Owing to the production of alpha, beta and gamma amylase subtypes;starch degrading microbes, especially bacteria have an invincible role in the food, fermentation, textile and paper industries. Of them, α-amylases fr...Owing to the production of alpha, beta and gamma amylase subtypes;starch degrading microbes, especially bacteria have an invincible role in the food, fermentation, textile and paper industries. Of them, α-amylases from Bacillus spp. have contributed tremendous advancements in bio-industry, especially in starch, detergent and pharmaceutical arena. Though general reviews are seen in literature on amylases, no focused review is available yet solely on α-amylases produced by Bacillus spp. Hence, this focused review on α-amylases from the genus Bacillus is designed in such a way that it should give a vivid picture on most of the aspects on bacillial α-amylases in a handy module with an industrial perspective. With a short introduction on amylases in general, α-amylases from various species of Bacillus reviewed herein encompasses production of α-amylases by submerged and solid-state fermentations;nutrients and other factors required for maximizing production;immobilization strategies for whole cells or purified enzyme;an overview on the molecular weight of the enzyme;followed by distinct sections for purification, characterisation, stability and crystal structure;and concluded with a section on industrial applications of the α-amylases from Bacillus spp.展开更多
文摘Owing to the production of alpha, beta and gamma amylase subtypes;starch degrading microbes, especially bacteria have an invincible role in the food, fermentation, textile and paper industries. Of them, α-amylases from Bacillus spp. have contributed tremendous advancements in bio-industry, especially in starch, detergent and pharmaceutical arena. Though general reviews are seen in literature on amylases, no focused review is available yet solely on α-amylases produced by Bacillus spp. Hence, this focused review on α-amylases from the genus Bacillus is designed in such a way that it should give a vivid picture on most of the aspects on bacillial α-amylases in a handy module with an industrial perspective. With a short introduction on amylases in general, α-amylases from various species of Bacillus reviewed herein encompasses production of α-amylases by submerged and solid-state fermentations;nutrients and other factors required for maximizing production;immobilization strategies for whole cells or purified enzyme;an overview on the molecular weight of the enzyme;followed by distinct sections for purification, characterisation, stability and crystal structure;and concluded with a section on industrial applications of the α-amylases from Bacillus spp.
