ALKALINE AMYLASE PRODUCTION BY SUBMERGED FERMENTATION BY BACILLUS SP.S. PRIYADARSHINI AND P. RAY
The alkali tolerant bacterial isolate Bacillus sp. was investigated for the production of alkaline amylase by submerged fermentation. The effects of different process parameters were studied for maximal production of amylase. Optimum production was found at 37 °C with an initial pH of 8.0 at 72 h. For enzyme production, manganese chloride, yeast extract and starch were regarded as potent inducers.
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