Amylase production by solid-state fermentation of agro-industrial wastes using Bacillus sp.

Abstract

Solid state fermentation was carried out using various agro-industrial wastes with the best amylase producing strain isolated from soil. Different physicochemical conditions were varied for maximum enzyme production. The strain produced about 5400 units/g of amylase at 1:3 moisture content, 20% inoculum, after 72 h of incubation with Mustard Oil seed cake as the substrate. The optimum temperature and pH of the enzyme activity were found to be 50 o C and 6 respectively. The enzyme was found to be thermostable at

Optimization of Culture Conditions Using One-Factor-at-Time Methodology and Partial Purification of Amylase from Aspergillus niger of DTO: H5 under Solid State Fermentation

“…Amylase activity inhibition as a result of the presence of Zn 2+ ions shows the nature of the thermo stability of the enzyme (Gessesse and Mamo, 1999) while the inhibition as a result of the presence of Cu 2+ ions reflects the competition between the exogenous cations and the protein associated cations (Singh et al, 2014 having the highest activity. In a similar manner, Adejuwon (2011) and Sexena and Singh (2011) reported that the presence of Ca 2+ , Na + and Mg 2+ ions enhanced the activity of amylase from Penicillium species and Bacillus species respectively. This result is also supported by reports of Burhan et al, (2003) where the presence of Ca 2+ ion enhanced the activity of amylase from Bacillus sp.…”

Optimization of Fermentation Conditions of <i>Bacillus thuringiensis</i> EC1 for Enhanced Methionine Production

“…The stimulatory effect of Mg 2+ observed in this study is supported by the findings of El-Sayed [32], who reported an increase in activity of L-methioninase by Aspergillus flavipes when magnesium ion was added to the fermentation medium. Similarly, Saxena and Singh [33], observed an enhanced amylase production by magnesium ion in a solid-state fermentation of agro-industrial wastes using Bacillus spp. Ba 2+ at 10 µg/ml improved methionine accumulation by B. thuringiensis EC1 (Figure 5), indicating the possibility of this metallic ion playing a significant role in methionine production.…”

Isolation, Identification and Optimization of Alkaline Amylase Production from Bacillus cereus Using Agro-Industrial Wastes

“…However the enzyme was active at both acidic and alkaline pH with broad pH range of 6 to 11. It also retained 77 % of its activity at pH 11.Most of the earlier studies revealed an optimum pH range between 6.0 and 7.0 for the growth of bacterial strains and enzyme production (Singh et al, 2010;Saxena and Singh, 2011;Alariya et al, 2013). B. cereus strain isolated from Cuddalore harbour waters grew maximally in shake flask with highest Amylase activity at pH 8.0 which was sustained even at pH 11.0 (Annamalai et al, 2011).…”