Enhanced Production of α-Amylase from Bacillus licheniformis SKB 4
Authors
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Department of Physiology, Midnapore College, Midnapore, Paschim Medinipur 721101, West Bengal ,IN
Saptadip Samanta -
Department of Botany, Midnapore College, Midnapore, Paschim Medinipur 721101, West Bengal ,INSanjay Kar
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Department of Microbiology, Vidyasagar University, Midnapore, 721102, West Bengal ,INPradeep Kumar Das Mohapatra
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Department of Microbiology, Vidyasagar University, Midnapore, 721102, West Bengal ,INBikash Ranjan Pati
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Department of Microbiology, Vidyasagar University, Midnapore, 721102, West Bengal ,INKeshab Chandra Mondal
DOI:
https://doi.org/10.24906/isc/2017/v31/i5/161484Keywords:
Inductive Factors of Amylase Production from Bacillus licheniformis SKB4.Abstract
The effect of some inductive factors including incubation temperature, aeration, inorganic phosphate source, supplementation of amino acids and vitamins on production of extracellular amylase by Bacillus licheniformis SKB 4 was optimized in a submerged fermentation. The maximum production of enzyme was obtained in highly aerobic condition at 42°C, pH 6.5 and 24 h incubation period. 1%, v/v inoculumn concentration exerts best result for growth and enzyme production. Several chemical factors such as inorganic phosphate (KH2PO4; 0.3%), amino acids (0.5 mg %; glutamic acid, cysteine, isoleucine), vitamins (biotin, 50μg/ml; pyridoxine, 50μg/ml; riboflavin, 20μg/ml), metallic salt MgSO4 (1 mM) and surfactant Tween 80 (0.075% (v/v) have positive effect on amylase production. Among the raw food grains used for amylase production, soya bean seed favoured enzyme production and rate production is much higher (2.5 fold) than the normal culture medium, whereas cereals and other pulses have no effect on enzyme production within normal incubation time. Use of raw food grain as culture medium and optimization of certain factors are the most important part for production of amylase in industrial sector.Downloads
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