Isolation and Identification of a Thermostable Amylase-Producing Bacterium from Hatuasa Hotspring

Authors

  • DOMINGGUS MALLE Faculty of Agriculture, Pattimura University, Jalan Ir M Putuhena, Kampus Poka Ambon, Ambon 97233, Indonesia
  • JUNUS PICARIMA Faculty of Mathematics and Natural Sciences, Pattimura University, Jalan Ir M Putuhena, Kampus Poka Ambon, Ambon 97233, Indonesia
  • LAURY CHARA HUWAE Faculty of Mathematics and Natural Sciences, Pattimura University, Jalan Ir M Putuhena, Kampus Poka Ambon, Ambon 97233, Indonesia
  • INDRA RAHMAWATI Center for Biotechnology , BPPT, Puspiptek-Serpong, Tangerang Selatan, Indonesia
  • WAHYU PURBOWASITO Center for Biotechnology , BPPT, Puspiptek-Serpong, Tangerang Selatan, Indonesia

DOI:

https://doi.org/10.5454/mi.6.2.5

Keywords:

Bacillus, hotsprings, isolation, thermostable amylase

Abstract

Hot springs are a common source of thermophyles which produce thermostable enzymes. The objective of this study was to isolate and identify thermostable amylase-producing bacteria from a local geothermal spring. An amylase–producing bacterium strain was isolated from this hot spring which excreted amylase after being grown on starch agar screening plates at 37 °C. It was identified as Bacillus megaterium using the method of 16S ribosomal DNA. The organism is a rod-shape and is a spore-forming  bacterium.  Maximum amylase production was achieved after incubation in the production media for 72 hours. Preliminary analysis of the secreted amylase showed that the enzyme could bind to DEAE-Sepharose matrix and was discharged by eluting with 0.5 M NaCl. The partially purified enzyme was stable up to 75 °C, showing that this enzyme might have potential application in the starch-processing industry.

Published

2012-06-21

How to Cite

MALLE, D., PICARIMA, J., HUWAE, L. C., RAHMAWATI, I., & PURBOWASITO, W. (2012). Isolation and Identification of a Thermostable Amylase-Producing Bacterium from Hatuasa Hotspring. Microbiology Indonesia, 6(2), 5. https://doi.org/10.5454/mi.6.2.5

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