7-72: Amylase production from different carbon sources

Starch is an important carbon source that has been applied in many industrial sectors, such as food, textile. The enzymes that hydrolyze this complex is also important for food, fuel and chemistry industries. These enzymes act in starch molecule producing many interesting products. The amylases can be obtained from bacteria, yeast, filamentous fungi, plants or animals. So, this work has the objective of screening bacterial strain amylase producer from Cerrado areas of the São Paulo and Mato Grosso do Sul states, Brazil. Some strains show good activity to dextrinizing and Somogiy-Nelson methods. Bacterial strains with good α‑amylase activity were cultivated in different carbon sources, such as soluble starch, wheat bran, wheat starch, corn starch, potato starch, cassava starch and cassava bran. The submerged fermentation was carried out at 30 °C and 130 rpm. The bacterial strains named A‑1.2 and A‑18 show better α‑amylase activity when cultivated on cassava bran, cassava starch, soluble starch and corn starch. The profile of enzymatic activity was determined in these carbon sources and the peak of α‑amylase activity was in 72 hours when the strain A‑18 was cultivated on cassava starch and cassava bran and for strain A‑1.2 when it was cultivated on cassava bran. The α‑amylase produced by strains A‑18 and A‑1.2 shows good thermostability at 70 °C. So, the α‑amylase produced by A‑18 and A‑1.2 bacterial strains has potential for application on starch hydrolyze to syrup industries as well as in ethanol production from starch sources.

Supported by FAPESP