Partial purification and characterization of alpha amylase from Bacillus amyloliquefaciens by solid state fermentation

Abstract

Among different types of enzymes obtained from microbial sources, amylases are the most widely used in industries. In the present study, different agro products were used for production of alpha amylase by using Bacillus amyloliquefaciens. The present study showed that wheat flour and wheat bran has higher efficiency in ?- amylase production using Bacillus amyloliquefaciens. The partial purification of the enzyme was done by fractionation of raw extract with ammonium sulphate salt in a variety of saturated degree to get the partial purified enzyme. The partial characterization of partially purified enzyme was done by determination of the optimum pH and temperature at which the enzyme activity is maximum. The purified alpha amylase obtained from Bacillus amyloliquefaciens make it good candidate for wide application as additives and starch modification.