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Modern enzyme biotechnology is a promising and rapidly developing field that requires the latest research on the conditions of enzyme biosynthesis. Optimizing the composition of the nutrient medium depending on the needs of microorganisms and physicochemical factors directly affect the increase in the efficiency of the biosynthesis of amylolytic enzymes, namely the biosynthetic capacity of the strain Streptomyces recifensis var. lyticus 2P-15. Modulation of the biosynthetic activity of strains producing amylolytic enzymes will allow to significantly increase their economic yield. Aim. The purpose of this work is to optimize the biosynthetic capacity of the strain Streptomyces recifensis var. lyticus 2P-15 in terms of the synthesis of amylolytic enzymes and the study of the dynamics of the influence of physical and chemical factors on optimization. Methods. The object of the study is the strain Streptomyces recifensis var. lyticus 2P-15, obtained by three-stage selection of the producer. The simplex method of selecting the composition of the environment was used for the research. The ratio of amylolytic activity to the level of biomass accumulation was taken as the biosynthetic capacity of the strain. A photocolometric method was used to determine amylolytic activity. The level of biomass accumulation was determined by the weight method. Results. It was established that as a result of optimizing the composition of the simplex nutrient medium by the method of mathematical modeling, the biosynthetic capacity increased by 3.63 compared to the control variant. It was also investigated that the optimal concentration of such a component of the nutrient medium as monosodium glutamate С5Н8NO4Na・H2O is 1.5%, which increases the amylolytic activity by 2.63 and increases the accumulation of biomass. Separately, it should be noted the obtained results of the study of the optimal concentrations of heavy metal ions added to the optimized version of the nutrient medium, which allow further research in this aspect to be continued and the use of Co, Mo, Cd ions in the composition of the nutrient medium. With the obtained results, there is an increase in amylolytic activity in the best response by 3.54. The obtained results have theoretical and practical significance for further research in the biotechnology of enzymes. Conclusions. The prospect of further research into the optimization of the biosynthesis of actinomycetes by the simplex method of other aspects of its regulation will be to increase the biosynthetic capacity of the studied strain, which will have a positive effect on the economic output of the production of amylolytic enzyme preparations by obtaining microbial synthesis.

Abstract Background and aim The purpose of the current study is to isolate a heavily amylase-producing bacteria of the genus Bacillus from soil samples, optimize the production of the enzyme, purify it, and evaluate its activity against biofilm-producing bacteria. A total of 12 soil samples were collected and screened for promising Bacillus species with good amylolytic activity. Isolation was done by serial dilution and plating technique and amylolytic activity was determined by starch agar plate method. Among the 12 Bacillus isolates recovered from soil samples, 7 showed positive α-amylase production. The best isolate that recorded the greatest amylolytic activity was selected for further studies. This isolate was identified by 16S rRNA sequencing as Bacillus cereus and registered under gene bank accession number OP811897. Furthermore, the α-amylase enzyme was produced by a submerged fermentation technique using best production media and partially purified by ammonium sulfate and chilled ethanol and molecular weight had been determined by SDS-PAGE gel electrophoresis. The production of α-amylase was optimized experimentally by one-factor at a time protocol and statistically by Plackett–Burman design as well as RSM CCD design. Data obtained from OFAT and CCD revealed that α-amylase activities were 1.5- and twofold respectively higher as compared to un-optimized conditions. The most significant factors had been identified and optimized by CCD design. Results Among the eleven independent variables tested by PBD, glucose, peptone, (NH4)2SO4, and Mg SO4 were the most significant parameters for α-amylase production with an actual yield of 250U/ml. The best physical parameters affecting the enzyme production were incubation time at 35 °C, and pH 5.5 for 48 h. The partially purified enzyme with 60% ammonium sulphate saturation with 1.38- fold purification showed good stability characteristics at a storage temperature of 4 °C and pH up to 8.5 for 21 days. Antibiofilm activity of purified α-amylase was determined against Pseudomonas aeruginosa (ATCC 35659) by spectrophotometric analysis and CLSM microscopic analysis. Results demonstrated biofilm inhibition by 84% of the formed Pseudomonas biofilm using a microtiter plate assay and thickness inhibition activity by 83% with live/Dead cells percentage of 17%/83% using CLSM protocol. Conclusions A highly stable purified α-amylase from B. cereus showed promising antibiofilm activity against one of the clinically important biofilm-forming MDR organisms that could be used as a cost-effective tool in pharmaceutical industries.

The paper is devoted to the study of the interaction and significance of factors influencing the prediction and optimization of the process of obtaining malt. The object of our research is wheat, barley and rye malt. 33 full factorial experiments were performed, germination period, wetting degree and temperature act as variable factors. At the same time, the amylolytic activity of malt's enzymatic complex and malt's saccharification ability were taken as the response function of the experiment. 27 experiments were carried out with three repetitions in order to check the accuracy of the choice of optimal conditions for the process of obtaining malt, and a regression equation was obtained. According to the least squares method, the regression equations were obtained for approximation of the saccharification ability (SA) and amylolytic activity (AA) values of wheat malt. According to the method of regression analysis, the adequacy of the equations was checked by the Fisher criterion, the statistical significance of their coefficients was checked by the Student's criterion, and the homogeneity of parallel experiments was checked by the Cochrane criterion. The regression model expressing the result of the optimization of the process of obtaining wheat malt is as follows: τ=5.8 days, w=42.2 %, t=15.9 °C; YSA=5.35, YAA=320.0, for barley malt – τ=6.1 days; w=44.1 %; t=17.6 °C; YSA=4.93; YAA=255.2, and for rye malt – τ=4.6 days; w=45.1 %; t=15.0 °C; YSA=8.63; YAA=198.1. In this work, the temperature dependence of the amylolytic activity and saccharifying activity of malt enzymes was also studied. The germination temperature of grains has a maximum effect on the complex of amylolytic enzymes of malts. The research materials can be applied in the production of non-alcoholic and functional beverages [ABSTRACT FROM AUTHOR]

