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

  • S Sudharhsan
  • S Senthilkumar
  • K Ranjith
Keywords: Bacillus, amylase, physical factors, Spoiled Food waste


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.

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eISSN: 1684-5315