Amylase production by Streptomyces species and its application in orange juice clarification

Elizabeth Aghogho Odjoji; Samuel Fasiku; Olaoluwa Kehinde Alao; Kehinde Olamide Salawu; Michael Tunde Dada; Olubusola Ayoola Odeniyi; Sherifah Monilola Wakil

doi:10.23902/trkjnat.202562

Amylase production by Streptomyces species and its application in orange juice clarification

Abstract

Background: Amylases are enzymes that break down starch and help clarify fruit juices.

Aims: This study focused on screening amylolytic Streptomyces spp. isolated from soil samples for their potential for amylase production and fruit juice clarification.

Methods: Select organisms produced amylase, which was assayed by measuring the reducing sugar content of the fermentation medium. The effects of pH, carbon and nitrogen source, as well as agitation and incubation periods, were evaluated to optimize amylase synthesis.

Results: A total of 22 species were isolated, with five—FE4, ELI1, FL2, MS2, and MS5—demonstrating high amylase production ability, which occurred at a pH ranging from slightly acidic to slightly alkaline. Cassava peels supported optimal amylase production in Streptomyces spp. A4 (0.834), ELI1 (0.910), and FE4 (0.814 U/mL). The maximum yield of 0.930 U/mL was observed with ELI1 when urea was used as the nitrogen source, at an agitation speed of 100–150 rpm, and peaking on the fourth day of fermentation. It was identified as S. griseoflavus ELI_1 using 16S rRNA gene sequencing and submitted to the GenBank with accession number OQ930232. The amylase produced by it was partially purified, markedly increasing its specific activity from 1.50 to 4.56 U/mL. Its ability to clarify orange juice was tested; the turbidity reduced significantly by 16.8% after amylase treatment (p <0.05).

Conclusion: Amylolytic Streptomyces spp. were isolated from soil samples, and their amylase yield was optimized. The Amylase of S. griseoflavus ELI_1 could optimally clarify orange juice.

Keywords

Supporting Institution

The author(s) declare that this study has received no financial support.

Ethical Statement

Since the article does not contain any studies with human or animal subject, its approval to the ethics committee was not required.

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Details

Primary Language

English

Subjects

Microbiology (Other)

Journal Section

Research Article

Authors

Elizabeth Aghogho Odjoji This is me
0009-0005-4324-240X
Nigeria

Samuel Fasiku ^*
0000-0001-7541-8530
Nigeria

Olaoluwa Kehinde Alao This is me
0000-0003-1647-879X
Nigeria

Kehinde Olamide Salawu This is me
0009-0005-8042-9222
Nigeria

Michael Tunde Dada This is me
0000-0002-0235-8917
Nigeria

Olubusola Ayoola Odeniyi This is me
Nigeria

Sherifah Monilola Wakil This is me
0000-0002-7439-1644
Nigeria

Publication Date

July 9, 2026

Submission Date

July 8, 2025

Acceptance Date

December 9, 2025

Published in Issue

Year 2026 Volume: 27 Number: 1

DOI

https://doi.org/10.23902/trkjnat.202562

IZ

https://izlik.org/JA66PS66FL

Cite

RIS / Bibtex

APA

Odjoji, E. A., Fasiku, S., Alao, O. K., Salawu, K. O., Dada, M. T., Odeniyi, O. A., & Wakil, S. M. (2026). Amylase production by Streptomyces species and its application in orange juice clarification. Trakya University Journal of Natural Sciences, 27(1), 57-66. https://doi.org/10.23902/trkjnat.202562

AMA

1.Odjoji EA, Fasiku S, Alao OK, et al. Amylase production by Streptomyces species and its application in orange juice clarification. Trakya Univ J Nat Sci. 2026;27(1):57-66. doi:10.23902/trkjnat.202562

Chicago

Odjoji, Elizabeth Aghogho, Samuel Fasiku, Olaoluwa Kehinde Alao, et al. 2026. “Amylase Production by Streptomyces Species and Its Application in Orange Juice Clarification”. Trakya University Journal of Natural Sciences 27 (1): 57-66. https://doi.org/10.23902/trkjnat.202562.

EndNote

Odjoji EA, Fasiku S, Alao OK, Salawu KO, Dada MT, Odeniyi OA, Wakil SM (July 1, 2026) Amylase production by Streptomyces species and its application in orange juice clarification. Trakya University Journal of Natural Sciences 27 1 57–66.

IEEE

[1]E. A. Odjoji et al., “Amylase production by Streptomyces species and its application in orange juice clarification”, Trakya Univ J Nat Sci, vol. 27, no. 1, pp. 57–66, July 2026, doi: 10.23902/trkjnat.202562.

ISNAD

Odjoji, Elizabeth Aghogho - Fasiku, Samuel - Alao, Olaoluwa Kehinde - Salawu, Kehinde Olamide - Dada, Michael Tunde - Odeniyi, Olubusola Ayoola - Wakil, Sherifah Monilola. “Amylase Production by Streptomyces Species and Its Application in Orange Juice Clarification”. Trakya University Journal of Natural Sciences 27/1 (July 1, 2026): 57-66. https://doi.org/10.23902/trkjnat.202562.

JAMA

1.Odjoji EA, Fasiku S, Alao OK, Salawu KO, Dada MT, Odeniyi OA, Wakil SM. Amylase production by Streptomyces species and its application in orange juice clarification. Trakya Univ J Nat Sci. 2026;27:57–66.

MLA

Odjoji, Elizabeth Aghogho, et al. “Amylase Production by Streptomyces Species and Its Application in Orange Juice Clarification”. Trakya University Journal of Natural Sciences, vol. 27, no. 1, July 2026, pp. 57-66, doi:10.23902/trkjnat.202562.

Vancouver

1.Elizabeth Aghogho Odjoji, Samuel Fasiku, Olaoluwa Kehinde Alao, Kehinde Olamide Salawu, Michael Tunde Dada, Olubusola Ayoola Odeniyi, Sherifah Monilola Wakil. Amylase production by Streptomyces species and its application in orange juice clarification. Trakya Univ J Nat Sci. 2026 Jul. 1;27(1):57-66. doi:10.23902/trkjnat.202562