Screening and Optimization of the Production of Alpha-Amylase Enzyme from Streptomycetes

Sobhy, Hadir F.; El Awady, Mohamed E.; El-khonezy, Mohamed I.; Hassan, Mervat G.; Abdel Salam, Sohier S.

doi:10.21608/eajbsg.2023.303300

Screening and Optimization of the Production of Alpha-Amylase Enzyme from Streptomycetes

Document Type : Original Article

Authors

¹ Botany and Microbiology Department, Faculty of Science, Benha University, Benha, Egypt.

² Microbial Biotechnology Department, Biotechnology Research Institute, National Research Centre, El-Buhouth St. 33, Dokki, Cairo, Egypt.

³ Molecular Biology Department, National Research Centre, 33-El Bohouth St., Dokki, Giza, P.O.12622, Egypt.

10.21608/eajbsg.2023.303300

Abstract

Amylases are enzymes that help starch break down into sugars. These Enzymes make up about 25% of the market for enzymes and have numerous industrial applications. Amylases are virtually entirely gone supplanted chemical methods in the starch hydrolysis business, microbial amylases being the most abundant and widest range of applications in the industries related to food, fermentation, textiles, and paper. Many different types of plants have developed this enzyme, including microorganisms like bacteria, fungi, algae, and actinomycetes. 37 isolates of the actinomycetes from various Egyptian governorates' soil were used in this investigation. Only 12 Streptomyces isolates were found to have the best capacity for the production of extracellular alpha-amylase, as shown by the existence of a clear zone surrounding their colonial growth. Starch and yeast extract were efficient suppliers of carbon and nitrogen, respectively. Alpha amylase requires a temperature of 30 degrees, a pH of 7, and an incubation period of seven days.

Keywords