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Mehta D, Satyanarayana T. Bacterial and Archaeal α-Amylases: Diversity and Amelioration of the Desirable Characteristics for Industrial Applications. Front Microbiol. 2016;7:1129doi: 10.3389/fmicb.2016.01129.
Mehta, D., & Satyanarayana, T. (2016). Bacterial and Archaeal α-Amylases: Diversity and Amelioration of the Desirable Characteristics for Industrial Applications. Frontiers in microbiology, 71129. https://doi.org/10.3389/fmicb.2016.01129
Mehta, Deepika, and Satyanarayana, Tulasi. "Bacterial and Archaeal α-Amylases: Diversity and Amelioration of the Desirable Characteristics for Industrial Applications." Frontiers in microbiology vol. 7 (2016): 1129. doi: https://doi.org/10.3389/fmicb.2016.01129
Mehta D, Satyanarayana T. Bacterial and Archaeal α-Amylases: Diversity and Amelioration of the Desirable Characteristics for Industrial Applications. Front Microbiol. 2016 Jul 28;7:1129. doi: 10.3389/fmicb.2016.01129. eCollection 2016. PMID: 27516755; PMCID: PMC4963412.
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Front Microbiol. 2016 Jul 28;7:1129. doi: 10.3389/fmicb.2016.01129. eCollection 2016.

Bacterial and Archaeal α-Amylases: Diversity and Amelioration of the Desirable Characteristics for Industrial Applications.

Frontiers in microbiology

Deepika Mehta, Tulasi Satyanarayana

Affiliations

  1. Department of Microbiology, University of Delhi New Delhi, India.

PMID: 27516755 PMCID: PMC4963412 DOI: 10.3389/fmicb.2016.01129

Abstract

Industrial enzyme market has been projected to reach US$ 6.2 billion by 2020. Major reasons for continuous rise in the global sales of microbial enzymes are because of increase in the demand for consumer goods and biofuels. Among major industrial enzymes that find applications in baking, alcohol, detergent, and textile industries are α-amylases. These are produced by a variety of microbes, which randomly cleave α-1,4-glycosidic linkages in starch leading to the formation of limit dextrins. α-Amylases from different microbial sources vary in their properties, thus, suit specific applications. This review focuses on the native and recombinant α-amylases from bacteria and archaea, their production and the advancements in the molecular biology, protein engineering and structural studies, which aid in ameliorating their properties to suit the targeted industrial applications.

Keywords: archaea; bacteria; dextrinizing α-amylases; native and recombinant α-amylases; protein engineering; saccharogenic α-amylases

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