a-Amylase production by Bacillus licheniformis under solid state fermentation conditions and its cross linking with metalosalts to confer thermostability. | [International Journal of Agriculture and Biology • 2010]

Author(s):

1. Mubashir Niaz: Laboratory of Mycology and Biotechnology, Department of Botany, GC University, Faisalabad, Pakistan

2. Tehreema Iftikhar: Laboratory of Mycology and Biotechnology, Department of Botany, GC University, Faisalabad, Pakistan

3. Humaira Saleem: Laboratory of Mycology and Biotechnology, Department of Botany, GC University, Faisalabad, Pakistan

4. Syed Qaiser Abbas: Laboratory of Mycology and Biotechnology, Department of Botany, GC University, Faisalabad, Pakistan

5. Romana Tabassum: Industrial Biotechnology Division, National Institute for biotechnology and Genetic Engineering, Faisalabad, Pakistan

6. Muhammad Anjum Zia: Enzyme Biotechnology Lab, Department of Chemistry and Biochemistry, University of Agriculture, Faisalabad, Pakistan

7. Ikram U. Haq: Institute of Industrial Biotechnology, GC University, Lahore, Pakistan

Abstract:

The production potential of Bacillus licheniformis strain RT7YC for extracellular α-amylase was analyzed through solid state fermentation. Enzyme concentration produced under varying concentrations of substrate and ecological variables was calculated by using DNS and starch-iodine methods. The maximum production of α-amylase was obtained at 20% wheat bran. It was observed that corn steep liquor was found as best nitrogen source for α-amylase production. It was also found that enzyme was stable at 60oC when treated for 10 min. Moreover, it was also much stable at 10 mM concentration of CaCl2.

Page(s): 793-795

DOI: DOI not available

Published: Journal: International Journal of Agriculture and Biology, Volume: 12, Issue: 5, Year: 2010

Keywords:

Keywords are not available for this article.

References:

References are not available for this document.

Citations

Citations are not available for this document.

Citations

Downloads

Views