Amylase activity of a starch degrading bacteria isolated from soil receiving kitchen wastes

  • S Mishra
  • N Behera
Keywords: Amylase, Bacillus, kitchen waste, starch degrading


Starch degrading bacteria are most important for industries such as food, fermentation, textile and paper. Thus isolating and manipulating pure culture from various waste materials has manifold importance for various biotechnology industries. In the present investigation a bacterial strain was isolated from soil sample receiving kitchen waste and growth pattern as well as optimum growth condition was determined. Characteristic feature of the strain indicates that it belongs to the genus Bacillus. The optimum temperature for this strain was 37oC, whereas maximum growth was observed at 2% starch concentration. The pH range was found to be 6.8 - 7.2 for optimum growth. Amylase activity was maximum in the temperature range of 50 - 70oC, whereas this temperature range was deleterious
for this bacterial strain. Also maximum enzyme activity was observed at 2% of starch concentration.

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eISSN: 1684-5315