Richa Karmakar; Deependra Kumar Ban; Syed Wazed Ali; Amit Kumar Ghosh

doi:10.24906/isc/2011/v25/i1/177292

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Authors

Richa Karmakar
Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata-700032 ,IN
Deependra Kumar Ban
Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata-700032 ,IN
Syed Wazed Ali
Department of Biotechnology, Oriental Institute of Science and Technology, Burdwan-713102 ,IN
Amit Kumar Ghosh
Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata-700032 ,IN

DOI:

https://doi.org/10.24906/isc/2011/v25/i1/177292

Keywords:

Thermostable Î±-Amylase, Isolation of Microorganism. Bacillus Subtilis and Aspergillus Tamari, Characterization of Enzyme.

Abstract

The puropose of this research was isolating the native strains of microorganism secreting extracellular thermostable Î±-amylase in soil of Kolkata (West Bengal, India). Among all the tested culture. Bacillus subtihs (Gram-positive bacteria) and fungus Aspergillus tamari selected for the study. Carbon source (starch, 1% w/v) and nitrogen source (peptone, 0.1% w/v) were used and secretion optima for Bacillus subtilis and Aspergillus tamari were achieved at temperature 60RC, pH 7.0 and 5.0, and incubation time 72h and 120h respectively. Optimum activity of a-amylase from Bacillus subtilis and Aspergillus tamari were 1.0936 U/mL and 1.328 U/mL, at pH 7.0 and 5.0, temperature 60Â°C and 50Â°C respectively. These strains produced thermostable a-amylase with characteristics suitable for application in starch processing and food industries.