CHARACTERIZATION AND APPLICATION OF AMYLASE AND XYLANASE ENZYMES FROM BACILLUS CEREUS IN ENHANCING MANGO JUICE CLARIFICATION

Abstract

Enzymes with potential industrial applications, including the food industry, include amylase and xylanase. Fruit juice contains a variety of sugars that must be clarified without compromising the juice's quality; therefore, appropriate, high-quality enzymes are crucial for this process. The purpose of this study was to separate and characterize bacteria that produce xylanase and amylase from soil and fruit peel samples that were gathered in the Kathmandu Valley. The amylase was produced in a conical flask with nutritional broth containing 1% starch at 37 °C in a rotatory water shaker bath at 120 rpm. After 24 hours, the mixture was centrifuged at 10,000 for 5 minutes. The amylase activity in the supernatant was measured using the DNSA technique. After isolating 17 amylase-producing bacteria, one (6%) of them produced xylanase and was recognized as Bacillus cereus by means of extensive characterization techniques such as colony morphology, staining, biochemical testing, and 16S rRNA sequencing. The ideal pH and temperature for B. cereus amylase production were found to be 7.0 and 40°C, respectively. Mango juice was successfully clarified using B. cereus-extracted enzymes, indicating their possible use in industrial operations. Additionally, analyses of the isolated enzymes' physicochemical characteristics and structure predictions were carried out. The B. cereus strain K21 has shown promise as a source of amylase and xylanase enzymes, and it is very adept at clarifying fruit juice. These results demonstrate the enzymes' industrial potential, especially in the food processing industry.