Optimization of Solid State Fermentation Conditions and Characterization of Thermostable Alpha Amylase from Bacillus subtilis (ATCC 6633)

Abstract

Alpha amylase production using microbial source and solid state fermentation has been conducted for past few years in search of thermostable enzyme. Owing to the prolific use of thermostable alpha amylase in various industries like paper, food, detergent, brewing and starch liquefaction process, the production of alpha amylase is still going on. In the present work, Bacillus subtilis (ATCC 6633) has been utilized for generation of alpha amylase followed by optimization of the fermentation media. Change in fermentation conditions like fermentation hour, temperature, inoculums size, nitrogen and sugar sources have pivotal role to enhance alpha amylase yield. The thermal, pH and detergent stability of partially purified alpha amylase have been tested and compared with purified porcine pancreatic amylase. The result is encouraging with approximate 80% retention of alpha amylase activity comparable to purified porcine pancreatic amylase in presence of drastic condition of temperature (60°C), pH (6-11) and detergents. This makes it apt for use in various industries like detergent, food and paper industries.

A Study on Optimization of Microbial Alpha-Amylase Production

“…It is experimented that the amylase activity decreases with increase in incubation period and temperature. [11] Amylase production takes place using submerged and solid state fermentation where solid state fermentation is preferred over submerged fermentation. Since the enzymes are thermo-stable, they emerge as the significant part in large scale industrial sectors.…”