Physical and nutritional factors affecting the production of amylase from species of bacillus isolated from spoiled food waste

Abstract

Amylase producing Bacillus sp. was isolated from spoiled food waste, which yielded 30 U ml-1 of amylase in medium containing 4% starch and 2% yeast extract at 37°C, pH 7.0 after 20 h of incubation. Maximum amylase activity was at pH 7.0 and 37°C. The enzyme retained 70% activity at pH 9.0. It exhibited 77% activity at 42°C and decreased to a low value of 25% at 52°C proving it as sensitive for temperature. In addition, the identified enzyme showed a maximum activity (32 U/ml) with sodium dodecyl sulphate compared to other additives. Wheat was found to be a suitable natural source for maximum production of amylase activity. These properties indicated possible use of this amylase in starch saccharification and detergent formulation.