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Fermentation
Volume 11
Issue 7
10.3390/fermentation11070397
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Article

Isolation and Characterization of a Thermaerobacillus caldiproteolyticus-like Strain Producing Extracellular Amylase from the Nelumwewa Geothermal Spring, Sri Lanka

by
Sarath Bandara
1,*,
Buddhika Dharmasena
1,
Lakshani Pathirana
1,
Prasad Jayasooriya
2 and
Aruna Weerasooriya
3
1
Department of Biosystems Technology, Faculty of Technology, Sabaragamuwa University of Sri Lanka, Belihuloya 70140, Sri Lanka
2
Department of Bioprocess Technology, Faculty of Technology, Rajarata University of Sri Lanka, Mihintale 50300, Sri Lanka
3
College of Agriculture Food & Natural Resources, Prairie View A&M University (Texas A&M University System), Prairie View, TX 77446, USA
*
Author to whom correspondence should be addressed.
Fermentation 2025, 11(7), 397; https://doi.org/10.3390/fermentation11070397
Submission received: 9 May 2025 / Revised: 8 June 2025 / Accepted: 17 June 2025 / Published: 11 July 2025
(This article belongs to the Section Microbial Metabolism, Physiology & Genetics)
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Abstract

The growing demand for efficient sustainable biocatalysts for industrial applications has driven the exploration of extremozymes from extremophiles, particularly those thriving in geothermal environments. This study aimed to isolate and characterize extracellular amylase-producing thermophilic bacteria from the Nelumwewa geothermal spring in Sri Lanka, an underexplored ecosystem. Among the isolated thermophilic bacterial strains, NW2 isolates exhibited a prominent extracellular amylase activity. Molecular characterization by 16S rRNA gene sequencing confirmed the close phylogenetic relationship between NW2 and Thermaerobacillus caldiproteolyticus, which is well-known for thermostable proteases. Biochemical assays revealed optimal amylase activity of NW2 isolate at 60 °C and pH 8.0, with a crude enzyme activity of 0.85 U/mL. The enzyme demonstrated efficient hydrolysis of raw cassava starch, highlighting its potential for industrial applications in food, biofuel, and detergent industries. This study reports the first T. caldiproteolyticus-like strain from Sri Lanka with significant extracellular amylase activity, emphasizing the biotechnological potential of geothermal springs as sources of novel extremozymes. These findings contribute to the growing repository of thermostable enzymes, highlighting the need for further exploration of Sri Lanka’s geothermal microbial diversity for industrial biocatalysts.
Keywords: thermophilic bacteria; thermostable amylase; geothermal springs; Nelumwewa geothermal spring; Thermaerobacillus caldiproteolyticus thermophilic bacteria; thermostable amylase; geothermal springs; Nelumwewa geothermal spring; Thermaerobacillus caldiproteolyticus

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MDPI and ACS Style

Bandara, S.; Dharmasena, B.; Pathirana, L.; Jayasooriya, P.; Weerasooriya, A. Isolation and Characterization of a Thermaerobacillus caldiproteolyticus-like Strain Producing Extracellular Amylase from the Nelumwewa Geothermal Spring, Sri Lanka. Fermentation 2025, 11, 397. https://doi.org/10.3390/fermentation11070397

AMA Style

Bandara S, Dharmasena B, Pathirana L, Jayasooriya P, Weerasooriya A. Isolation and Characterization of a Thermaerobacillus caldiproteolyticus-like Strain Producing Extracellular Amylase from the Nelumwewa Geothermal Spring, Sri Lanka. Fermentation. 2025; 11(7):397. https://doi.org/10.3390/fermentation11070397

Chicago/Turabian Style

Bandara, Sarath, Buddhika Dharmasena, Lakshani Pathirana, Prasad Jayasooriya, and Aruna Weerasooriya. 2025. "Isolation and Characterization of a Thermaerobacillus caldiproteolyticus-like Strain Producing Extracellular Amylase from the Nelumwewa Geothermal Spring, Sri Lanka" Fermentation 11, no. 7: 397. https://doi.org/10.3390/fermentation11070397

APA Style

Bandara, S., Dharmasena, B., Pathirana, L., Jayasooriya, P., & Weerasooriya, A. (2025). Isolation and Characterization of a Thermaerobacillus caldiproteolyticus-like Strain Producing Extracellular Amylase from the Nelumwewa Geothermal Spring, Sri Lanka. Fermentation, 11(7), 397. https://doi.org/10.3390/fermentation11070397

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