Production and Characterization of a-Amylase from Indigenously Isolated Streptomyces sp.

Streptomyces species have been exploited widely as microbial cell factories, especially for antibiotic production. However, their potential for alpha-amylase production has not been extensively studied. This study reports the isolation, molecular identification, and optimization of the physiological conditions for alpha-amylase production from Streptomyces sp., isolated from soil in Kotli Azad Kashmir. The maximum growth of Streptomyces MI-1 was observed at a neutral pH and a temperature of 35 degrees C. An amylase activity of 1.15 IU/mL was observed when 4% starch was added to the nutrient medium. During the submerged state fermentation, the maximum amylase activity of 2.136 IU/mL/min was observed after 144 h of incubation. The characterization of bacterial amylase revealed an optimum temperature of 40 degrees C, and its optimum pH was 7.0. Furthermore, during the study, examining the effect of different metal ions found that Mgt+ and Cat+ ions had a positive effect, while Cue+and Fee+ ions had an inhibitory effect compared to the control. This preliminary study provides basal line information for the discovery of novel microbes from the unexplored natural resources for amylase production, which will be used for many purposes.

Automated summary

This study reports the optimization of conditions for alpha-amylase production from Streptomyces sp. MI-1, isolated from soil in Kotli Azad Kashmir. The study identified the optimal pH and temperature for the growth of Streptomyces MI-1 and the amylase activity in the nutrient medium. The characterization of the bacterial amylase showed its optimum temperature and pH, as well as the effects of different metal ions on its activity.