International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 11, Issue:1, January, 2022

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2022.11(1): 136-145

Optimization of Cultural Conditions for Production of Alpha-amylase fromb Bacillus sp. under Submerged Fermentation (SmF)
Jenifer Lolita*
Department of Botany, Maharani Cluster University, Bengaluru, Karnataka, India
*Corresponding author

Current study was designed to study to screen the most efficient amylase producing strains in submerged fermentation, and optimization of the cultural conditions for the optimum production of alpha amylase. The soil sample was collected from the Chikkaballapura district, Karnataka, and screened for amylase producing bacterial strains on nutrient agar plates. Amylase positive bacterial strains were identified and recorded based on the clear zone formation around the bacterial growth. Amylase producing bacteria was grown on the starch production media in submerged fermentation method. Optimization of cultural conditions like incubation period, pH, temperature, salt concentration, carbon & nitrogen sources was carried out. DNS method of enzyme assay was followed and activity was expressed in IU. Study findings delineated that newly isolated bacterial strain Bacillus sp. yields maximum enzyme production at 40°C & pH 8.0 when incubated for 48 h under submerged fermentation. Furthermore, optimum amylase enzyme production from Bacillus sp. was obtained when starch was used as carbon source and yeast extract as nitrogen source under submerged fermentation. At NaCl concentration of 3.0% highest amylase production was observed under submerged fermentation using newly isolated Bacillus sp. Therefore, newly isolated Bacillus sp. having potentials of industrial biotechnological applications and hence, it could be recommended for large scale production to exploit industrial purposes.

Keywords: Bacillus sp.,Alpha-amylase, Submerged fermentation (SmF), Optimization

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How to cite this article:

Jenifer Lolita, C. 2022. Optimization of Cultural Conditions for Production of Alpha-amylase from Bacillus sp. under Submerged Fermentation (SmF).Int.J.Curr.Microbiol.App.Sci. 11(1): 136-145. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.