To ensure a balanced diet, bakers use plant-based raw materials with a high nutritional value which affect the properties of flour and dough. We aimed to study the effects of a complex additive based on plant components on wheat flour’s amylolytic activity and gas-forming ability, as well as on the dough’s rise and gas-retaining ability during fermentation. Our study objects included premium wheat flour, a water-flour suspension, and wheat dough with a complex additive (at concentrations of 10, 16, and 22% by weight of flour mixtures). The additive contained whole wheat flour, crushed sprouted spelt, powdered pumpkin seeds, oyster mushrooms, and gooseberries at a ratio of 56.3:25.0:17.2:0.9:0.6, respectively. An amylograph-E was used to study the viscosity of the water-flour suspension during heating, an ICHP-1-2 apparatus measured the falling number, and an F4 rheofermentometer assessed the flour’s gas-forming ability and the dough’s rise and gas-retaining ability. The complex additive improved the enzymatic activity of the flour, increased the dough rise by an average of 8.4 mm, and reduced the fermentation time needed to reach the maximum height by an average of 17.8%, compared to the control. The total volume of carbon dioxide, as well as the volumes of lost and retained carbon dioxide, increased by an average of 35.8, 99.7, and 26.9%, respectively, compared to the control. The optimal concentration of the complex additive introduced into premium wheat flour was 16%, at which the dough rose to its maximum height and had the longest porosity time. To obtain high-quality products with this concentration of the additive, the total time of dough fermentation and proofing should be reduced by 17.8% compared to the unfortified dough. The results can be used in the production of bakery products from premium wheat flour fortified with the complex additive based on plant components. During the process, it is important to determine the duration of dough maturation and reduce the total time of dough fermentation and proofing depending on the concentration of the additive. Further research is needed to study the effect of the complex additive on the structural and mechanical properties of dough during its development.

Processed fruit and berry raw materials often become part of bakery formulations. They increase the nutritional value of the finished product and change the rheological properties of the dough. Processed sea buckthorn (Hippophaё rhamnoides L.) maintains natural biochemical properties, which makes it a valuable food ingredient. The research objective was to conduct a comprehensive study of the technological properties of dough made of rye and wheat flour with sea buckthorn meal and dry sea buckthorn extract. The research involved sea buckthorn extract and meal mixed with wheat and rye flour, as well as dough and bread from the experimental flour mixes. The experimental part included standard methods used in the bakery industry. The sea buckthorn meal and extract contained protein (10.3 and 4.3%), crude fiber (8.7 and 0.3%), pectin (5.27 and 0.11%), and ascorbic acid (21.63 and 53.68 mg/100 g). They were highly acidic: 4.9 and 3.0%, respectively. As a result, protein substances and dietary fibers took a longer time to swell. The high acidity also inhibited α-amylase, which improved the rheological properties but increased the dough development time and stability. The sea buckthorn products had a positive effect on the starch crystallization processes and reduced the storage-related starch degradation. The sensory evaluation of the bread described its shape as regular, with fluffy crumb and pleasant sea buckthorn flavor. Thus, sea buckthorn meal and extract proved excellent technological acidifiers and regulators of amylolytic activity. The additives made it possible to reduce the amount of liquid rye sourdough from 30 to 15% and the fermentation time because the dough acidity reached 7.5–8.0 degrees.

Wheat, Triticum aestivum is one of the grains consumed worldwide as a staple food used in a variety of processed commodities. The rheological properties of the raw commodity will define the end product’s characteristics, whether it is of high quality or not. Moreover, the processes of, e.g., grinding, crushing, etc., of grain will also determine the flour’s content, which will further go on for other processes and be delivered to the consumer in the end product. To that end, the properties and effects of different wheat flour contents were analyzed for different types of flour 550, 1050 and whole grain flour available in Germany. These samples were analyzed to select the best-suited commodity for industrial purposes. Falling number, gluten percentage, starch content, viscosity and farinograph were determined for flour during baking test and bread volume for its products. Three types of flour with different content percentages were tested for comparison to find the best-suited type for the baking purpose among them. Among the types 550, 1050 and whole grain flour, the parameters are fitter for bread baking process is 550 type as the results show falling number = 450.25; 334; 296.87; starch (%) = 75.45; 69.72; 64.75; gluten (%) = 38.65; 31.84 and 21.44, and bread volume is 400, 340 and 300 ml respectively. This study suggested that flour with more starch content and a falling number will produce a reasonable volume and more appealing bread regarding sensory attributes.

Background and aim: The purpose of the current study is to isolate a heavily amylase-producing bacteria of the genus Bacillus from soil samples, optimize the production of the enzyme, purify it, and evaluate its activity against biofilm-producing bacteria. A total of 12 soil samples were collected and screened for promising Bacillus species with good amylolytic activity. Isolation was done by serial dilution and plating technique and amylolytic activity was determined by starch agar plate method. Among the 12 Bacillus isolates recovered from soil samples, 7 showed positive α-amylase production. The best isolate that recorded the greatest amylolytic activity was selected for further studies. This isolate was identified by 16S rRNA sequencing as Bacillus cereus and registered under gene bank accession number OP811897. Furthermore, the α-amylase enzyme was produced by a submerged fermentation technique using best production media and partially purified by ammonium sulfate and chilled ethanol and molecular weight had been determined by SDS-PAGE gel electrophoresis. The production of α-amylase was optimized experimentally by one-factor at a time protocol and statistically by Plackett–Burman design as well as RSM CCD design. Data obtained from OFAT and CCD revealed that α-amylase activities were 1.5- and twofold respectively higher as compared to un-optimized conditions. The most significant factors had been identified and optimized by CCD design. Results: Among the eleven independent variables tested by PBD, glucose, peptone, (NH4)2SO4, and Mg SO4 were the most significant parameters for α-amylase production with an actual yield of 250U/ml. The best physical parameters affecting the enzyme production were incubation time at 35 °C, and pH 5.5 for 48 h. The partially purified enzyme with 60% ammonium sulphate saturation with 1.38- fold purification showed good stability characteristics at a storage temperature of 4 °C and pH up to 8.5 for 21 days. Antibiofilm activity of purified α-amylase was determined against Pseudomonas aeruginosa (ATCC 35659) by spectrophotometric analysis and CLSM microscopic analysis. Results demonstrated biofilm inhibition by 84% of the formed Pseudomonas biofilm using a microtiter plate assay and thickness inhibition activity by 83% with live/Dead cells percentage of 17%/83% using CLSM protocol. Conclusions: A highly stable purified α-amylase from B. cereus showed promising antibiofilm activity against one of the clinically important biofilm-forming MDR organisms that could be used as a cost-effective tool in pharmaceutical industries. [ABSTRACT FROM AUTHOR]

