Abstract

THERMAL STABILITY OF CELL AND ?-AMYLASE PRODUCED BY BREVIBACILLUS BORSTELENSIS R1 IN DIFFERENT IMMOBILIZATION MEDIA

K.Suribabu* and K.P.J Hemalatha

Abstract

Oceans contain diverse microbial habitat. Bacteria have been regarded as treasure of many useful enzymes viz., amylases, proteases, lipases, hydrolases and reductases. Among them amylolytic enzymes have great biotechnological applications and economic exploitations. Extension of the use of immobilized enzymes to other practical processes requires new methodologies and a better understanding of current techniques. By cell/enzyme immobilization on carrageenan and sodium alginate there was an increase in α-amylase production by more than 100% at 600C, the property of which is useful in food processing industries. The α-amylase was found to be useful in bakery, food, fodder for poultry, automation dishwashing and laundry industries. The α-amylase was also useful in solving the problem of water pollution of industrial effluents and sewage water by hydrolyzing the substrates.

Keywords: ?-amylase, Brevibacillus borostelensis R1, agar-agar, agarose, acrylamide, sodium alginate and carrageenan.