Amylase Production by the New Strains of <i>Kocuria rosea</i> and <i>Micrococcus endophyticus</i> Isolated from Soil in the Guassa Community Conservation Area
Seong-Hoon Kim | Woon-Ji Kim | Jaihyunk Ryu | Yeshareg Yerefu | Asmamaw Tesfaw
Amylases facilitate the hydrolysis of starch into simpler sugars, thus playing a significant role in various industrial applications. This study aimed to isolate and characterize bacteria capable of producing amylase from soil samples collected from the Guassa Community Conservation Area (GCCA), Ethiopia. Comprehensive biochemical and morphological characterizations were performed on strains isolated from GCCA soil, followed by the optimization of amylase activity. Among the isolates, <i>Kocuria rosea</i> and <i>Micrococcus endophyticus</i> emerged as promising candidates because of their pronounced amylase activity. <i>K. rosea</i> exhibited a clear hydrolysis zone of 15 mm, while <i>M. endophyticus</i> demonstrated a zone of 20 mm, reflecting their efficiency in starch degradation. These two strains achieved optimal growth and produced maximum amylase at a pH of 6–7, temperatures ranging from 30 °C to 40 °C, and an incubation period of 36–72 h. Amylase activity reached its maximum efficiency at temperatures between 45 °C and 55 °C, 0.5 g/L MgCl<sub>2</sub> and CaCl<sub>2</sub>, and a pH of 5–7. The amylase of <i>M. endophyticus</i> released 1.505 and 1.421 g/L sugar (highest activity) in acetate and phosphate buffer, respectively. Furthermore, crude amylase extracted from both isolates was used effectively in the dough leavening process, underscoring their applicability in the food industry. This study underscores the potential of <i>K. rosea</i> and <i>M. endophyticus</i> as novel sources of amylases.
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