Exploring a novel GH13_5 α-amylase from Jeotgalibacillus malaysiensis D5^T for raw starch hydrolysis.

ABSTRACT: α-Amylase plays a crucial role in the industrial degradation of starch. The genus Jeotgalibacillus of the underexplored marine bacteria family Caryophanaceae has not been investigated in terms of α-amylase production. Herein, we report the comprehensive analysis of an α-amylase (AmyJM) from Jeotgalibacillus malaysiensis D5^T (= DSM28777^T = KCTC33550^T). Protein phylogenetic analysis indicated that AmyJM belongs to glycoside hydrolase family 13 subfamily 5 (GH13_5) and exhibits low sequence identity with known α-amylases, with its closest counterpart being the GH13_5 α-amylase from Bacillus sp. KSM-K38 (51.05% identity). Purified AmyJM (molecular mass of 70 kDa) is stable at a pH range of 5.5-9.0 and optimally active at pH 7.5. The optimum temperature for AmyJ

SUBMITTER: Radzlin N 

PROVIDER: S-EPMC11178733 | biostudies-literature | 2024 Jun

REPOSITORIES: biostudies-literature