National Academy of Agricultural Sciences (NAAS)
 |
PRINT ISSN : 2319-7692 Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Thermostability is a desired characteristic of most of the industrial enzymes. The production of ?-amylases has been thoroughly investigated and observed that it was affected by a variety of physiochemical factors, such as the composition of the growth medium under various temperature parameters with constant pH 7.0. The enzyme production was assayed in submerged fermentation (SmF) condition. The optimum production of ?-amylase by SmF was observed at 40C in Clarks and Lub Medium (2551 ± 1 U/ml), Soybean Casein Digest Medium (920± 0.13 U/ml) and Tryptone Glucose Beef Extract Medium (260 U/ml). The optimum production of ?-amylase by SmF was observed at 250C in Nutrient Broth (270 U/ml). The optimum production of ?-amylase by SmF was observed at 370C in Pikovskaya’s Medium (3371 ± 0.50 U/ml), Tendler's Non-synthetic Medium (761 ± 0.50 U/ml), Amylase Production Medium (580 U/ml) and Soluble Starch Beef Extract Medium (1930 U/ml). The optimum production of ?-amylase by SmF was observed at 500C in Luria Bertain Broth (240 ± 0.12 U/ml) and Yeast extract peptone Glycerol Glucose Medium (265 U/ml). Thermal variability of ?-amylase produced by Brevibacillus borostelensis R1 in various media may have a significant role in many applications like bakery industry, treatment of effluents from sago and rice industry, sewage water treatment, fodder production, laundry industry and textile industry.
 |
 |
 |
 |
 |
