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Global Research Journal of Microbiology Vol.1(2) pp.025 –034 May 2011
Available online http://www.globalresearchjournals.org/?a=journal&id=grjm
Copyright ©2011 Global Research Journals
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Production and characterization of highly thermostable α-amylase from Lactobacillus fermentum 04BBA19.
Bertrand Tatsinkou Fossia, Celine Jiwouab, Frédéric Taveab, Léopold Tatsadjieu Ngounec, Robert Ndjouenkeub
aDepartment of Biochemistry and Microbiology, University of Buea, P.O.Box 63, Buea, Cameroon
bDepartment of Food Science and Nutrition, ENSAI, University of Ngaoundéré, P.O.Box 455, Ngaoundéré,Cameroon
cUniversity Institute of Technology, IUT, University of Ngaoundéré, P.O.Box 455, Ngaoundéré, Cameroon
Corresponding author. E-mail: tatsinkoufossi@yahoo.fr. Tel: +237 99 38 60 79
Accepted 13th November 2010.
| Abstract |
A highly thermostable α-amylase producing lactic acid bacterium, Lactobacillus fermentum 04BBA19 isolated from a starchy soil of the western region of Cameroon was characterized for its starch degrading activity and biochemical properties. The bacterium exhibited maximal production of the enzyme at temperature 45°C, and within pH range of 4.0 to 5.0. The main environmental conditions affecting enzyme productivity were the nature of substrate, the nitrogen source, the minerals content and the presence of surfactants. The enzyme was identified as an α-amylase fragment exhibiting maximum activity and stability in temperature and pH ranges of 60-70°C and 4.0-7.0 respectively, with a very high thermostability revealed by the retention of 100% of original activity after pre-incubation for 30 min at 80°C. The stability improved considerably with addition of 0.1% (w/v) CaCl2.2H2O; the half live of the enzyme in these conditions was then 6h at 80°C.
Keywords: Lactic acid bacteria, Starch hydrolysis, Thermostable α-amylase, Half live.