Volume 20, Issue 139 (2023)                   FSCT 2023, 20(139): 138-148 | Back to browse issues page

‎ 10.22034/FSCT.20.139.138
‎ 20.1001.1.20088787.1402.20.139.9.3

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Yousefi fakhr S, davati N, Minai-Tehrani3 D. Isolation and identification of thermostable amylase producing bacteria from the wastewater of the canning factory. FSCT 2023; 20 (139) :138-148
URL: http://fsct.modares.ac.ir/article-7-68813-en.html
Isolation and identification of thermostable amylase producing bacteria from the wastewater of the canning factory
Soudeh Yousefi fakhr1 , Nafiseh Davati 2, Dariush Minai-Tehrani33
1- MSc Student, Faculty of Life Sciences and Biotechnology, Shahid Beheshti University, Tehran, Iran
2- Assistant professor, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali SinaUniversity, Hamedan, Iran. , n.davati@basu.ac.ir
3- Associate professor, Faculty of Life Sciences and Biotechnology, Shahid Beheshti University, Tehran, Iran
Abstract:   (539 Views)
The aim of this study was to isolate thermostable amylase producing bacteria from starch-rich wastewater of one of ­the canning factories and then molecular identification of these isolates. In addition, the thermostable amylase extracted from the bacterium was investigated for the optimum temperature and pH of enzyme activity. In this study, 14 heat-resistant microbial isolates were isolated from wastewater and only two isolates had amylase activity.  Molecular identification of isolates based on amplification of 16S rDNA gene by B27F and U1492R primers and then sequencing of PCR product confirmed the presence of Bacillus pumilus and Bacillus safensis. The results showed that the optimum temperature and pH of amylase activity were 60°C and 7, ­respectively, and Bacillus safensis 7.67 (U/ml) had more amylase activity than of Bacillus pumilus 6.33 (U/ml).  
Keywords: Thermostable amylase, Bacillus, Temperature, Factory wastewater
Full-Text [PDF 720 kb]   (543 Downloads)    
Article Type: Original Research | Subject: Food Microbiology
Received: 2023/04/30 | Accepted: 2023/07/9 | Published: 2023/09/1
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