Modern enzyme biotechnology is a promising and rapidly developing field that requires the latest research on the conditions of enzyme biosynthesis. Optimizing the composition of the nutrient medium depending on the needs of microorganisms and physicochemical factors directly affect the increase in the efficiency of the biosynthesis of amylolytic enzymes, namely the biosynthetic capacity of the strain Streptomyces recifensis var. lyticus 2P-15. Modulation of the biosynthetic activity of strains producing amylolytic enzymes will allow to significantly increase their economic yield. Goal. The purpose of this work wasa to optimize the biosynthetic capacity of the strain Streptomyces recifensis var. lyticus 2P-15 in terms of the synthesis of amylolytic enzymes and the study of the dynamics of the influence of physical and chemical factors on optimization. Methods. The object of the study was the strain Streptomyces recifensis var. lyticus 2P-15, obtained by three-stage selection of the producer. The simplex method of selecting the composition of the environment was used for the research. The ratio of amylolytic activity to the level of biomass accumulation was taken as the biosynthetic capacity of the strain. A photocolometric method was used to determine amylolytic activity. The level of biomass accumulation was determined by the weight method. Results. It was established that as a result of optimizing the composition of the simplex nutrient medium by the method of mathematical modeling, the biosynthetic capacity increased by 3.63 compared to the control variant. It was also investigated that the optimal concentration of such a component of the nutrient medium as monosodium glutamate С5Н8NO4Na·H2O was 1.5%, which increased the amylolytic activity by 2.63 and increased the accumulation of biomass. Separately, it should be noted the obtained results of the study of the optimal concentrations of heavy metal ions added to the optimized version of the nutrient medium, which enable further research in this aspect to be continued and the use of Co, Mo, Cd ions in the composition of the nutrient medium. With the obtained results, there was an increase in amylolytic activity in the best response by 3.54. The obtained results have theoretical and practical significance for further research in the biotechnology of enzymes. Conclusions. The prospect of further research into the optimization of the biosynthesis of actinomycetes by the simplex method of other aspects of its regulation will be to increase the biosynthetic capacity of the studied strain, which will have a positive effect on the economic output of the production of amylolytic enzyme preparations by obtaining microbial synthesis. [ABSTRACT FROM AUTHOR]

A technical challenge for composting in Peruvian cities with annual temperatures below 20 °C is that the degradation of municipal solid waste (MSW) is slow, so the identification of cold-adapted bacteria would be interesting for use as inoculants in places with these climatic conditions. This study isolated, identified, and evaluated bacterial strains with cellulolytic and amylolytic activities at low temperatures. Bacterial strains were isolated from the Chachapoyas Municipal Composting Plant and soil from the Ocol Palm Forest in northern Peru. The screening was carried out to evaluate the extracellular enzyme activity of the strains at low temperatures, grouping those with cellulolytic and cellulolytic/amylolytic activities. The DNA-barcoding using 16S rRNA and enzyme activity allowed the identification and selection of five species with enzymatic activity at 15 and 20 °C of the genus Bacillus, three with cellulolytic/amylolytic activity (B. wiedmanii, B. subtilis, and B. velezensis), and two with cellulolytic activity (B. safensis subsp. safensis, and B. subtilis). These strains showed tolerance to temperatures below optimum and could be used in further studies as inoculants for composting organic wastes at temperatures below 20 °C. [ABSTRACT FROM AUTHOR]

Wheat grain obtained from agricultural overproduction is stored for a long time in grain warehouses, which reduces its baking value. The aim of this study was to use barley and wheat malt flours as additives to flours obtained from grain of different wheat varieties stored for 12 months under optimal conditions, to improve their baking properties. The addition of barley malt flour at a mean rate of 0.5% or wheat malt flour at a mean rate of 0.7% reduced the time needed for the wheat gel to reach its maximum viscosity by 67.2%, compared to the control sample (without malt flour added). Bread made of flour blends with malt flours added was characterised by a higher loaf volume and specific volume as well as darker crust and crumb. The addition of malt flours also led to significantly reduced hardness, gumminess, and chewiness of bread crumb. The study demonstrated that it is possible to effectively use long-stored wheat grains for bread making applying wheat malt flour or barley malt flour as enhancers.

Wheat (Triticum sp.) is one of the most widely consumed grains in human nutrition, and bread is its primary product, the quality of which is dependent on grain technology. When processing wheat into flour, it's important to understand the basic chemical composition components that are direct indications of wheat grain technological quality, such as water, starch, protein, dietary fiber, and fat. As a result, experiments conducted in various microclimatic conditions aid in determining the impact of genotypes and environmental factors, as well as their interaction, on total protein content, sedimentation value, and amylolytic activity, all of which are important indicators of wheat technological quality. Microclimatic growth circumstances had a statistically significant impact on measures of grain technological quality in genotypes of three types of wheat (Triticum aestivum, Triticum spelta and Triticum compactum). The stable reactivity of genotypes with the external environment was examined through a more extensive analysis, and genotypes that would serve as suitable parental components in the wheat breeding program with better technological quality were selected.

