ISOLATION, PRODUCTION, PARTIAL PURIFICATION AND CHARACTERIZATION OF A-AMYLASE FROM BACILLUS CEREUS BY SOLID STATE FERMENTATION USING WHEAT BRAN AS A SUBSTRATE

UshaVerma, Devendre Singh and Ajay Kumar*

ABSTRACT

In the present study α-amylase production from Bacillus cereus was done by solid state fermentation using wheat bran as substrate in aerobic and anaerobic conditions. The aerobic fermentation of Bacillus cereus gave the maximum enzyme activity of α- amylase i.e. 158.6 IU/g and least by anaerobic fermentation i.e. 80.514 IU/g. The best α-amylase production activity by Bacillus cereus using wheat bran as substrate shown in Bushnell Hass mineral broth at 37ᵒC for 48 hours i.e. 130.8 IU/g and least at Nutrient broth at 37ᵒC for 48 hours i.e. 14.4 IU/g. Hence the Bushnell Hass broth used as selective media for the production of α- amylase.The observations demonstrated Bacillus cereus as an efficient producer of a-amylase,that revealed maximum production at temperature 37ᵒC i.e.95.9 IU/ml, optimum pH 7 i.e,101.12 IU/g, optimum incubation time 48 hours i.e. 53.57 IU/ml and optimum carbon source glucose i.e18.26 IU/g and optimum nitrogen sources tryptone 10.25 IU/g.

Keywords: Amylase, Bacillus cereus, enzyme activity, optimization, purification