Isolation and Characterization of α-Amylase from Bacillus Species Isolated from Soil

An important part of the soil microflora is made up of Bacillus bacteria. Amylases obtained from these bacteria are known to have greater stability, higher productivity and lower production costs. Therefore, isolation and characterization of α-amylase from Bacillus cereus WYS01, Bacillus thuringiensis VITLW1, Bacillus thuringiensis ES2I3P, Bacillus cereus TG16 microorganisms isolated from soil was carried out. Inthestudy, the maximum enzyme production of all bacteria was determined to be at pH7.0and 40 oC at the 36th hour. Bacilluscereus WYS01 had the highest specific activity among microorganisms. The parameters which have important effects on the enzyme activity such as temperature and pH were investigated. It was seen that Bacillus thuringiensis VITLW1, Bacillus thuringiensis ES2I3P and Bacillus cereus TG16 bacteria showed maximum activity at 40 oC while this was 60 oC for Bacillus cereus WYS01. All microorganisms carried out α-amylase activity at pH7.0. In this study, it was determined that amylase, which is important for industrial and biotechnological aspects, was obtained by bacteria