In the present study, we were interested in studying the amylolytic and antibacterial activity of some filamentous fungi isolated from the rhizosphere of cultivated plants in Tamanghasset region. Consequently, 11 pure strains belonging to the different fungal genera were isolated Alternaria, Aspergillus, Cladosporium, Curvularia, Fusarium, Mucor and Penicillium. Positive result of amylolytic activity was revealed on all the isolated strains, with important hydrolysis zones of 54.33 ± 1.15 mm, 54.00 ± 3.61 mm, 52.00 ± 6.08 mm and 51.33 ± 15.01 mm for Aspergillus sp.1, Curvularia sp., Fusarium sp.2 and Mucor sp. respectively. In addition, analysis of variance (ANOVA) of the means of hydrolysis zones diameters shows that the values linked by the same letter do not show any significant difference at P

A biophysical model for calculating the effective parameters of low-frequency magnetic fields was developed by Lednev based on summarized empirical data. According to this model, calcium ions as enzyme cofactors can be the primary target of low-frequency magnetic fields with different parameters tuned to calcium resonance. However, the effects of calcium-resonant combinations of static and alternating magnetic fields that correspond to Lednev's model and differ by order in frequency and intensity were not studied. It does not allow for confidently discussing the primary targets of low-frequency magnetic fields in terms of the magnetic influence on ions-enzyme cofactors. To clarify this issue, we examined the response of freshwater crustaceans Daphnia magna to the impact of combinations of magnetic fields targeted to calcium ions in enzymes according to Lednev's model that differ in order of magnitude. Life-history traits and biochemical parameters were evaluated. Exposure of daphnids to both combinations of magnetic fields led to a long-term delay of the first brood release, an increase in the brood size, a decrease in the number of broods, and the period between broods. The amylolytic activity, proteolytic activity, and sucrase activity significantly decreased in whole-body homogenates of crustaceans in response to both combinations of magnetic fields. The similarity in the sets of revealed effects assumes that different magnetic fields tuned to calcium ions in biomolecules can affect the same primary molecular target. The results suggest that the low-frequency magnetic fields with parameters corresponding to Lednev's model of interaction between biological molecules and ions can remain effective with a significant decrease in the static magnetic background. [ABSTRACT FROM AUTHOR]

The present study concerns the isolation and characterization of potential probiotic bacteria isolated from indigenously fermented cereal-based products commonly produced by tribal people of the Aravali hills region of India and the documentation of their unexplored probiotic attributes. The isolated strains were evaluated for probiotic attributes, such as bile salt and acid tolerance, lysozyme and phenol tolerance, antagonistic and antifungal activity, cell autoaggregation, cell-surface hydrophobicity, simulated gastric and pancreatic digestion, antioxidative potential, bile salt hydrolase activity, and H2O2 production. The safety of isolates was assessed by antibiotic sensitivity, hemolytic activity, DNase activity, and biogenic amine production assays, while technological properties, such as fermenting ability, amylolytic activity, and EPS production, were also evaluated. A total of 70 LAB isolates were screened initially, and 6 strains showed good potential as probiotic candidates in in vitro assessments. The efficient strains were identified using phenotyping and biochemical characterization, which results were further confirmed and recognized at the strain level using phylogenetic analysis and 16S rDNA sequencing. The current study has shown that Lactiplantibacillus plantarum KMUDR7 isolated from "Makka ki Raab" has excellent probiotic attributes and could be a potential probiotic for product preparation. However, other strains, Lactobacillus delbrueckii subsp. bulgaricus KMUDR1 and Lacticaseibacillus rhamnosus KMUDR9, showed good properties, while KMUDR14, -17, and -20 also have comparable probiotic attributes. [ABSTRACT FROM AUTHOR]

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The use of sprouted cereals for the development of flavor, improvement of biochemical, physicochemical and techno-functional properties in beer production, improvement of nutritional quality and viscosity of supplementary foods is widespread in Africa. The objective of the current work was to evaluate the effect of malting conditions and variety on the amylolytic capacity, protein structures, physicochemical and functional properties of maize (Atp-Y and Coca-sr varieties). The Response Surface Methodology (RSM) using the central composite design (CCD) was applied to 5 independent factors, namely soaking time (18–42 h), vegetable salt concentration (0.5–1.2%), soaking temperature (25–41 °C), germination time (80–195 h) and maturation time (17.5–42 h). The optimal flours obtained were then subjected to physicochemical, digestibility, functional and antioxidant analysis. The analysis of the mathematical regression model showed that the linear and quadratic effects of all independent variables showed significant effects (p

Wheat grain obtained from agricultural overproduction is stored for a long time in grain warehouses, which reduces its baking value. The aim of this study was to use barley and wheat malt flours as additives to flours obtained from grain of different wheat varieties stored for 12 months under optimal conditions, to improve their baking properties. The addition of barley malt flour at a mean rate of 0.5% or wheat malt flour at a mean rate of 0.7% reduced the time needed for the wheat gel to reach its maximum viscosity by 67.2%, compared to the control sample (without malt flour added). Bread made of flour blends with malt flours added was characterised by a higher loaf volume and specific volume as well as darker crust and crumb. The addition of malt flours also led to significantly reduced hardness, gumminess, and chewiness of bread crumb. The study demonstrated that it is possible to effectively use long-stored wheat grains for bread making applying wheat malt flour or barley malt flour as enhancers. [ABSTRACT FROM AUTHOR]

Marine yeasts have tremendous potential in industrial applications but have received less attention than terrestrial yeasts and marine filamentous fungi. In this study, we have screened marine yeasts for amylolytic activity and identified an amylase-producing strain PH-Gra1 isolated from sea algae. PH-Gra1 formed as a coral-red colony on yeast–peptone–dextrose (YPD) agar; the maximum radial growth was observed at 22 °C, pH 6.5 without addition of NaCl to the media. Based on the morphology and phylogenetic analyses derived from sequences of internal transcribed spacer (ITS) and a D1/D2 domain of large subunit of ribosomal DNA, PH-Gra1 was designated Sporidiobolus pararoseus. S. pararoseus is frequently isolated from marine environments and known to produce lipids, carotenoids, and several enzymes. However, its amylolytic activity, particularly the optimum conditions for enzyme activity and stability, has not been previously characterized in detail. The extracellular crude enzyme of PH-Gra1 displayed its maximum amylolytic activity at 55 °C, pH 6.5, and 0%–3.0% (w/v) NaCl under the tested conditions, and the activity increased with time over the 180-min incubation period. In addition, the crude enzyme hydrolyzed potato starch more actively than corn and wheat starch, and was stable at temperatures ranging from 15 °C to 45 °C for 2 h. This report provides a basis for additional studies of marine yeasts that will facilitate industrial applications.

