BIOPROCESSING OF Α-AMYLASE PRODUCED BY BACILLUS SPAVMB1-EFFECT OF INDUCERS AND ENHANCERS

2016-12-10T00-22-31Z
Source: Indo American Journal of Pharmaceutical Research
MounijaDidla, Amrutha V Audipudi*.
The objective of this study was to demonstrate the significant difference in the rate of amylase production when different carbon, nitrogen and oil cakes were used for the amylase production. To this end, bacterial strain (AVMB1) isolated from Chilli rhizosphere was screened for Amylase production and identified as genus Bacillus by morphological, physical, physiological, biochemical and molecular characterization by partial 16S r RNA gene sequencing. α-amylase enzyme production was quantitatively characterized from the Bacillus strain and optimized the culture conditions for bioprocessing under submerged fermentation with different organic sources. The production of amylase was increased by 35-60% under optimized conditions of 35°C, pH7.0 with maltose as carbon sources and yeast extract as nitrogen sources respectively after 48 hrs of incubation. Soya bean oil seed cake induced maximum amylase production.


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