Screening the thermophilic and hyperthermophilic bacterial population of three Iranian hot-springs to detect the thermostable α- amylase producing strain
Background: Screening is a routine procedure for isolation of microorganisms which are able to produce special metabolites. Purified thermostable α-amylase from bacterial sources is widely used in different industries. In this study we analyzed samples collected from three different hot springs in...
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Tehran University of Medical Sciences
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doaj-4fa396c7b9ae4b94bf22a64a0425294c2020-12-02T05:55:36ZengTehran University of Medical SciencesIranian Journal of Microbiology2008-32892008-44472010-03-0121Screening the thermophilic and hyperthermophilic bacterial population of three Iranian hot-springs to detect the thermostable α- amylase producing strainJ Fooladi0A Sajjadian1Department of Biology, Faculty of Sciences, Alzahra University, Vanak, Tehran, Iran.Department of Biology, Faculty of Sciences, Alzahra University, Vanak, Tehran, Iran. Background: Screening is a routine procedure for isolation of microorganisms which are able to produce special metabolites. Purified thermostable α-amylase from bacterial sources is widely used in different industries. In this study we analyzed samples collected from three different hot springs in Iran to detect any strains capable of producing thermostable α-amylase. Materials and Methods: Hot water samples from Larijan (67°C, pH 6.5), Mahallat (46°C, pH 7), and Meshkinshahr (82°C, pH 6), were cultivated in screening starch agar plates and incubated at 65°C for 24 hours. Thereafter, the plates were stained with Gram's iodine solution. Results and Discussion: The bacterial colonies from the Meshkinshahr hot-spring produced the largest haloforming zone. Based on the phenotypic tests, the strain was identified as Bacillus sp. The culture condition was optimized for biosynthesis of α-amylase. The enzyme was produced at maximum level when it was incubated at 70 °C in the presence of soluble starch (1%) at pH 6. The addition of calcium (10 mM) and peptone (1%) to the mineral medium, shortened the lag period and improved the growth and α-amylase synthesis. The addition of glucose (1%) to the culture greatly diminished the syntheses of α -amylase. Importantly, the enzyme extract retained 100% activity when incubated for 45 minutes at 100°C. Conclusion: The Meshkinshahr hot-spring is rich in the Bacillus spp thermostable α-amylase producing strain of the thermophilic bacterial population. Iranian hot-springs like Meshkinshahr, have large microbial storages and can be used as sources of different biological products like enzymes. The enzyme which was produced with Bacillus sp. could hydrolyse polymers like starch and was used at laboratory scale successfully. https://ijm.tums.ac.ir/index.php/ijm/article/view/47Thermostable enzymeα- amylaseThermophilic Bacterium |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
J Fooladi A Sajjadian |
spellingShingle |
J Fooladi A Sajjadian Screening the thermophilic and hyperthermophilic bacterial population of three Iranian hot-springs to detect the thermostable α- amylase producing strain Iranian Journal of Microbiology Thermostable enzyme α- amylase Thermophilic Bacterium |
author_facet |
J Fooladi A Sajjadian |
author_sort |
J Fooladi |
title |
Screening the thermophilic and hyperthermophilic bacterial population of three Iranian hot-springs to detect the thermostable α- amylase producing strain |
title_short |
Screening the thermophilic and hyperthermophilic bacterial population of three Iranian hot-springs to detect the thermostable α- amylase producing strain |
title_full |
Screening the thermophilic and hyperthermophilic bacterial population of three Iranian hot-springs to detect the thermostable α- amylase producing strain |
title_fullStr |
Screening the thermophilic and hyperthermophilic bacterial population of three Iranian hot-springs to detect the thermostable α- amylase producing strain |
title_full_unstemmed |
Screening the thermophilic and hyperthermophilic bacterial population of three Iranian hot-springs to detect the thermostable α- amylase producing strain |
title_sort |
screening the thermophilic and hyperthermophilic bacterial population of three iranian hot-springs to detect the thermostable α- amylase producing strain |
publisher |
Tehran University of Medical Sciences |
series |
Iranian Journal of Microbiology |
issn |
2008-3289 2008-4447 |
publishDate |
2010-03-01 |
description |
Background: Screening is a routine procedure for isolation of microorganisms which are able to produce special metabolites. Purified thermostable α-amylase from bacterial sources is widely used in different industries. In this study we analyzed samples collected from three different hot springs in Iran to detect any strains capable of producing thermostable α-amylase.
Materials and Methods: Hot water samples from Larijan (67°C, pH 6.5), Mahallat (46°C, pH 7), and Meshkinshahr (82°C, pH 6), were cultivated in screening starch agar plates and incubated at 65°C for 24 hours. Thereafter, the plates were stained with Gram's iodine solution.
Results and Discussion: The bacterial colonies from the Meshkinshahr hot-spring produced the largest haloforming zone. Based on the phenotypic tests, the strain was identified as Bacillus sp. The culture condition was optimized for biosynthesis of α-amylase. The enzyme was produced at maximum level when it was incubated at 70 °C in the presence of soluble starch (1%) at pH 6. The addition of calcium (10 mM) and peptone (1%) to the mineral medium, shortened the lag period and improved the growth and α-amylase synthesis. The addition of glucose (1%) to the culture greatly diminished the syntheses of α -amylase. Importantly, the enzyme extract retained 100% activity when incubated for 45 minutes at 100°C.
Conclusion: The Meshkinshahr hot-spring is rich in the Bacillus spp thermostable α-amylase producing strain of the thermophilic bacterial population. Iranian hot-springs like Meshkinshahr, have large microbial storages and can be used as sources of different biological products like enzymes. The enzyme which was produced with Bacillus sp. could hydrolyse polymers like starch and was used at laboratory scale successfully.
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topic |
Thermostable enzyme α- amylase Thermophilic Bacterium |
url |
https://ijm.tums.ac.ir/index.php/ijm/article/view/47 |
work_keys_str_mv |
AT jfooladi screeningthethermophilicandhyperthermophilicbacterialpopulationofthreeiranianhotspringstodetectthethermostableaamylaseproducingstrain AT asajjadian screeningthethermophilicandhyperthermophilicbacterialpopulationofthreeiranianhotspringstodetectthethermostableaamylaseproducingstrain |
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