A technical challenge for composting in Peruvian cities with annual temperatures below 20 °C is that the degradation of municipal solid waste (MSW) is slow, so the identification of cold-adapted bacteria would be interesting for use as inoculants in places with these climatic conditions. This study isolated, identified, and evaluated bacterial strains with cellulolytic and amylolytic activities at low temperatures. Bacterial strains were isolated from the Chachapoyas Municipal Composting Plant and soil from the Ocol Palm Forest in northern Peru. The screening was carried out to evaluate the extracellular enzyme activity of the strains at low temperatures, grouping those with cellulolytic and cellulolytic/amylolytic activities. The DNA-barcoding using 16S rRNA and enzyme activity allowed the identification and selection of five species with enzymatic activity at 15 and 20 °C of the genus Bacillus, three with cellulolytic/amylolytic activity (B. wiedmanii, B. subtilis, and B. velezensis), and two with cellulolytic activity (B. safensis subsp. safensis, and B. subtilis). These strains showed tolerance to temperatures below optimum and could be used in further studies as inoculants for composting organic wastes at temperatures below 20 °C.

The long-term (postponed) consequences of the separate and combined effects of Cu2+ ions (0.001, 0.01, and 0.1 mg/L) and a low-frequency electromagnetic field (50 Hz, 10 μT) on roach Rutilus rutilus (L.) embryos have been studied, bringing to light the exposure to these factors to changes in the size and weight parameters, the activity of glycosidases (sucrase, maltase, and amylolytic activity), and the kinetic characteristics of maltose hydrolysis in the intestines of underyearlings exposed at a stage of embryos. Increased body weight, body length, and intestine length are revealed in fish exposed to the electromagnetic field and the combined treatment of an electromagnetic field and Cu2+ ions. Compared with the control, the activities of sucrase and maltase are higher, while the amylolytic activity is lower in roach exposed to different combinations of the factors. The electromagnetic field compensates the inhibitory influence of Cu2+ on amylolytic and maltase activity. The values ​​of the Michaelis constant (Km) of maltose hydrolysis in the intestines of underyearlings exposed to these impacts exceed those in the control. This result indicates a decrease in the enzyme affinity for the substrate, probably caused by the separate and combined influence of Cu2+ and the electromagnetic field on the roach during early development. These results are important for assessing environmental risks in industrial areas. [ABSTRACT FROM AUTHOR]

Generalization of the results of theoretical and practical research in the production of beer showed that the rise in prices for cereals, and in particular for barley, leads to an increase in the price of malt and, accordingly, an increase in the cost of the final product – beer. In this regard, modern brewers face the acute problem of a shortage of high-quality raw materials for beer production, as well as high competition in the consumer market. The need for inexpensive raw materials for brewing beer has grown significantly. Along with malt substitutes, a new product has appeared on the brewing commodity market – triticale. It surpasses barley in terms of the total amount of extract and other chemical indicators, so the use of this culture as a raw material for the production of brewing malt is a promising direction in brewing. In this work, we selected the optimal modes of malting grain triticale varieties “Balausa 8” to a moisture content of 40%, 42% and 44% and germination for 3, 4 and 5 days at temperatures of 14°C, 16°C and 18°C. Based on experimental studies, it has been found that 16°C should be considered the optimal temperature for soaking triticale grains to a moisture content of 44 %. In the studies, the optimal mode of malting was experimentally determined for 5 days at a temperature of 16°C, which made it possible to ensure the maximum accumulation of hydrolytic enzymes. Accelerated synthesis of amylases (217.99 units) occurs due to an increase in the rate of diffusion of gibberellin-like substances to the cells of the aleurone layer. The maximum accumulation of amylolytic enzymes is observed already on the 5th day of malting, which shortens this process by 2 days in the production of malt using classical technology. [ABSTRACT FROM AUTHOR]

Copyright of Revista de la Academia Colombiana de Ciencias Exactas, Físicas y Naturales is the property of Academia Colombiana de Ciencias Exactas, Fisicas y Naturales and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Marine yeasts have tremendous potential in industrial applications but have received less attention than terrestrial yeasts and marine filamentous fungi. In this study, we have screened marine yeasts for amylolytic activity and identified an amylase-producing strain PH-Gra1 isolated from sea algae. PH-Gra1 formed as a coral-red colony on yeast–peptone–dextrose (YPD) agar; the maximum radial growth was observed at 22 °C, pH 6.5 without addition of NaCl to the media. Based on the morphology and phylogenetic analyses derived from sequences of internal transcribed spacer (ITS) and a D1/D2 domain of large subunit of ribosomal DNA, PH-Gra1 was designated Sporidiobolus pararoseus. S. pararoseus is frequently isolated from marine environments and known to produce lipids, carotenoids, and several enzymes. However, its amylolytic activity, particularly the optimum conditions for enzyme activity and stability, has not been previously characterized in detail. The extracellular crude enzyme of PH-Gra1 displayed its maximum amylolytic activity at 55 °C, pH 6.5, and 0%–3.0% (w/v) NaCl under the tested conditions, and the activity increased with time over the 180-min incubation period. In addition, the crude enzyme hydrolyzed potato starch more actively than corn and wheat starch, and was stable at temperatures ranging from 15 °C to 45 °C for 2 h. This report provides a basis for additional studies of marine yeasts that will facilitate industrial applications. [ABSTRACT FROM AUTHOR]

The activity of glycosidases (maltase activity and amylolytic activity) in the intestinal mucosa of juvenile common carp Cyprinus carpio (L.) under a sharp increase in water temperature depends on its physiological state (satiety or starvation). The fish are acclimated to a temperature of 22°С during the summer (young-of-the-year) and winter (yearling) seasons. An increase in water temperature at a rate of 8.0°C/h leads to an increase in amylolytic activity in well-nourished fish, but the maltase activity does not change. Starving for 3 or 10 days changes the response of glycosidase to temperature stress: the maltase activity increases, but amylolytic activity does not change. Short-term starvation does not affect the thermal tolerance of juvenile common carp; i.e., the values of the critical thermal maximum in hungry and well-nourished specimens do not differ. [ABSTRACT FROM AUTHOR]

