Production of a Thermostable Α-Amylase and its Assay using Bacillus Licheniformis Isolated from Excavated Land Sites in Ibadan, Nigeria

  • EO Oziengbe
  • AA Onilude
Keywords: Bacillus licheniformis, thermostable α-Amylase, Excavated land, Characterisation

Abstract

Screening for amylolytic properties from obtained isolates was carried out on starch agar plates while production and characterization of α-amylase was carried out using submerged fermentation. The isolated organism was identified as Bacillus licheniformis. Physiological studies on the isolate showed that temperature of 55ºC and pH 7 was optimum for growth of the organism while fructose (1%), peptone (0.5%), pH 7 and temperature of 60ºC supported optimum amylase production. Crude characterization of α-amylase revealed optimum amylolytic activity at pH 7 and a temperature of 70ºC. The isolated Bacillus licheniformis produced thermostable α-amylase with characteristics suitable for use in starch processing other industries.
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eISSN: 2006-6996
print ISSN: 2006-6996