Evolutionary Trends in Industrial Production of α-amylase

Recent Patents on Biotechnology
Satya Eswari Jujjavarapu, Swasti Dhagat

Abstract

Amylase catalyzes the breakdown of long-chain carbohydrates to yield maltotriose, maltose, glucose and dextrin as end products. It is present in mammalian saliva and helps in digestion. Their applications in biotechnology include starch processing, biofuel, food, paper, textile and detergent industries, bioremediation of environmental pollutants and in clinical and medical applications. The commercial microbial strains for production of α-amylase are Bacillus subtilis, B. licheniformis, B. amyloliquefaciens and Aspergillus oryzae. Industrial production of enzymes requires high productivity and cannot use wild-type strains for enzyme production. The yield of enzyme from bacteria can be increased by varying the physiological and genetic properties of strains. The genetic properties of a bacterium can be improved by enhancing the expression levels of the gene and secretion of the enzyme outside the cells, thereby improving the productivity by preventing degradation of enzymes. Overall, the strain for specific productivity should have the maximum ability for synthesis and secretion of an enzyme of interest. Genetic manipulation of α-amylase can also be used for the production of enzymes with different properties, for example, by re...Continue Reading

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Citations

Feb 28, 2019·Recent Patents on Biotechnology·Apurba Dey, Biswanath Bhunia
May 16, 2020·Frontiers in Bioengineering and Biotechnology·Moira GiovannoniBenedetta Mattei
Aug 28, 2020·Frontiers in Microbiology·Iuliia Danilova, Margarita Sharipova
Jan 23, 2021·Archives of Microbiology·Muhammad Adeel FarooqShumaila Mumtaz

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