Isolation and Identification of Bacillus sp. from Root Soil of the Astragalus gummifer Lab.: Obtaining and Characterization of α-Amylase

Year 2020, Volume: 10 Issue: 1, 29 - 39, 25.06.2020

Bariş Enez

https://doi.org/10.37094/adyujsci.680580

Cited By: 1

Abstract

    α-Amylase (1,4-α D-glucanohydrolase; EC 3.2.1.1) is one of the enzymes that can be used in a number of industrial processes such as bakery, textile, paper, detergents, and is the most important industrial product that plays an important role in the production of bioprotein and the fermentation of starch. The present research aims to the information gap in this area by performing bacterial isolation from the root of Astragalus gummifer. Bacterial isolation was performed using serial dilution technique. 16S rRNA analysis was performed for species identification of the microorganism. Isolated microorganism was determined to be gram (+), moving as a result of biochemical tests. Biochemical tests; Catalase, hemolysis, glucose and lactose tests positive (+); indole, H2S and urease tests showed negative (-) results. Soil samples were analyzed by ICP-MS. As a result of the analysis, it was determined that Al, Cr, Cu, Co, Fe, Pb, Mn and Zn were found in excess amount in the isolated bacteria. The optimal reproductive function of the bacteria was determined at 72 hours, 30 ^oC and pH 7.0. The maximum production time of α-amylase from Bacillus sp. was 24 hours, 30 ^oC and pH 7.0. Bacteria identified and found to produce amylase were determined to be used in different biotechnological areas.

Keywords

Bacillus sp., α-Amylase, Astragalus, Identification, Optimization

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