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Production of amylase by the intestinal microflora of cultured freshwater fishes (Oreochromis niloticus and Clarias gariepinus) rared localy in Calabar, south Nigeria

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Martin M. F., Okpo E. A., Andy I. E.
World News of Natural Sciences
|
2019
|
vol. 23
13-23
EN
This study focused on determining the amylase-producing ability of the intestinal microbes in cultured fresh water fishes – Oreochromis niloticus and Clarias gariepinus. The bacterial isolates were identified on the basis of standard cultural, morphological and biochemical characteristics. The amylase production ability of the bacterial isolates was determined using starch agar. The mean viable count of the intestinal microbes ranged from 1.2 × 105 CFU/ml to 7.1 × 105 CFU/ml for tilapias (Oreochromis niloticus) and from 2.0 × 104 CFU/ml to 8.9 × 104 CFU/ml for catfishes (Clarias gariepinus). Staphylococcus and Micrococcus were predominant for both tilapias and catfishes. Out of 24 isolates, 21 were amylase producers. These included the following bacteria genera: Bacillus, Micrococcus, and Staphylococcus. These results strongly suggest that intestinal microbes play a pivotal role in the digestion of starch in cultured freshwater fishes and should be explored for industrial amylase production.
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Microbial amylases: A review

100%
Martin M. F., Okpo E. A., Andy I. E.
World News of Natural Sciences
|
2019
|
vol. 22
174-179
EN
Microbial amylases are enzymes produced by microorganisms to hydrolyze starch. There are three types of microbial amylases: alpha-amylase, beta-amylase and glucoamylase. Each of these amylases has a unique way of acting on starch to yield simple glucose monomers. Microorganisms, plants, and animals are sources of amylases, but much attention is given to microorganisms since the amylases produced by them have greater thermal stability and give rise to different sugar profiles, thus meeting industrial demands. Two major groups of microorganisms play pivotal role in amylase production: bacteria and fungi. Starch is the substrate used in amylase production. Between the two fermentation processes used in amylase production (i.e. submerged fermentation and solid state fermentation), the latter is more advantageous as it saves cost, generates little effluent, and has high volumetric productivity. Microbial amylases are greatly applied in pharmaceutical, food, chemical, paper and distilling industries.
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