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

Authors

  • Fernita Puspasari,

    1. Biochemistry Research Division, Faculty of Mathematics and Natural Sciences, Institut Teknologi Bandung, Bandung, Indonesia
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  • Zeily Nurachman,

    1. Biochemistry Research Division, Faculty of Mathematics and Natural Sciences, Institut Teknologi Bandung, Bandung, Indonesia
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  • Achmad Saefuddin Noer,

    1. Biochemistry Research Division, Faculty of Mathematics and Natural Sciences, Institut Teknologi Bandung, Bandung, Indonesia
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    • Dedicated to the memory of Dr. Achmad Saefuddin Noer (†15.06.2010)

  • Ocky Karna Radjasa,

    1. Center for Tropical Coastal and Marine Studies, Diponegoro University, Widya Puraya, Semarang, Indonesia
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  • Marc J. E. C. van der Maarel,

    1. Microbial Physiology Research Group, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, Haren, The Netherlands
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  • Dessy Natalia

    Corresponding author
    1. Biochemistry Research Division, Faculty of Mathematics and Natural Sciences, Institut Teknologi Bandung, Bandung, Indonesia
    • Biochemistry Division, Faculty of Mathematics and Natural Sciences, Bandung Institute of Technology, Jl. Ganesha 10, Bandung, 40132, Indonesia Fax: +62-22-2504154.
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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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