Characterization of α-amylases complex produced by a bradyrhizobiumsp. isolated from amazonian soil
International Journal of Development Research
Characterization of α-amylases complex produced by a bradyrhizobiumsp. isolated from amazonian soil
Received 27th September, 2019; Received in revised form 08th October, 2019; Accepted 19th November, 2019; Published online 31th December, 2019
Copyright © 2019, Cassiane Minelli-Oliveira et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The α-amylase (EC 3.2.1.1) production permits the conversion of starch in products which are afterwards converted to alcohol. This study evaluated some α-amylases complex characteristics from theBradyrhizobiumsp. strain INPA R001 isolated from Amazonian soils. Enzyme essays were conducted to verify the amylolitic activity under different temperatures, exposition time, pHs, and thermal stability. The bacteria grew well and produced amylolitic halo and was thermophilic on starch medium. The enzyme complex of Bradyrhizobium was more active at 100˚C, and more active at pH 4.5. The INPA R001 enzyme showed thermal stability at 100˚C. The highest amylolitic activity showed by the α-amylase complex of this bacteria was 1.6 U/mL.
