Production and Partial Characterization of Alpha-Amylase from Corn Pomace, using <i>Bacillus licheniformis</i> ATCC 4527

Abstract

Corn pomace, a by-product of corn from “ogi” production was used as a substrate for the production of alpha-amylase by a corn fermenting strain of Bacillus licheniformis ATCC 4527. The corn pomace was fortified with potassium phosphate, magnesium sulphate and 2% w/v glucose to produce corn pomace basal medium, the fermentation broth in which the bacteria grew for 94 hours and released the enzyme within 60 hours of growth. The alpha-amylase produced was stable with an optimum pH for enzyme activity of 7.0, optimum temperature for activity of 40 ºC and an optimum substrate concentration for maximum activity of 0.4M. The enzyme had the ability to hydrolyse some local starches from corn, cassava and potato and can be used in more useful commercial ventures in the industry. In retrospect, corn pomace, a waste product of “ogi” production can be converted into useful and profitable materials by bioconversion.


Int. J. Agric. Rural Dev., 2003, 4: 35-38