Production, purification and characterization of the α-amylase from local bacteria isolate Bacillus subtilis ITBCCB148

Abstract

Abstract Production, purification and characterization of the α-amylase from local bacteria isolate Bacillus subtilis ITBCCB148 has been successfully carried out. The purified enzyme increased 149.9 times with specific activity of 115,500 U/mg compared to enzyme crude extracts. This enzyme has an optimum pH of 5.5 and an optimum temperature of 60°C and can maintain its stability at a temperature of 60-80°C, thus this enzyme is categorized as a thermostable enzyme.