Production of α-amylase by locally isolated strains of bacillus subtillus
Other Title(s)
إنتاج ألفا أميليز من قبل سلالات معزولة محليا من بكتريا Bacillus subtilis
Dissertant
Thesis advisor
Comitee Members
Thlij, Karkaz Muhammad
Mahmud, Walid Ahmad
Nasib, Zaynab Muhammad
University
Salahaddin University-Hawler
Faculty
Agriculture College
University Country
Iraq
Degree
Master
Degree Date
2010
English Abstract
-This study was carries out in the laboratory of Food technology department, College of Agriculture, University of Salahaddin-Erbil, at period 1st November 2008 to 1st October 2009, it was conducted to isolate and identification of Bacillus subtillus from soil samples takes at Erbil and Sulaimanyah cities.
The results were illustrated that one hundred and twenty two strains of bacteria were collected.
The isolates were inculated in culture medium contains 1% starch for determining there abilities of amylase production, starch hydrolyzing enzyme by making a clear zone around the bacterial colony.
According to the morphology and to biochemical reactions, 104 isolated of these bacteria have been characterized.
The ability of isolated strains for producing amylase enzyme were tested.
The enzyme production conditions which included the culture medium composition, incubation temperature, pH, agitation and incubation period were studied.
The best ten isolates having the maximum ability to produce amylase enzyme ranged between (169.33-115.62) enzyme unit/min for the strains (ST52 and ST63) respectively before optimization.
After optimization the enzyme production conditions, the activity was increased 2.42 and 1.54 folds to each strain ST44 and ST42 respectively.
The optimum conditions to produce alpha amylase are: 1.
Using production medium contains 1% starch as a carbon source and 0.6% peptone was chosen as the best concentration of nitrogen source.
2.
Using 50 ml of production medium with pH 7.0 and incubation temperature at 55°C, with 150 rpm agitation for 72 hrs was chosen as the optimal operational conditions for α-amylase production.
3.
The enzyme activity increased 4.55 and 4.25 folds for each of the strains ST52 and ST7 respectively after precipitation by using 70% of saturation of ammonium sulphate and 6.24 and 5.02 folds for each of the strains ST52 and ST7 by using 1 volume of acetone, respectively.
4.
After studying the best conditions of α-amylase enzyme production, the activity reached maximum in both exponential (log) and stationary phase.
5.
The enzyme retained 100% of its activity at 70°C.
6.
Michaelis-Menton proven reached the value 0.55 mili molar after precipitation
Main Subjects
Topics
No. of Pages
92
Table of Contents
Table of contents.
Abstract.
Chapter One : introduction.
Chapter Two : literaturs review.
Chapter Three : materials and methods.
Chapter Four : results and discussion.
Chapter Five : conclusions, recommendations.
References.
American Psychological Association (APA)
Rustum, Bakhan Muhammad. (2010). Production of α-amylase by locally isolated strains of bacillus subtillus. (Master's theses Theses and Dissertations Master). Salahaddin University-Hawler, Iraq
https://search.emarefa.net/detail/BIM-311086
Modern Language Association (MLA)
Rustum, Bakhan Muhammad. Production of α-amylase by locally isolated strains of bacillus subtillus. (Master's theses Theses and Dissertations Master). Salahaddin University-Hawler. (2010).
https://search.emarefa.net/detail/BIM-311086
American Medical Association (AMA)
Rustum, Bakhan Muhammad. (2010). Production of α-amylase by locally isolated strains of bacillus subtillus. (Master's theses Theses and Dissertations Master). Salahaddin University-Hawler, Iraq
https://search.emarefa.net/detail/BIM-311086
Language
English
Data Type
Arab Theses
Record ID
BIM-311086
