1
Microbiology Department, Faculty of Pharmacy, Tanta University
2
Botany Department (Microbiology), Faculty of Science, Mansoura University (Damiatta Branch), New Damietta, Egypt
Abstract
The production of α-amylase by Bacillus licheniformis was optimized. Maximum α-amylase
production could be achieved after an incubation period of 48 hrs, at 40 oC and pH 7.0. Starch (1 %)
was found to be the best carbon source among the tested carbohydrates. The organism grew well and
produced high levels of α-amylase using beef extract as a nitrogen source. The produced α-amylase
was immobilized on various carriers by different methods and the properties of the enzyme were
compared before and after immobilization. Compared to the free enzyme, the optimum pH after
immobilization enzyme changed to acidic range and the optimum reaction temperature was shifted
slightly to 70 - 80 0C. The thermal stability of the immobilized enzyme was found to be higher than
that of the free one. Among the tested salts, CaCl2 exerted a stimulating effect on the activity of α-
amylase.
El-Banna, T., Abd-Aziz, A., Abou-Dobara, M., & Ibrahim, R. (2008). Optimization and Immobilization of α-amylase from Bacillus licheniformis. Catrina: The International Journal of Environmental Sciences, 3(1), 45-53.
MLA
Tarek El-Banna; Ahmed Abd-Aziz; Mohamed Abou-Dobara; Reham Ibrahim. "Optimization and Immobilization of α-amylase from Bacillus licheniformis". Catrina: The International Journal of Environmental Sciences, 3, 1, 2008, 45-53.
HARVARD
El-Banna, T., Abd-Aziz, A., Abou-Dobara, M., Ibrahim, R. (2008). 'Optimization and Immobilization of α-amylase from Bacillus licheniformis', Catrina: The International Journal of Environmental Sciences, 3(1), pp. 45-53.
VANCOUVER
El-Banna, T., Abd-Aziz, A., Abou-Dobara, M., Ibrahim, R. Optimization and Immobilization of α-amylase from Bacillus licheniformis. Catrina: The International Journal of Environmental Sciences, 2008; 3(1): 45-53.
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