PRODUCTION AND CHARACTERIZATION OF AMYLASE FROM BACILLUS SUBTILISTAPASWINI DASH AND PRATIMA RAYAbstract The present study is concerned with the production of a-amylase by Bacillus subtilis. The fermentation was carried out by continuous shaking in 250mL Erlenmeyer flask containing 100mL of the medium. The maximum production of the enzyme was optimized at the pH 7.5, while the incubation temperature investigated was 37ºC. The production of enzyme was obtained maximum at 120 hours after incubation (85.940 IU/mL/min).
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