High‐temperature alkaline α‐amylase from Bacillus iicheniformis TCRDC‐B13

Abstract

A bacterial strain, Bacillus licheniformis, has been isolated and identified which produces high-temperature alkaline α-amylase. Cultural conditions, such as types of carbon and nitrogen sources, temperature, pH, and time of reaction, have been optimized for production of α-amylase in shake flask and fermenter. The enzyme produced was quite active even at 100°C; however, it showed optimum activity at 90°C. It exhibited optimum activity in the broad pH range 5.5–10. The effects of Na⁺ and Ca²⁺ ions on enzyme activity was also studied.