EFFECT OF DIFFERENT CARBON AND NITROGEN SOURCES ON α- AMYLASE PRODUCTION FROM BACILLUS AMYLOLIQUEFACIENSAbstract
Amylases 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.
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
01 April, 2012