Production and Partial Characterization of α-Amylase Enzyme from Marine Actinomycetes

Amylase producing actinobacteria were isolated and characterized from terrestrial environment. There are a limited number of reports investigating the marine environment; hence, in the present study, four marine enzymes were tested for their amylase production ability. On starch agar plates, the Streptomyces rochei strain showed a higher hydrolytic zone (24 mm) than the other isolates. Growth under optimized culture conditions using Plackett-Burman's experimental design led to a 1.7, 9.8, 7.7, and 3.12-fold increase for the isolates S. griseorubens, S. rochei, S. parvus, and Streptomyces sp., respectively, in the specific activity measurement. When applying the Box-Behnken design on S. rochei using the most significant parameters (starch, K2HPO4, pH, and temperature), there was a 12.22-fold increase in the specific activity measurement 7.37 U/mg. The alpha-amylase was partially purified, and its molecular weight was determined using sodium dodecyl sulfate-polyacrylamide gel electrophoresis. alpha-Amylase was particularly active at pH 6 and 65 degrees C. The purified enzyme was most active at 65 degrees C and pH 6, thermal stability of 70 degrees C for 40 min, and salt concentration of 1 M with Km and Vmax of 6.58 mg/ml and 21.93 mu mol/ml/min, respectively. The alpha-amylase was improved by adding Cu+2, Zn+2, and Fe+2 (152.21%, 207.24%, and 111.89%). Increased production of alpha-amylase enzyme by S. rochei KR108310 leads to production of significant industrial products.