Cold Active Amylase Production from Bacillus cereus RGUJS2023 http://www.doi.org/10.26538/tjnpr/v7i11.20

Abstract

Cold-active enzymes have significant biotechnological prospects and provide a number of ecological and economic advantages by reducing the heating cost. The present investigation describes the production and characterization of a novel cold-active enzyme from the RGUJS2023 strain of Bacillus cereus. This enzyme would be used for the benefit of the food, starch, and pharmaceutical industries. The growth kinetics of this strain showed that starch utilization with reducing sugar production was within 4 hours of the exponential growth of the strain with the initial production of enzyme. The starch was fully utilized in the media within 6 hours of culture growth; however, the produced reducing sugar remained same up to 20 hours of the cell’s growth. The highest production of the enzyme was in the late exponential to early stationary phase. This strain produced the highest enzyme after incubating for 16 hours at 37°C and at pH 6.9. This enzyme was characterized as cold-active alpha-amylase. This enzyme showed maximum activity with 2% starch solution at 28°C and at pH 6.5 after 30 min of incubation and was stable at room temperature (30°C) for a long time. Cold active enzyme activity was stimulated in the presence of Mn2+, Mg2+ and Sn2+ and inhibited in the presence of Pb2+ and Cu2+. After a careful consideration of the above finding, it may be considered that this cold-active alpha-amylase from Bacillus cereus RGUJS2023 is an outstanding, affordable, and reliable choice for industrial applications.