Abstract

OPTIMIZATION OF THE DIFFERENT PARAMETERS FOR AMYLASE ENZYME PRODUCTION BY USING SEBMERGED FERMENTATION

Pankti T. Patel* and Rakhi Nagori

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Abstract

This study was aimed to optimize the parameter for production of amylase enzyme by using Bacillus spp. with the help of submerged fermentation process. In this process inoculum was prepared by using loop full of culture inoculated in 50 ml of starch media and it was incubated at 37 º C for 24 hours on rotary shaker at 2000 RPM. After incubation period, 5 ml of matured culture was inoculated in 250 ml media and it was incubated at the same condition. After completion of the incubation period, matured growth was used for centrifugation process for extraction of the enzyme. This extracted enzyme was followed by DNSA method for getting proper enzyme activity. This same procedure was performed with different parameters like incubation temperature was set as 30 º C, 37 º C, 40 º C, 45 º C, 50 º C, 55 º C, initial media pH was adjusted like 5.5, 6.0, 6.5, 7.0, 7.5, 8.0, 8.5 and activity was checked at different log hours from inoculated flasks up to 96 log hours. By this method best activity was observed when initial media pH was set as 7.0 and inoculated culture was incubated at 37 º C temperature for 24 hours.

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