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Characterization of Amylase Produced by Bacillus subtilis KMKW4 Isolated from Kimchi  

Yang, Su-Jin (Department of Food Science and Technology, Catholic University of Daegu)
Kang, Eun-Ji (Department of Food Science and Technology, Catholic University of Daegu)
Lee, Rae-Hyun (Department of Food Science and Technology, Catholic University of Daegu)
Jung, Hee Kyoung (Biohealth Convergence Center, Daegu Technopark)
Park, Chang-Su (Department of Food Science and Technology, Catholic University of Daegu)
Hong, Joo-Heon (Department of Food Science and Technology, Catholic University of Daegu)
Publication Information
Journal of Chitin and Chitosan / v.19, no.1, 2014 , pp. 21-28 More about this Journal
Abstract
In this study, one GRAS strain was screened from Kimchi, a Korean traditional fermented food, as a microorganism producing amylase due to formation of clear zone on the medium including soluble starch. From the analysis of the gene sequence of 16S ribosomal RNA, the strain was identified as Bacillus subtilis, therefore was named with Bacillus subtilis KMKW4. When the nutrient broth medium was prepared with 3% NaCl, 5% glucose and the initial medium pH 6.0, the B. subtilis KMKW4 was showed the maximum growth. Among soluble starch, corn starch, maize amylopectin and wheat starch, corn starch was the most effective carbon source in the production of amylase by B. subtilis KMKW4. The amylase from B. subtilis KMKW4 showed the highest activities at pH 6.0 and $50^{\circ}C$ conditions, and corn starch was the most proper substrate on the enzyme activity. When the corn starch was used as substrate, the production of sugars by enzyme activity was increased for 24 hr and then the enzyme activity was maintained constantly.
Keywords
Kimchi; Bacillus subtilis; Amylase; Enzyme activity;
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