2
Volume: 17
Page: 77-84
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