Downloading: Microbial Production and Maximization of α-Amylase by Submerged Fermentation
International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
www.ijsr.net | Open Access | Fully Refereed | Peer Reviewed International Journal

ISSN: 2319-7064



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Microbial Production and Maximization of α-Amylase by Submerged Fermentation

Baby Joseph, Sissy Charles

Abstract: Amylases are enzymes, which break down starch into simple sugars. They are one of the most important industrial enzymes. For large scale production microorganisms are widely used. The aim of the study was, α - amylase production and maximization, through submerged fermentation time courses. Submerged fermentation time courses with Bacillus amyloliquifaciens, under standard condition and varied parameter conditions were carried out in shake flasks. Throughout the work α- amylase assay, Lowry method and reducing sugar assay were done. The fermentation after change in parameter showed that the nitrogen source and controlled pH- 7 is essential, for the production of α-amylase enzymes.

Keywords: Bacillus amyloliquifaciens, submerged fermentation, α - amylase assay, nitrogen source



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