Thermostable -Amylase Activity from Thermophilic Bacteria Isolated from Bora Hot Spring, Central Sulawesi

• Published in: Journal of physics. Conference series 2018-03, Vol.979 (1), p.12001
• Main Authors: Gazali, F M, Suwastika, I N
• Format: Article
• Language: English
• Subjects: Amylases; Bacteria; Enzymes; Hot springs; Industrial applications; Maltose; Physics; Thermal stability; Thermophilic bacteria
• ISSN: 1742-6588; 1742-6596
• DOI: 10.1088/1742-6596/979/1/012001

α-Amylase is one of the most important enzyme in biotechnology field, especially in industrial application. Thermostability of α-Amylase produced by thermophilic bacteria improves industrial process of starch degradation in starch industry. The present study were concerned to the characterization of α-Amylase activity from indigenous thermophilic bacteria isolated from Bora hot spring, Central Sulawesi. There were 18 isolates which had successfully isolated from 90°C sediment samples of Bora hot spring and 13 of them showed amylolytic activity. The α-Amylase activity was measured qualitatively at starch agar and quantitatively based on DNS (3,5-Dinitrosalicylic acid) methods, using maltose as standard solution. Two isolates (out of 13 amylolytic bacteria), BR 002 and BR 015 showed amylolytic index of 0.8 mm and 0.5 mm respectively, after being incubated at 55°C in the 0.002% Starch Agar Medium. The α-Amylase activity was further characterized quantitatively which includes the optimum condition of pH and temperature of α-Amylase crude enzyme from each isolate. To our knowledge, this is the first report on isolation and characterization of a thermostable α-Amylase from thermophilic bacteria isolated from Central Sulawesi particularly from Bora hot spring.