Asian Journal of Microbiology, Biotechnology & Environmental Sciences Paper

Vol 19, Issue 1, 2017; Page No.(135-142)

ISOLATION, PRODUCTION, PARTIAL PURIFICATION AND CHARACTERIZATION OF α-AMYLASE FROM BACILLUS CEREUS BY SOLID STATE FERMENTATION USING WHEAT BRAN AS A SUBSTRATE

USHA VERMA, DEVENDRE SINGH AND AJAY KUMAR

Abstract

In the present study α-amylase production from Bacillus cereus was done by solid state fermentation using wheat bran as substrate in aerobic and anaerobic conditions. The aerobic fermentation of Bacillus cereus gave the maximum enzyme activity of α-amylase, i.e. 158.6 IU/g and least by anaerobic fermentation i.e. 80.514 IU/g. The best α-amylase production activity by Bacillus cereus using wheat bran as substrate shown in Bushnell Hass mineral broth at 37RoC for 48 hours i.e. 130.8 IU/g and least at Nutrient broth at 37R oC for 48 hours, i.e. 14.4 IU/g. Hence the Bushnell Hass broth used as selective media for the production of α-amylase. The observations demonstrated Bacillus cereus as an efficient producer of aamylase, that revealed maximum production at temperature 37R οC, i.e. 95.9 IU/mL, optimum pH 7, i.e, 101.12 IU/g, optimum incubation time 48 hours i.e. 53.57 IU/mL and optimum carbon source glucose, i.e. 18.26 IU/g and optimum nitrogen sources tryptone 10.25 IU/g.

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