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Characteristics of raw starch degrading α-amylase from Bacillus aquimaris MKSC 6.2 associated with soft coral Sinularia sp.

January 15, 2012

Characteristics of raw starch degrading α-amylase from Bacillus aquimaris MKSC 6.2 associated with soft coral Sinularia sp.

 

Fernita Puspasari1, Zeily Nurachman1, Achmad Saefuddin Noer1,†, Ocky Karna Radjasa2, Marc J. E. C. van der Maarel3, Dessy Natalia1,*

 

Starch – Stärke, Volume 63, Issue 8, pages 461–467, August 2011

 

Keywords:
α-Amylase;B. aquimaris;Raw starch;Sinularia sp.

 

Abstract
Partially purified α-amylase from Bacillus aquimaris MKSC 6.2, a bacterium isolated from a soft coral Sinularia sp., Merak Kecil Island, West Java, Indonesia, showed an ability to degrade raw corn, rice, sago, cassava, and potato starches with adsorption percentage in the range of 65–93%. Corn has the highest degree of hydrolysis followed by cassaca, sago potato and rice, consecutively. The end products of starch hydrolysis were a mixture of maltose, maltotriose, maltotetraose, maltopentaose, maltohexaose, and small amount of glucose.

 

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