Characterization and increment of amylase production in mutant strains of Iranian native Bacillus licheniformis

The amylase enzyme hydrolyze starch and break glycosidic internal bonds of this polysaccharides. Amylases are important industrial enzymes for a wide range of applications including starch conversion to sugar syrup, dextrin production, and use in the pharmaceutical and medical industries.
In this study, thermophilic bacterium was isolated and purified from the Qynarcheh hot spring in Ardabil. Desired strain suspension in nutrient broth medium was placed in front of UV rays with a wavelength of 254 nm at a distance of 1 meter for 45 seconds in the laminar air flow. The mutant strains were compared to wild type in temperature and salinity tolerance, amylase production content and different antibiotics resistance.
In this study, two interesting mutant strains were isolated and named B.L.2.M.1 and B.L.2.M.2. Mutations caused many changes in bacteria such as cell growth speed and enzyme production content. Differences in cell growth, production of amylase and other characters were significant at 0.05 level (PvalueDiscussion and According to random mutations, the mutated bacterium-B.L.2.M.1- showed new phenotype with increment of enzyme production, increased cell growth rate and increased resistance to higher temperatures, and salinity. According to the unique features created in the mutant, the groundwork for additional studies is provided in order to produce and optimize the thermophilic amylase enzyme.