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KMID : 1171820080230010025
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Journal of Environmental and Sanitary Engineering
2008 Volume.23 No. 1 p.25 ~ p.31
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Isolation and identification of Bacillus megaterium producing Alkaline α-amylase
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Jia Shi-Ru
Choe Yong-Deok
Cho Hoon
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Abstract
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A bacterial strain, Bacillus megaterium L-49 has been isolated and identified that produces alkaline a-amylase. The cell is ellipsoidal, about 1.0-1.2 × 3.0-3.6 ㎛ in diameter, Gram-positive, motile, and central partial central. Growth occurs in media containing 7% of NaCl. This strain could utilize D-glucose, lactose, xylose, sucrose, mannose, and maltose, and but it does not utilize D-fructose, and glycogen. Among the various concentrations of saturated ammonium sulfate, the retractation ratio in range of 70 to 100% was about 93%. However, in the case of acetone, it was about 98.7%. EDTA has activating effect and Ca2+ has no effect on alkaline α-amylase activity. The alkaline a-amylase has low thermal stability. The optimal temperature for reaction is 50℃The alkaline a-amylase activity maintained stabilizing at pH 6-11 and the optimal pH for reaction was 9-10.
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KEYWORD
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Bacillus megaterium, alkaline α-amylase, retractation ratio
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