EFFECT OF DIFFERENT PARAMETERS ON OPTIMUM PRODUCTION OF MICROBIAL ALPHA AMYLASE PRODUCTION FROM BACILLUS SUBTILLUS

Naqibullah Khan, Agha Mohammad Raza, Dost Muhammad Baloch, Mohammad Saeed, Arif Awan, Farhat Abbas, Wadood Kakar

Abstract


This paper covers the progress made in research on microbial alpha-amylase, a highly demanded industrial enzyme in various sectors such as food, pharmaceuticals, textiles, detergents, etc. Amylases are of ubiquitous occurrence and hold the maximum market share of enzyme sales. The article surveys the a-amylase family and the major characteristics, microbial sources, production aspects, downstream processing, salient biochemical properties, industrial applications, enzyme engineering and some recent research developments.
The present study was concerned with the production of αamylase by Bacillus Subtilis. The fermentation was carried out by 250 mL Erlenmeyer flask. The maximum production of enzyme optimized at the pH 7.5 (561 IU/mL/min), while the incubation temperature investigated and the maximum production optimized at 40ºC (553 IU/mL/min), The production of the enzyme was obtained maximum at 48 hours after incubation (542 IU/mL/min). The nitrogen sources tested NaNo3 where the best inorganic sources respectively.

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