EFFECT OF DIFFERENT CARBON AND NITROGEN SOURCES ON α- AMYLASE PRODUCTION FROM BACILLUS AMYLOLIQUEFACIENS
AbstractAmylases are among the most important enzymes in present-day biotechnology. The effects of various carbon and nitrogen sources on α-amylase production by submerged fermentation (smF) from Bacillus amyloliquefaciens was investigated. The study revealed that the levels of the α- amylase production varied greatly with the type and concentration of carbon and nitrogen sources used. The highest α-amylase production was obtained in medium supplemented with lactose at 5g/l concentration. The other carbon sources like sucrose and mannitol also favored the α-amylase production. Maximum enzyme production was found with Ammonium chloride (NH4Cl) as the nitrogen source at 6g/l concentration. Yeast extract and peptone also seems to be suitable for the production of α-amylase from Bacillus amyloliquefaciens.
Article Information
37
1161-1163
599KB
1327
English
IJPSR
Neeraj Sharma*, Rashmi Vamil , Showkat Ahmad and Reshma Agarwal
Department of Microbiology, S.N. Medical College, Agra, Uttar Pradesh, India
01 December, 2011
30 January, 2012
26 March, 2012
http://dx.doi.org/10.13040/IJPSR.0975-8232.3(4).1161-63
01 April, 2012
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