Millions of tons of corn, pineapple, sugarcane and wheat are annually produced and their industrial processing generates large amounts of wastes. Current study evaluated the use of corncob (CC), pineapple peel (PP), sugarcane bagasse (SB) and wheat bran (WB) as substrates for α-amylase production by submerged cultures of nine endophytes from Piper hispidum Sw. Initially, fungi were grown on a starch medium and the cup plate assay showed that five strains were amylase-positive: Bipolaris sp. JF767001, Marasmius cladophyllus JF767003, Phlebia sp. JF766997, Phyllosticta capitalensis JF766988 and Schizophyllum commune JF766994, with enzymatic halos ranging between 6.30 ± 0.08 and 8.87 ± 0.68 mm in diameter. Further, the use of agro-industrial wastes was evaluated by the cup plate assay, where the highest halo diameters were obtained from fungi grown on PP or SB: up to 15.00 ± 0.16 mm (Phlebia sp.) and 14.80 ± 0.18 mm (S. commune), respectively. Submerged cultures with PP or SB showed the highest levels of α-amylase activity according to the starch-iodine assay, or rather, up to 4.14 ± 0.02 U mL-1 (Bipolaris sp.) and 4.09 ± 0.02 U mL-1 (Phlebia sp.), respectively. Results give an in-depth knowledge on tropical endophytes that might be α-amylase sources, and indicate the suitability of these agro-industrial wastes as substrates for fungal enzymatic production.

Amylolytic lactic acid bacteria are a group of bacteria that are capable to use starch as the carbon source. The objectives of this research were to characterize, and identify the lactic acid bacteria from sago starch processing industry, which might be used to modify the sago starch. There were 39 isolates isolated from sago processing industry, and 36 of them were presumed as lactic acid bacteria. From 36 isolates suspected as lactic acid bacteria, 9 of them had amylolytic properties. Morphological identification results show that the 9 isolates were l Gram-positive bacteria, negative catalase, rod shape, and 5 isolates produced gas, while 4 isolates did not produce gas. The ability to produce amylase varied among isolates and isolate RN2.12112 had the higher amylolytic ability than others. Results show that the nine isolates identified as lactic acid bacteria were dominated by Lactobacillus plantarum 1. ABSTRAK Bakteri asam laktat (BAL) yang bersifat amilolitik adalah bakteri asam laktat yang mampu memanfaatkan pati sebagai substratnya. Tujuan penelitian adalah untuk mengkarakterisasi sifat amilolitik dan mengidentifikasi bakteri asam laktat yang mempunyai kemampuan amilolitik untuk memodifikasi pati sagu. Hasil penelitian memperoleh 39 isolat dari industri pengolahan sagu dan 36 diantaranya diduga sebagai bakteri asam laktat. Sembilan dari 36 isolat yang diduga bakteri asam laktat mempunyai sifat amilolitik. Sembilan isolat yang bersifat amilolitik selanjutnya diidentifikasi secara morfologi yang meliputi pewarnaan Gram, bentuk sel, uji katalase, dan uji kemampuan fermentasi. Hasil identifikasi secara morfologi menunjukkan bahwa kesembilan isolat termasuk kelompok bakteri Gram positif, katalase negatif, bentuk basil, dan lima isolat menghasilkan gas sedangkan empat isolat tidak menghasilkan gas. Kemampuan isolat untuk menghasilkan amilase bervariasi dan isolat RN2.12112 mempunyai kemampuan amilolitik lebih tinggi dibanding isolat lainnya. Hasil identifikasi menunjukkan bahwa dari sembilan isolat yang diidentifikasi didominasi oleh Lactobacillus plantarum 1.

The effects of 30-day exposure to Roundup at concentration of 2 μg/L and of thermal stress on the intestinal glycosidase activities (maltase and amylolytic activities (AA)), brain acetylcholinesterase (AChE) activity and water-soluble protein (WSP) content in juvenile specimens of Amur sleeper Perccottus glenii Dybowski have been studied. Additionally, critical thermal maximum (CTM) and final selected temperature (FST) are determined in fish of control (exposure to 0 μg/L Roundup) and Roundup-exposed groups. After Roundup exposure AA and WSP content were 27 and 31% lower respectively, maltase and AChE activities did not change. An increase in water temperature at a rate of 8°C/h decreased AA by 60%, maltase activity by 18% and WSP content by 28% in fish of the control group; but decreased AA by 76%, AChE activity by 29%, WSP content by 40%, and increased maltase activity by 11% in fish of the Roundup-exposed group. The recovery treatment during 12 days in a thermal gradient with herbicide-free water (temperature range between 14 and 31°C) reduced the inhibitory effect of heating on AA, but increased it the on AChE and WSP content in fish from both control and Roundup-exposed groups (on maltase activity only in the fish of exposed group). No significant differences were noticed in CTM and FST values in fish of control and Roundup-exposed groups. [ABSTRACT FROM AUTHOR]

Highlights • The effect of heat stress can be alleviated by nitric oxide (150 μM) treatment in wheat. • Nitric oxide triggers the expression of SAGs and enhances the scavenging potential of wheat under heat stress. • Nitric oxide improves the quality of wheat grain by enhancing the accumulation of gliadin protein and starch. • Nitric oxide maintains the quality of starch in wheat grain by reducing the amylolytic activity under heat stress. • Nitric oxide enhances the accumulation of soluble protein, free amino acids and osmolyte in developing grains under HS. Abstract Heat stress (HS) drastically reduces the yield and quality of wheat grains. High temperature during critical stages (pollination and grain-filling) causes improper fertilization and formation of defragmented granules and shriveled seeds. Hormones and signaling molecules modulates the tolerance potential of the plants under stress. Nitric oxide (NO) is an important signaling molecule involved in triggering diverse physiological and biochemical processes under adverse conditions. Here, we studied the effect of sodium nitroprusside (SNP) (150 μM set based on pilot experiment) on heat stress-tolerance and grain quality related traits of two contrasting wheat cultivars Raj3765 as thermotolerant and HD2932 as thermosusceptible under differential HS (T 1 - 30 °C, 1 h; T 2 - 38 °C, 1 h), as compared to control (22 ± 2 °C) at different stages of growth. The expression of many important stress-associated genes (previously identified through Transcriptome sequencing) was observed upregulated in response to NO and HS; small HSP17 showed maximum fold increase in Raj3765. Similarly, the networks of antioxidant enzymes (SOD, CAT, and GPX) were observed triggered in response to NO, HS and NO + HS treatment in Raj3765 than HD2932. The accumulation of proline and free amino acid in cytoplasm were also reported higher under NO and HS treatment respectively in Raj3765, as compared to HD2932. Grain quality related traits like carbohydrate (starch) and proteins (gliadin) were observed higher in response to NO under HS in Raj3765. Heat stress was observed to increase the activities of α/β amylases in developing grains involved in degrading the starch quality. NO was observed to decrease the amylolytic activity in both the cultivars; very low amylolytic activity was observed in thermotolerant, as compared to thermosusceptible cultivars. Exogenous application of NO (150 μM) at different stages can be used as inexpensive technology for mitigating the problem of terminal HS in wheat – a farmer friendly approach for maintaining the quality of grains under present threat of global climate change. [ABSTRACT FROM AUTHOR]

