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2021•Journal of Physics Conference SeriesOpen access

Production, purification and characterization of the α-amylase from local bacteria isolate Bacillus subtilis ITBCCB148

Yandri Yandri, Y Witazora, Tati Suhartati, Heri Satria, Sutopo Hadi

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Abstract

Abstract Production, purification and characterization of the α-amylase from local bacteria isolate Bacillus subtilis ITBCCB148 has been successfully carried out. The purified enzyme increased 149.9 times with specific activity of 115,500 U/mg compared to enzyme crude extracts. This enzyme has an optimum pH of 5.5 and an optimum temperature of 60°C and can maintain its stability at a temperature of 60-80°C, thus this enzyme is categorized as a thermostable enzyme.

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Abstract Production, purification and characterization of the α-amylase from local bacteria isolate Bacillus subtilis ITBCCB148 has been successfully carried out. The purified enzyme increased 149.9 times with specific activity of 115,500 U/mg compared to enzyme crude extracts. This enzyme has an optimum pH of 5.5 and an optimum temperature of 60°C and can maintain its stability at a temperature of 60-80°C, thus this enzyme is categorized as a thermostable enzyme.

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Available abstract

Abstract Production, purification and characterization of the α-amylase from local bacteria isolate Bacillus subtilis ITBCCB148 has been successfully carried out. The purified enzyme increased 149.9 times with specific activity of 115,500 U/mg compared to enzyme crude extracts. This enzyme has an optimum pH of 5.5 and an optimum temperature of 60°C and can maintain its stability at a temperature of 60-80°C, thus this enzyme is categorized as a thermostable enzyme.

Key concepts: Bacillus subtilis, Enzyme, Amylase, Bacteria, Enzyme assay, Chemistry, Bacillales, Bacillaceae

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