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Showing 2 results for Yousefi fakhr
Volume 20, Issue 138 (August 2023)
Abstract
Amylase improves the texture and sensory properties of bulky bread by degrading starch and producing dextrin in order to faster metabolism by bakery yeast. This study investigates the effect of thermostable α-Amylase 0, 1.9, 2.9 (U/ml), extracted from Bacillus safensis, and fermentation time at 35, 40 and 45 minutes on the quality of bulky bread baked in oven at 210°C for 20 min. The results of our study showed that adding filtered soup containing 1.9 (U/ml) and fermentation for 40 minutes was more acceptable than other samples in terms of volume, hardness, cohesiveness and overall acceptance, but adding more amounts of amylase enzyme at 2.9 (U/ml) level did not yield good results in terms of texture and sensory properties of bulky bread.
Volume 20, Issue 139 (September 2023)
Abstract
The aim of this study was to isolate thermostable amylase producing bacteria from starch-rich wastewater of one of the canning factories and then molecular identification of these isolates. In addition, the thermostable amylase extracted from the bacterium was investigated for the optimum temperature and pH of enzyme activity. In this study, 14 heat-resistant microbial isolates were isolated from wastewater and only two isolates had amylase activity. Molecular identification of isolates based on amplification of 16S rDNA gene by B27F and U1492R primers and then sequencing of PCR product confirmed the presence of Bacillus pumilus and Bacillus safensis. The results showed that the optimum temperature and pH of amylase activity were 60°C and 7, respectively, and Bacillus safensis 7.67 (U/ml) had more amylase activity than of Bacillus pumilus 6.33 (U/ml).