The object of research is the enzymatic preparations Termamil and San-Super, malt and yeast. One of the most problematic places is that the action of the magnetic field and radiation can both stimulate the amylase activity of barley malt and cause its deactivation. During the study, a certain number of electrophysical factors were used, namely: laser radiation, which was carried out using a helium-neon laser, ultraviolet radiation – using a nitrogen gas laser, X-rays, a constant uniform magnetic field, ultrasound. Results have been obtained that confirm the positive effect of the magnetic field on the activation of the amyloletic activity of concentrated preparations. A study was also conducted in accordance with the effect of electromagnetic waves on the activation of enzymes in barley and wheat malt, which showed a positive effect. This is ensured by the fact that in the course of the study, thanks to experiments, the best duration of irradiation with electromagnetic waves and different types of radiation for enzyme preparations, malt and yeast was found. These methods have a number of features. This is the availability of the appropriate equipment and knowledge of the individual types of rays, magnetic fields and electromagnetic waves, and their potential effects on enzymes, as well as control of the exposure time and magnetic field load. Due to the action of electromagnetic waves and radiation, for a certain amount of time, it is possible to obtain an increased activity of enzymatic preparations. Compared to the fermentative preparations Termamil and San-Super, malt and yeast, which are not susceptible to the load of magnetic fields, electromagnetic waves and various types of radiation, the fermentative preparations Termamil and San-Super, malt and yeast, which were susceptible to the action of electromagnetic waves, as well as radiation show increased activity of action. At the same time, these preparations reduce the amount of costs and increase the yield of finished products, which will serve as a positive aspect for the economic sphere of the enterprise. [ABSTRACT FROM AUTHOR]

The delayed consequences of the impact of a simulation of the main phase and the initial period of the recovery phase of a typical geomagnetic storm (SMRGMS) in the range of 0−0.001 Hz on roach (Rutilus rutilus L., 1758) embryos were studied. The embryos were exposed to SMRGMS with intensities of 100, 300 and 500 nT before (1−6 h post fertilization) and after (33−39 h post fertilization) gastrulation. The control group was under natural magnetic field. The size-mass, physiological and biochemical characteristics of underyearlings were evaluated. The length and mass of underyearlings exposed to SMRGMS after gastrulation were lower compared to the control. Amylolytic activity and the Michaelis constant (Km) of starch hydrolysis in intestine of fish from experimental groups were higher than in the control group. The relative enzyme activity in vital temperatures was higher and the temperature optimum of starch hydrolysis was wider and shifted to 40° C in fish from experimental groups as compared with the control (50° C). Maximum effects were revealed after the exposure of embryos to SMRGMS 100 nT after gastrulation. The magnitude and direction of observed effects depended on intensity of SMRGMS and time intervals in embryogenesis when the exposures were carried out.

The influence of heavy metals on the enzymatic activity of Aspergillus niger is analyzed. The effects of Cu2+ on the growth rate, antimycotic resistance, as well as amylolytic and lipolytic activity of various clinical isolates of Aspergillus niger are studied. The obtained results show that Cu2+ reduces the growth rate and sporogenesis of the clinical isolates of Aspergillus niger. Partial inhibition of the lipolytic activity by the high concentrations of Cu2+ salts is found. Addition of Cu2+ salts to the medium affects the susceptibility of the clinical isolates of Aspergillus niger to antimycotic drugs. The dependence of the susceptibility of micromycetes to antimycotic drugs on the concentration of Cu2+ is emphasized.

Baking yeast exhibiting amylolytic activity was used for treating masa made from nixtamalized maize flour (NMF). Baking yeast (0.25, 0.50 and 1.0 g˖100 g −1 NMF) was added to the basic masa recipe (40 NMF:60 water mass ratio). Two masa controls without yeast addition were prepared: CM1 used as such, and CM2 subjected to a mild incubation treatment (2 h, 38 °C). Tortillas were made (350 °C, 1.0 min) with the yeast-treated masa. Baking yeast reduced total sugars, apparent amylose and viscoelasticity of the masa. Tortillas made with treated masa exhibited significant lower hardness than tortillas made with CM1 and CM2, and this effect was more pronounced in the tortillas stored for 4 days. Tortillas freshly made from yeast-treated masa displayed reduced RDS and SDS, but increased RS fractions. When stored for 4 days, they showed reduction in RDS, but an increase in SDS and RS fractions (∼30%) with respect to tortillas made with CM1 and CM2. Hardness of the yeast-treated tortillas was significantly lower and remained practically without change during storage, while the untreated tortillas hardened significantly. Treatment with baking yeast induces beneficial health and textural effects in tortillas. [ABSTRACT FROM AUTHOR]

The antibacterial activity of potassium metabisulphite, potassium benzoate, potassium propionate, and potassium nitrate were evaluated against 15 species of bacteria using diffusion and microdilution methods. Potassium metabisulphite showed the greatest activity (MIC varied in the range of 0.78 mg ml-1 to 3.12 mg ml-1), then potassium benzoate (6.25 mg ml-1 to 12.5 mg ml-1) followed by potassium propionate and potassium nitrate (6.25 mg ml-1 to 100 mg ml-1). Effects of potassium benzoate, potassium propionate, and potassium nitrate on the sugar fermentation, the effect of potassium benzoate on cell membrane permeability and on amylolytic activity of bacteria were tested. The results indicated inhibition of fermentation, loss of intracellular macromolecules (proteins) from treated cells, and inhibition of amylolytic activity. [ABSTRACT FROM AUTHOR]

