Microbiological degradation of food dyes and amylase production, immobilization by Iraqi isolate Anoxybacillus rupiensis strain Ir3 (JQ912241)

Mayaada S Mahdi 1, *, Hiba K Ibrahim 1, Nidal S Zbarr 1 and Sabreen A Hadi 2

1 Department of Molecular and Medical Biotechnology, College of Biotechnology, Al-Nahrain University, Iraq.
2 Department of plant Biotechnology, College of Biotechnology, Al-Nahrain University, Iraq.
 
Research Article
International Journal of Science and Research Archive, 2022, 06(01), 257–262.
Article DOI: 10.30574/ijsra.2022.6.1.0115
Publication history: 
Received on 09 April 2022; revised on 21 May 2022; accepted on 23 May 2022
 
Abstract: 
Amylases are employed in the starch processing industries for the hydrolysis of polysaccharides such as starch into simple sugar constituents. With the advent of new frontiers in biotechnology, the spectrum of amylase applications has expanded into many new fields such as clinical, medicinal, and analytical chemistry. Α-Amylase from Anoxybacillus rupiensis strain Ir3 (JQ912241) isolated from hydrocarbon soil of Iraq was purified using ammonium sulphate precipitation and Sephadex G-200 gel filtration chromatography. Partially purified enzyme with 189U/ml activity was used for immobilization study by sodium alginate and Agar, The immobilized enzyme was very effective increase the activity of the enzyme to be (10.7, 14.8 U/ml) respectively for the sodium alginate and agar. This immobilized enzyme can be used commercially as a replacement of free enzyme because it has shown greater operational flexibility and higher enzymatic activity. The A. rupiensis strain Ir3 shows high decolorization (99%) of food dyes in the concentration 0.25 mg/ml for three days while (98%) decolorization the concentration 0.5 mg/ml for ten days.
 
Keywords: 
Degradation; Food Dyes; Immobilization; Anoxybacillus rupiensis; Apha amylas
 
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