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What is α-Amylase Production by Bacillus Isolates about?

1) Three Bacillus isolates (B. subtilis, B. amyloliquefaciens, and a newly isolated Bacillus sp.) were compared for their ability to produce the enzyme α-amylase. 2) All three isolates were able to hydrolyze starch on agar plates. In shake-flask cultures, B. subtilis produced the highest amount of extracellular α-amylase. 3) The effects of various fermentation conditions on α-amylase production were investigated. Maximum enzyme activity was obtained at 37°C, initial pH 7.0, with agitation at 160-180 rpm

Author

nurcincelik

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EN