The hyperthermophilic α-amylase from Thermococcus sp. HJ21 possesses unique traits (Ca(2+)-independent thermostability and optimal temperature of 95°C) that make it a great potential candidate for use in the food industry. However, this Archaea isolated from a deep-sea thermal vent requires strict control of culture conditions and produces only small amounts of α-amylase. To solve these problem...

BACKGROUND Alpha amylase hydrolyzes α-bonds of polysaccharides such as starch and produces malto-oligosaccharides. Its starch saccharification applications make it an essential enzyme in the textile, food and brewing industries. Commercially available α-amylase is mostly produced from Bacillus or Aspergillus. A hyper-thermostable and Ca 2++ independent α-amylase from Pyrococcus furiosus (PFA) e...

A study was conducted to evaluate the effects of dietary α-amylase and β-xylanase supplementation of corn-soy diets, formulated with or without supplemental phytase, on growth performance, energy utilization, and starch digestibility in broiler chickens. A total of 336 slow-feathering, Cobb × Cobb 500 male broilers were randomly distributed to 6 treatments having 8 replicates of 7 birds each. B...

This study investigates the production of crude Ca-independent and low pH active α-amylase by Bacillussp. KR-8104 in submerged fermentation (SmF) and solid-state fermentation (SSF) systems. Differentparameters were evaluated in each system using “one factor at a time” approach to improve the production ofenzyme. The results showed that in the SmF the maximum enzyme production ...

Amylase production and biochemical characterization of the crude enzyme preparation from Pseudomonas stutzeri AS22 were evaluated. The highest α-amylase production was achieved after 24 hours of incubation in a culture medium containing 10 g/L potato starch and 5 g/L yeast extract, with initial pH 8.0 at 30°C under continuous agitation at 200 rpm. The optimum temperature and pH for the crude α ...

Solid-state fermentation (SSF) was carried out to produce α-amylase from Aspergillus oryzae (IFO 30103) using spent brewing grains (SBG) as substrate. A maximum of 11296 U/gds amylase activity was obtained after 48 h of fermentation. The extracted enzyme was subjected to partial purification by ammonium sulphate fractionation. Maximum specific activity was obtained with 40-70% fraction. SDS-PAG...

α-Amylases are widely used enzymes in starch saccharification and baking industries, and in textile desizing. These are endoenzymes which cleave α-1,4-glycosidic linkages randomly in starch, thus, generate maltose and malto oligosaccharides. The commercially available α-amylases have certain limitations like a limited activity at low pH and Ca2+dependence, therefore, the search for novel acid s...

Sea lettuce (Ulva pertusa) is a nuisance species of green algae that is found all over the world. East-Asian species of the marine gastropod, the sea hare Aplysia kurodai, shows a clear feeding preference for sea lettuce. Compared with cellulose, sea lettuce contains a higher amount of starch as a storage polysaccharide. However, the entire amylolytic system in the digestive fluid of A. kurodai...

the rose sawfly, arge rosae linnaeus, is one of the most destructive pests of rose bushes in the north of iran. nowadays, many attempts have been made to reduce pesticide application by looking for new methods of pest control. a non chemical method for controlling insect pests including a. rosae can be achieved by using genetically engineered plants expressing carbohydrase inhibitors. therefore...

An extracellular α-amylase from Bacillus subtilis KIBGEHAS was partially purified by ultrafiltration and ammonium sulphate precipitation with 19.2-fold purification and specific activity of 4195 U/mg. The enzyme showed relatively high thermostability and retained 62% of its activity when kept at 70°C for 15 min. α -Amylase was highly stable at −18°C and loss of activity was very low during stab...