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KMID : 1234420120400040296
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Korean Journal of Microbiololgy and Biotechnology
2012 Volume.40 No. 4 p.296 ~ p.302
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Thermostable α-Amyalse of Bacillus licheniformis YB-1234 Isolated from the Fermented Soybean of a Korean Buddhist Temple
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Lee Eun-Ki
Yoon Ki-Hong
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Abstract
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A bacterial strain was isolated from soybean paste fermented in a Korean Buddhist temple as a producer of the extracellular thermostable α-amylase. The isolate YB-1234 has been identified as Bacillus licheniformis on the basis of its 16S rDNA sequence, morphology and biochemical properties. A gene encoding the thermostable α-amylase of B. licheniformis YB-1234 was cloned into Escherichia coli and its nucleotide sequence was determined. The deduced amino acid sequence of α-amylase was very highly homologous to those of the thermostable α-amylases of B. licheniformis belonging to the glycosyl hydrolase family 13. The α-amylase produced by recombinant E. coli carrying the α-amylase gene exhibited maximal activity at pH 6.0, identical to α-amylase in the culture filtrate of B. licheniformis, while the temperature profile was somewhat different between the two. Particularly, α-amylase produced from B. lcheniformis is much more thermostable than that from recombinant E. coli. The predominant products resulting from the α-amylase hydrolysis were glucose, maltose and maltotriose for maltotetraose and maltohexaose.
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KEYWORD
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Bacillus licheniformis, α-amylases, gene, property
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