Ragi is a traditional dry starter culture frequently used in many fermented food products in Asian countries. Ragi contains starch that can be degraded by amylases provided by bacteria and other microorganisms during fermentation in producing fermented foods. This study was carried out to isolate bacteria from ragi and to screen for their ability to hydrolyse starch. Seven bacterial colonies were isolated from ragi, with three samples showing starch hydrolysis activity. Two of the starchdegrading bacterial isolates were identified using partial 16S rRNA gene sequencing as Bacillus licheniformis with 97% and 98% similarity, and one sample identified as a lactic acid bacteria, Enterococcus faecium (98%). Isolation and identification of these bacteria from ragi can provide a promising source of amylase that can be further studied and manipulated for the development of starter culture and to improve the quality of traditional ragi-based fermented food products. [ABSTRACT FROM AUTHOR]

Studies were carried out to isolate and screen lactic acid bacteria with probiotic potentials and amylolytic activities from the ruminal ingesta of cow and goat. Ninety isolates obtained from the three abattoirs were divided into the following species: Lactobacillus plantarum, L. fermentum, L. pentosus, L. brevis, L. buchneri, L. collinoides, and Leuconostoc mesenteroides. The isolates were screened for probiotic potentials and amylolytic activities. Four isolates possessed probiotic potentials: L. plantarum CA3b, L. fermentum GA2d, L. plantarum GA1d, and L. plantarum GA3e. Lactobacillus plantarum CA3b, L. fermentum GA2d, and L. plantarum GA3e survived pH 2.5 and 3.5 after 180 min. Lactobacillus plantarum GA1d had the highest tolerance of 82.44% and 71.03% to 0.3% and 1% bile salts concentrations, respectively. Lactobacillus plantarum CA3b hydrolysed 3% starch with an average zone of clearance of 10.0 mm, while L. plantarum GA1d hydrolysed 2% with a zone of 9.5 mm. These two strains also possessed bacteriocin activities against E. coli, and were characterised based on their reactions to pH, temperature, and enzymes treatments. Ruminal ingesta of cow and goat harbour lactic acid bacteria possessing amylolytic and probiotic potentials, which can be exploited in the fermentation of feedstock, conferring health benefits and improved performance to these ruminants. [ABSTRACT FROM AUTHOR]

The eggs and larvae of the Mediterranean flour moth, Ephestia kuehniella (Zell.) are widely used to rear parasitoids and predators for biological control programs. In this study, nutritional responses, proteolytic and digestive amylolytic activities of the fifth instar larvae as well as some biological parameters of E. kuehniella were studied on flour of nine wheat cultivars under laboratory conditions. The longest larval period of the fifth instar was on the cultivars Back cross Roshan and Sepahan and the shortest was on cultivar Tajan. The highest daily and total fecundity was observed on N-86-7. The fifth larval instar reared on Pishtaz showed the highest efficiency of conversion of ingested food. The highest general proteolytic activity was determined on the cultivar N-86-7 and the lowest was on N-80-19. Maximum and minimum digestive amylolytic activity was determined on the cultivars Kuhdasht and Khoshki line 9, respectively. According to the results obtained, Pishtaz and N-86-7 were the most suitable cultivars for laboratory rearing of E. kuehniella as the alternative host to use in the mass production of natural enemies.

The pistachio seed wasp, Eurytoma plotnikovi Nikol'skaya (Hymenoptera: Eurytomidae), is one of the main pests in various pistachio growing regions of Iran. This pest passes the winter as diapausing last instar larvae. In this study, the relationship between diapause and cold hardiness and also the physiological and biochemical characteristics the diapausing and nondiapausing larvae of E. plotnikovi were investigated. Digestive α-amylase enzyme showed a high activity (70.41 ± 2.36μg maltose/min per mg protein) in nondiapausing larvae, but its activity vigorously decreased during the diapause period. Glycogen declined at the beginning of diapause until March. Decrease in glycogen content was proportional to increase in total simple body sugars, trehalose, myo-inositol, and sorbitol contents. Lipid accumulated from the onset of diapause in September until January reaching a high concentration of 28.74 mg/g fresh body weight, but then declined from March to end of diapause in April. The supercooling points were decreased from August (-17.68 ± 0.14°C) to January and reached to its lowest point in January (-23.14 ± 0.27°C), the coldest month of the year, then gradually increased through April (-21.38 ± 0.32°C). The survival rates at low temperature indicate that last instar larvae of E. plotnikovi are most cold tolerant in December-February when total body sugars, trehalose, myo-inositol, and sorbitol concentration is high, suggesting an alternative cryoprotective role for these compounds. The experimental data show that E. plotnikovi is freeze avoidance insect. [ABSTRACT FROM AUTHOR]

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In spite of its inherent physiological importance, studies on the occurrence, characteristics, and modulation of amylase in euryhaline crabs are lacking. We investigated the occurrence of amylase forms and the effect of acclimation to different salinities on their number and made a partial purification and characterization of the major form present in the hepatopancreas of Neohelice granulata. Zymogram analysis revealed 5 amylase forms in crabs acclimated to 35 psu (seawater) and 37 psu, and an additional band at 10 psu, but with a major form (29 kDa) in all cases, which was partially purified and characterized. Amylolytic activity was maximal between 30 and 40 °C; maintained at high NaCl concentrations (up to 4 M); increased by 5 mM K+, Li+, Co2+, and Mg2+ (36%-45%); inhibited by Cu2+, Zn2+, Cd2+, Fe2+, and Mn2+ (92.4% and 23.7%); not affected by Ni2+ or Ba2+; and enhanced almost 100% by Ca2+. Amylase exhibited Michaelis-Menten kinetics (starch: Km = 1.24 mg mL-1; glycogen: Km = 16.19 mg mL-1). The potential physiological significance and relationship to habitat conditions of the extra form in low salinity and the biochemical characteristics of the partially purified amylolytic activity (halotolerant, differential sensitivity to ions, capability to hydrolyze starch and glycogen) are discussed. [ABSTRACT FROM AUTHOR]